Easter Salad

With the smooth sides of butter-hands roll Neufchatel cheese into small egg shapes. Cut long radishes into straws and season with French dressing. Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped parsley or paprica.

Easter Salad.

Easter Salad, No. 2

Arrange flat nests of shredded lettuce on individual plates. Cut a five-cent Neufchatel cheese in three pieces; roll each piece into a ball and flatten to resemble the white of a poached egg, having the cheese about one-fourth an inch in thickness. These may be shaped upon a plate and then removed carefully with a spatula to the nests of lettuce. With pastry bag and plain tube put a mound of mayonnaise on the centre of each cake of cheese, to represent the yolk of an egg. Serve thoroughly chilled. A dash of pepper (paprica preferred) may decorate the top of the dressing.

Country Salad

Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish. Cook potato balls in meat broth until tender; blanch and cool, roll in mayonnaise or boiled dressing, and dispose about the meat. About these put a ring of celery cut fine, then cooked carrot and turnip cut in straws. Garnish with parsley and cucumber pickles cut in fans. Serve with additional dressing.

Country Salad.

Orange-And-Litchi Nut Salad

Peel the oranges and cut them into lengthwise slices. Crush the shells of the nuts, take out the meats, and remove the stones; cut the nut meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and sprinkle the orange slices with oil; add also a little lemon juice if the oranges are sweet. Garnish with slices of orange from which the skin has not been taken, also, if desired, with lettuce dressed with French dressing. The oil and lettuce may be omitted, using sugar in place; little, however, will be needed, as the nuts are sweet, tasting much like raisins.

Litchi Nut and Orange Salad.

Green-And-White Salad

Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched celery stalks in small pieces. Take equal portions of celery and meat and half as much of seeded grapes. Mix with French dressing; the meat should stand in the dressing an hour or more, when ready to serve. Serve in nests of lettuce. Dispose a little white mayonnaise or cream dressing on each nest. Garnish with halves of blanched pistachio nuts.