Cucumber Salad

3 cucumbers.

1 red sweet pepper.

1 tablespoonful lemon juice.

1 teaspoonful onion juice Salt and pepper Oil and vinegar.

Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.

Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.

Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.

This salad looks dainty on small earthenware dishes.

Endive And Grape-Fruit Salad

1/2 lb. French endive 1 ripe grape fruit French dressing.

Paprika 1 romaine.

Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.

Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.

Fruit Salad

2 cupfuls diced tart apples Pulp 1 grape fruit 3 diced bananas.

1/2 cupful white grapes French dressing Lettuce leaves.

Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.

Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.

Jardiniere Salad

1 cupful strips new turnip 1 cupful strips new carrots 1 cupful strips potatoes 1 cupful green peas 2 heaping tablespoonfuls (2 ozs.) butter.

Chicken stock.

4 tablespoonfuls olive oil.

2 tablespoonfuls white wine vinegar Mayonnaise dressing.

Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.

Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.

Lettuce And Potato Salad

1 large crisp lettuce 1 cupful diced potatoes.

2 onions Dressing.

Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.

Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.

Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.

Lettuce And Green Pepper Salad

1 crisp lettuce 2 chopped green peppers 2 tablespoonfuls chopped chives.

Vinegar and oil Salt and red pepper.

Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.

Lobster Salad

1 canned or boiled lobster 4 small crisp lettuces 1 bunch watercress 2 hard cooked eggs.

3 skinned tomatoes Mayonnaise dressing A little pepper.

Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.

Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.

If preferred, sardines may replace the lobster.

Red Cabbage And Celery Salad

1 crisp red cabbage 1 cupful cut celery Salt and pepper.

Lemon juice and oil.

1 teaspoonful onion juice.

Mayonnaise dressing.

Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.

Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.

String Bean Salad

1 quart string beans 2 teaspoonfuls vinegar 1 teaspoonful onion juice.

Salt and pepper to taste 3 tablespoonfuls olive oil.

Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.

Serve in white china ramequins.

Sweetbread Salad

1 pair sweetbreads 1/2 cupful cut celery Some crisp lettuce leaves.

2 tablespoonfuls lemon juice 1 tablespoonful capers Mayonnaise dressing.

Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.

Scatter the capers over the mayonnaise.

Watercress And Apple Salad

1 bunch watercress 1 cupful sliced tart apples 2 tablespoonfuls cider vinegar.

6 tablespoonfuls olive oil 1 teaspoonful sugar Salt and pepper to taste.

Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.