Cold Meat Salad

2 cups (1 lb.) cold meat

1/2 cup (2 ozs.) chopped celery

1 cooked beet

2 boiled potatoes

1 green pepper

2 teaspoons chopped parsley 5 tablespoons French dressing Bermuda onions

Cut potatoes, beet, meat, and green pepper into small, neat pieces. Mix them with parsley, celery, and French dressing and serve very cold, garnished with thinly sliced Bermuda onions.

Egg and Cabbage Salad

1 white firm cabbage 6 cold potatoes 1 cooked beet 1 onion, chopped

1 sour orange

4 hard-cooked eggs

1 cup (1/2 pt.) tartare sauce

Salt and pepper

Boil cabbage until tender; drain carefully, and press between two heavy platters until quite cold, then slice and mix with potatoes, beet, onion, orange cut in small pieces, and eggs cut in quarters. Place in a salad bowl, pour over the sauce, season to taste with salt and pepper, mix gently, and serve with any kind of cold roasted or boiled meats.

Individual Cherry Salads

Lettuce leaves Watercress Mayonnaise dressing Red, white, green cherries

Peppermint extract Nut meats Crystallized ginger Marshmallows

Place lettuce leaf on salad plate. Make small nest of watercress by winding it together and set nest in center of plate. Drop in next a tablespoon of mayonnaise. Take cover from bottle of green cherries and drop six drops peppermint extract into sirup the day before wanted. Drain the three kinds of cherries. Stuff green ones with small pieces of nuts, white ones with ginger, red ones with marshmallows cut. Place two of each color in each nest and chill before serving.

Another Method. Take equal quantities of stoned white cherries and cooked and chilled string beans. Serve with dressing made of two tablespoons olive or vegetable oil, one half teaspoon salt, one fourth teaspoon each pepper and paprika, pinch of sugar, and four tablespoons of liquor from cherries. Blend well and pour over salad.

Jenny Lind Salad

6 bananas, diced

1 cucumber, diced

1 cup (1/2 pt.) seeded white grapes

1/2 cup (2 ozs.) English walnut meats, chopped fine Mayonnaise dressing

Crisp lettuce leaves

Mix bananas, cucumber, grapes, and nuts, moisten with mayonnaise, and serve on lettuce leaves with a few seeded grapes on top.

Marshmallow Fruit Salad

40 (1/2 lb.) marshmallows

Mayonnaise dressing

1 can white cherries, stoned

1/2 cup (2 ozs.) chopped nut meats 1 can pineapple, chopped 1/2 cup (2 ozs.) chopped preserved ginger

Mix marshmallows with mayonnaise and let stand twenty minutes. Just before serving add fruit and nuts and a little more mayonnaise. The mayonnaise should be made with less vinegar and more cream than usual. Or use following dressing instead of mayonnaise: Beat up one egg white to a stiff froth, add two bananas rubbed through a sieve, add two tablespoons each lemon and orange juice, three tablespoons sugar or honey, and four tablespoons whipped cream. Mix lightly and use.