"We may pick a thousand salads, Ere we light on such another herb"

Alligator Pear Salad

3 ripe alligator pears.

3 tomatoes.

1 canned sweet pepper.

1 teaspoonful onion juice.

1 teaspoonful salt.

1 tablespoonful vinegar.

Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion Juice, and lemon juice to the mixture.

Mix thoroughly and serve in small earthenware dishes.

American Salad

3 hard cooked eggs 1 cupful chopped celery 1 lettuce.

1/2 cupful sliced radishes 1 cupful diced cucumbers 1 teaspoonful made mustard.

1 teaspoonful grated horseradish Salt and black pepper Oil Vinegar.

American Salad.

Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.

The fireproof dishes should be lined with crisp lettuce leaves.

Artichoke Salad

1/4 peck Jerusalem artichokes.

French dressing.

1 teaspoonful grated horseradish.

2 tablespoonfuls chopped parsley 2 tablespoonful capers 1 tablespoonfuls chopped red pepper.

Wash and scrape the artichokes; boil them in boiling salted water till tender - the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.

Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.

Asparagus And Shrimp Salad

1 pint (2 cups) boiled asparagus tips.

1 pint (2 cups) cooked and sliced shrimps.

Mayonnaise dressing 1 tablespoonful capers 1 tablespoonful chopped olives 1 teaspoonful French mustard.

Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.

Cherry Salad

2 cupfuls large, firm cherries Some crisp lettuce leaves.

Mayonnaise dressing 1/2 cupful blanched and cut almonds.

Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.

Serve in cocottes lined with crisp lettuce leaves.