Cauliflower Salad

Cook the cauliflower in boiling water till tender. Drop in cold water. Pull it apart and dry with a cloth. Serve with mayonnaise or French dressing.

Celery Salad

Cut crisp celery into short lengths and put on ice. When ready to serve, mix through it either mayonnaise or French dressing made of 2 tablespoons olive oil and 1 of vinegar, and salt and pepper to taste.

Chicken Salad (No. 1)

Take young chickens and boil till tender. Remove them, and when cool cut into 1 inch pieces.

To 1 pint of meat add § pint of celery. Season highly with pepper and salt. Mix the celery and meat lightly and put on ice. Just before serving mix a good mayonnaise lightly through it. Serve on crisp lettuce leaves with a spoon of mayonnaise on each leaf.

Chicken Salad (No. 2)

E. D. P

1 well-boiled chicken,

2 teacupfuls of celery cut in dice, 2 teacupfuls of cream,

1 tablespoonful of mixed mustard,

2 heaping tablespoonfuls of butter, Vinegar, salt, and cayenne pepper to the taste, The yolks of 4 eggs.

Put the cream into a saucepan, and when it comes to a boil stir in the butter, vinegar, salt, and cayenne pepper, lastly the well-beaten eggs; stir well until it becomes like thick boiled custard; then take it off the fire; put the saucepan in cold water and stir until it cools, so as to keep it from curdling; take off the skin and fat of the chicken, cut it in dice, and with the celery mix carefully with the dressing.

Cold Slaw (No. 1)

Take off the outer leaves and split the head of a cabbage and cut on a slaw-cutter or with a sharp knife into fine shreds and put on ice. Serve with French dressing or mayonnaise.

Cold Slaw (No. 2)

Prepare as for any slaw, and pour over it a dressing made of

1/2 pint vinegar,

2 eggs beaten well with 1 teaspoon of made mustard, 1/2 teaspoon pepper, 1 teaspoon salt, 1 teaspoon sugar.

When the vinegar boils, add ingredients and cook till thick. Slice 5 hard-boiled eggs and put on top. Pour dressing over and serve at once.

Egg Salad

Take any number of hard-boiled eggs and remove the shells and cut in halves. Remove carefully the yellows and make a dressing of them with chopped ham, pepper, and salt, made mustard, butter, and a little cream. Mix well and fill the whites. Put on ice till ready to serve. Serve on lettuce leaves with French dressing or mayonnaise.

Grape-Fruit And English Walnut Salad

Mrs. Henry C. Buckner

Take out the sections, being careful to remove all the white, bitter skins. To 1 quart of grapefruit, after it is prepared, add 1 pint of English walnuts.

Serve with bleached lettuce and a French dressing made of lemon in the proportion of 3 tablespoons of oil to 1 of lemon juice.

Lobster Salad

1 can of lobster, Equal part of celery.

Chop the lobster and cut the celery. Serve on lettuce leaves with a rich mayonnaise.

Nut Salad

Take equal parts of celery and nuts and serve on lettuce leaves with a French dressing.

Orange Salad

Mrs. William E. Simms

Take fresh, firm oranges and peel them carefully down to the pulp, removing all the white skin. Hold the orange with a fork and with a sharp knife cut down on each side of the section and remove the pulp, taking care to keep its shape. Go over the whole orange this way. Serve on lettuce leaves with a dressing of olive oil and lemon, using 2 tablespoons of oil to 1 of juice. Add pecan nuts to the dressing.

Vegetable Salad

Line a bowl with lettuce leaves and put on them young onions, radishes, and cucumbers sliced thin.

Serve with French dressing and crisp crackers.

Salmon Salad

1 can of salmon.

Remove the skin and bones and pick into small pieces.

Yolks of 6 hard-boiled eggs, 1 cup butter.

Mash eggs and butter and add salmon with pepper and salt and 1 tablespoon made mustard. Serve on lettuce leaves.

Shrimp Salad

Mrs. Strauder Goff

Mix a pint of shrimps with a teacup of mayonnaise dressing. Arrange in the centre of a flat dish lined with lettuce leaves and put a row of peeled tomatoes around, showing the lettuce leaves around the edge of the dish. A few nasturtiums stuck in the centre add to the dainty look of the dish, and their colors harmonize with the red tomatoes and the pink shrimps. If the tomatoes are not uniform in size, they look better sliced.