Cucumber-Pimento Salad

Pare a chilled cucumber and cut it into julienne pieces (like a match, but shorter). Remove pimentos from a can, rinse in cold water, dry on a cloth and cut one in shreds, the same size and shape as the cucumbers. Use 1/3 as much pimento as cucumber. Dress each separately with French dressing, adding a little grated or scraped onion. Arrange on lettuce leaves having pimento in the center surrounded by cucumber. Serve with a fish course.

Fruit And Celery Salad

Cut canned or fresh pineapple in strips; cut 2 apples in the same manner and squeeze over them the juice of half a lemon to keep them from discoloring. Cut heart stalks of celery in the same fashion and have about the same quantity of each ingredient. Mix with enough Mayonnaise to hold the ingredients together. Serve on lettuce leaves.

Orange Salad

Remove peel and slice oranges very thin. For each orange allow 1 tablespoon of chopped or sliced walnuts, make a French dressing with lemon juice and pour over the fruit and nuts. Serve on lettuce leaves. This salad is good to serve with game. Very attractive served in cups made from red apples.

Combination Fruit Salad

One slice pineapple, half banana, half orange, 6 strawberries; use this quantity for each service; cut the pineapple in cubes, slice oranges very thin, lengthwise; slice bananas and cut strawberries in halves; mix with Mayonnaise that has been made without mustard and adding a little whipped cream, or the beaten white of egg.

Orange Jelly Salad

Dissolve 1 tablespoonful of powdered gelatine in 1/3 cupful of cold water, then add 1 cupful of strained hot orange juice and stir until thoroughly dissolved. Have ready 1/2 cupful of chopped nut meats. Peel 3 oranges, divide into sections and cut each section in half. When the jelly is ready to mold, pour a little into wet molds, add some nut meats and orange sections, then more jelly and so on until the molds are full. When ready to serve, turn onto crisp lettuce leaves and top with a spoonful of Mayonnaise.

Stuffed Beet Salad

Cut the centers from small, tender, cooked beets to make thin, neat looking cups. For each cup, chop fine 2 olives and half a stalk of tender celery (inner stalks), and 1/2 of the beet cut into small cubes, mix with French or Mayonnaise dressing, seasoned with onion juice, and use to fill the cups. Roll a small floweret of cooked cauliflower in dressing and set above the filling in the cups. Serve on heart leaves of lettuce seasoned with French dressing.

Tomato Jelly Salad

1 cup tomato puree. 1 cup hot water. 1 bouillon cube. Bit of bay leaf. 1/2 teaspoon salt.

1/2 sliced onion.

2 tablespoons gelatine soaked in 1/2 cup cold water. 2 tablespoons vinegar.

Simmer first 6 ingredients 15 minutes, remove from fire, add soaked gelatine; strain and chill, then stir until quite thick and add one cup of asparagus tips. Turn into individual molds and chill. Turn out to serve, garnish with hearts of lettuce and Mayonnaise dressing.

Potato Salad

Boil potatoes without paring; then remove skins and cut in cubes or slices; make a French dressing, adding 1 tablespoon onion juice; pour over potatoes and let stand an hour or more; when ready to serve arrange on lettuce leaves with a teaspoon of thick mayonnaise on top. Sprinkle the Mayonnaise with capers or finely chopped hard cooked eggs.

Watermelon Salad

Have watermelon very cold. Cut in inch cubes or scoop out balls from the melon with a French potato cutter. Arrange on crisp lettuce leaves with a French dressing.

Macaroni Salad

Boil 1 cup of inch length macaroni until tender, drain and let stand in cold water until cool. Drain again. Cut a pimento into thin strips and add to the macaroni, or add sliced stuffed olives. Pour over a French dressing well seasoned with onion juice. Serve on lettuce leaves.

Stuffed Celery

Take cream cheese, moisten with milk or cream or Mayonnaise and mix until smooth; season with salt and paprika. Stuff the inner white stalks of celery with this mixture.

To be passed with the salad course.

Prune And Cottage Cheese Salad

Remove stones from cooked, cold prunes. Fill with cottage cheese; place on lettuce leaves; serve with thick Mayonnaise dressing.