Pimento And Cheese Salad

Mix cream cheese with Mayonnaise until creamy. Rinse canned pimentos in cold water; drain and dry on a cloth. Cut the tops of the pimentos in points and fill with the cheese and trimmings of the peppers cut in small pieces. Set these on lettuce leaves and finish with Mayonnaise above the cheese and around the pimentos or cut the stuffed pimentos in thin slices and lay on crisp lettuce leaves. Garnish with Mayonnaise.

Waldorf Salad

Pare, quarter and core rather sour apples, cut them in small cubes and immediately squeeze over them the juice of a lemon. Add an equal measure of crisp inner stalks of celery, cut in 1/4-inch pieces. Mix the apple and celery with enough Mayonnaise dressing to moisten and sprinkle 2 tablespoons chopped walnuts over the top. Serve on lettuce leaves.

Salad Of Tongue And Spinach

Cut cold, boiled tongue in slices. Press spinach, seasoned with salt, pepper and onion juice, if desired, into well-buttered timbale molds. When cold, unmold on the slices of tongue, set a spoonful of sauce tartare above each form of spinach.

Stuffed Tomato Salad No. 1

Peel the required number of tomatoes, cut a slice from the stem and remove enough of the tomato to leave a hollow cup-shaped receptacle. Season the inside of the tomatoes with salt, and turn, open side downward, on a plate. Let chill until ready to serve. For 6 tomatoes have about 1 cup of thin slices of the tender inner stalks of celery and half a cup of anchovies, wiped free of oil and cut in small bits. Mix these with enough Mayonnaise to hold them together, and fill the tomatoes. Set an anchovy above the filling in each tomato, and garnish the dish with hearts of celery or lettuce.

Stuffed Tomato Salad No. 2

Peel medium sized tomatoes, scoop out the centers, sprinkle inside lightly with salt and turn upside down to drain and chill. Take the inner stalks of celery and stand in cold water to which a little lemon juice has been added. Prepare the stuffing by cutting celery in small pieces, adding some of the tomato taken from the centers, and cut in dice. Mix with a French dressing seasoned with a little onion juice. Fill tomatoes, set in crisp lettuce leaf, place a spoonful of mayonnaise on top and serve.

Stuffed Tomato Salad No. 3

Peel tomatoes, remove centers, sprinkle with salt and invert. Make a stuffing of cup chopped celery, 1/2 cup shrimps, 1/2 cup asparagus tips; mix with a thick Mayonnaise or French dressing; fill tomatoes; garnish with sliced stuffed olives. Crab, lobster or chicken may be used.

California Salad

Peel, halve, and core ripe, juicy pears and, if desired cut the halves in thin slices without cutting quite through; rub them over with the cut side of a lemon, or squeeze upon each piece a few drops of lemon juice to keep them from discoloring. Set a ball of cream cheese in the cavity in the center of the halves of pears; set these on lettuce leaves and pour French dressing over the whole. Canned pears may be used.