Anchovy Salad

(1) Shredded fillets of salted anchovies, garnished with small white pickled onions, capers, and sliced hard boiled eggs; sprinkle a little tarragon vinegar over the anchovies...(2) Shredded lettuce and shredded anchovies, a few minced shallots, all mixed together dry; then moistened with equal quantities of olive oil and caper vinegar thoroughly beaten together.

Artichoke Salad

(1) Artichoke bottoms and medium sized onions both cooked and cooled, then sliced and dished alternately; garnished with small balls of cooked beetroot and carrots; served sprinkled with either French or a cream dressing... (2) Cooked artichoke bottoms, skinned raw tomatoes; slice both and arrange alternately on the serving dish, sprinkle with finely chopped chervil, then with a French dressing... (3) Hearts of lettuce finely shred; artichoke bottoms cooked and cooled, then shred; mixed, then moistened with French dressing and served.

Asparagus Salad

(1) Two-inch lengths of cooked asparagus with the head; served on lettuce leaves, the points piped with cream dressing or mayonnaise... (2) Cooked asparagus heads; raw, skinned, sliced tomatoes. Place the asparagus in the centre of the dish, garnish with the tomatoes; serve with mayonnaise... (3) Flowerets of cooked cauliflower in centre of dish masked with cream dressing; garnished with asparagus points moistened with French dressing, decorate with capers... (4) Flakes of cooker salmon dipped in a thin Ravigote sauce, placed overlapping each other down centre of the dish; garnished with asparagus points, the tips of which should be piped with mayonnaise.... (5) Canned salmon drained; a spoonful in centre of dish masked with a mayonnaise and decorated with capers; garnished with asparagus points dipped in French dressing.

Bean Salad

Take the French beans, bought in cans and called "Haricots Verts". Wash and drain them, then moisten with French dressing and send to table in one of the numerous shaped croustade cases, placed on a leaf of lettuce... (2) Fresh green lima beans boiled tender, drained, mixed with cream dressing; served garnished with cress.

Beetroot And Potato Salad

Cut out of cold boiled beetroots small balls; the same size balls also to be cut out of raw peeled potatoes; then steamed till done; when cooled, place the potatoes in a Ravigote sauce, the beet balls in tarragon vinegar; dish them up alternately.

Beet And Egg Salad

Large beetroots boiled and cooled, then with the largest sized column cutter stamp out cork like pieces; these slice, also do the same with steamed whites and yolks of eggs. Place some grated horseradish down the centre of the dish, on it place alternately a small white pickled onion and a caper; surround the horseradish with the yellow slices, and those with the alternate slices of beet and white egg; serve with cream dressing aside.

Cabbage Salad

Cut some bacon into dice, fry; when done, add a cup of vinegar, a cup of water, season with salt and pepper, bring all to the boil, pour over very finely shred cabbage, set away to get cold, then serve... (2) Finely shred white cabbage, seasoned with salt, pepper, oil, vinegar and a little sugar... (3) Take a firm green and a firm red cabbage, quarter them, soak in salted water for an hour, then steam them till tender, take out and cool; when cold, shred them very finely, arrange them on the serving dish alternately, two rows of each, placing between each centre row some salad cream dressing containing chopped chervil and shallots.