Cucumber Salad

Cucumbers peeled, sliced thin, steeped in salted ice water for two or three hours, taken up into a salad basket and swung dry; then place in a bowl and anoint them with French dressing containing chopped tarragon and parsley... (2) Peeled encumbers thinly sliced and steeped in salted ice water for an hour, then taken up into a salad basket and swung dry; then anoint them with a spray of tarragon vinegar, place in centre of dish, and garnish them with a few spring onions sliced and moistened with cream salad dressing... (3) Peeled cucumbers thinly sliced, steeped in salted ice water for an hour, taken up into a salad basket and swung dry; then anoint them with salt, pepper and a spray of caper vinegar; dish them up alternately with slices 01 hard boiled eggs and pickled beetroot.

Dandelion Salad

Fresh gathered young dandelion leaves (gathered before the sun shines on them in the morning too strongly), wiped clean WITHOUT BEING WASHED, seasoned with French dressing; served garnished with fancy slices of pickled beetroot.

Cress Salad

Arrange well washed, picked over and drained watercress on the serving dish, garnish with sliced eggs and filleted anchovies.

Egg Salad

Hard boiled eggs, the yolks rubbed through a sieve, mixed with their equal weight of grated Parmesan cheese, seasoned with chopped chervil, salt, pepper and enough melted butter to moisten; fill the whites with the mixture, and lay them on a bed of shredded lettuce; garnish with peeled and sliced tomatoes, piped with Remoulade sauce.

Eel Salad

Raw eels skinned and marinaded, then boiled and the bone removed; when cold, masked with mayonnaise, arranged in centre of dish garnished with sliced eggs and tufts of parsley.

Egg Plant Salad

Cold well boiled egg plant, cut in small dice and well seasoned with lemon juice and olive oil; served on a curled leaf of lettuce.

Endive Salad

Shred the leaves and cores of well washed endive, and serve it with French dressing made with tarragon vinegar, containing a suspicion of garlic.

French Salad

Cold roast meat (veal for preference), cut in small dice, mixed with shredded lettuce and endive, seasoned with French dressing, garnished with chopped whites of hard boiled egg.

Gardener's Salad

Fine strips of vegetables of various colors cooked and cooled, with green peas and cut stringless beans, all mixed together and dressed with salt, pepper, olive oil and vinegar, or with a thin mayonnaise.

German Salad

Pickled red cabbage, blanched sauerkraut, small pickled onions, grated horseradish, chopped shallots, gherkins, dill pickles and capers with sliced cold frankfurters, all mixed together, seasoned with Rhine wine, salad oil, pepper and tarragon vinegar.

German Potato Salad

Sliced cold boiled potatoes, minced parsley, fried diced bacon (with its fat thrown over the potatoes), pepper, salt, the whole well mixed with cream salad dressing.