Mint Salad

Wash and clean the tender tops of one quart of spearmint, lay them in a bowl with one tablespoonful of chopped chives, and dress them with brown sugar and vinegar, or sweet sauce. This is an excellent accompaniment for roast lamb.

Cauliflower Salad

Place in a salad bowl one underdone cauliflower, broken in branches, six small silver onions, six radishes, ornament with the hearts of two white lettuces, and one dessert spoonful each of chopped olives and capers; dress it with cream sauce, or plain oil and vinegar.

Dandelion Salad

This salad is a favorite European dish; one pint of the plants are carefully washed and placed in a salad bowl with an equal quantity of watercresses, three green onions or leeks sliced, a teaspoonful of salt, and plenty of oil or cream dressing. This is one of the most healthful and refreshing of all early salads.

Asparagus Salad

Cut the green tops of two bunches of cold asparagus one inch long, mix them with the leaves of one lettuce, a few sprigs of mint, and a teaspoonful of powdered sugar, ornament with tufts of leaves, and serve with a Mayonnaise.

Shad -Roe Salad

Boil two roes, separate the grains by washing them in vinegar, place them in a salad bowl, with one head of tender lettuce and one pint of ripe tomatoes cut thin; dress them with two tablespoonfuls each of oil, lemon juice, and strained tomato pulp, seasoned with cayenne pepper.

Green Pea Salad

Place one pint of cold boiled peas in a bowl with one tablespoonful of powdered sugar; pour over them two tablespoonfuls of oil and one of vinegar, and garnish with two cucumbers delicately sliced. This salad is excellent with a Mayonnaise.

Orange Salad

Divest four under-ripe oranges of all rind and pith, slice them into a dish, season with a little cayenne pepper, add the rind of one minced, the juice of one lemon and a tablespoonful of oil if desired; decorate with tarragon tops.

Spinach Salad

Place one pint of lettuce leaves, and one pint of tender spinach tops in a bowl with a few fresh mint leaves, dress them with oil and vinegar plain, and decorate them with sliced hard boiled eggs. A ravigote sauce is excellent with this salad.

Tomato Salad

Slice one quart of ripe tomatoes, sprinkle with cayenne pepper, garnish with chervil or fennel, and dress with oil or lemon juice three tablespoonfuls of each.

Nasturtium Salad

Tear two white lettuces into the salad bowl, sprinkle over them one tablespoonful of pickled nasturtiums, or capers, dress with simple oil and vinegar, and garnish with fresh nasturtium blossoms.

In mixing salad dressings, first, carefully stir to gether all the ingredients except the oil and vinegar, and add these gradually and alternately a few drops at a time.

Cream Dressing

Where oil is disliked in salads the following dressing will be found excellent. Rub the yolks of two hard boiled eggs very fine with a spoon, incorporate with them a dessert spoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small penknife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture to a smooth creamy consistency; and pour it upon lettuce carefully prepared for the table.