Fruit Salad

Equal quantities of grape fruit or oranges, bananas, apples and celery. Peel the grape fruit or oranges, carefully removing all the bitter white skin, cut the pulp, the bananas and apples into small dice and the celery fine as for other salads; put the orange and apple together; the latter will absorb the juice of the orange. Set all on ice; - these fruit salads must be ice cold. When it is time to serve, mix the fruit and celery together, put into a salad bowl, cover with the cream dressing into -which has been stirred a third as much whipped cream as there is dressing, and add a little more salt to it in mixing. Serve in a bed of tender lettuce leaves.

Potato Salad

Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut in small pieces which will look attractive when mixed with the dressing; cut in dice four cold, hard boiled eggs, and mix them in lightly with the potato and celery when adding the dressing. Use mayonnaise or cream dressing with this salad, garnish with dainty celery tops and serve.

Salad Of Tomatoes Stuffed With Celery

Select nice, smooth, firm tomatoes, one for each person; blanch them in the -usual way, cut a slice from the stem end and remove the core and some of the seeds; set on the ice to get cold. Prepare some celery, shredding it fine and using only the very tender part; mix it with mayonnaise dressing, stuff the tomatoes, allowing the celery to come above the top, serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them. Salads should be ice cold.

Celeriac And Lettuce Salad

Boil two or three celery roots in water with a little salt until tender; drain and let them get cold. Cut them in thin slices, make a nest of crisp lettuce and put the celery slices in the center. Serve with a French dressing.

Raw Jerusalem Artichokes And Lettuce Salad

Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will prevent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing.

Salad A La Macedoine

Take several kinds of cold boiled vegetables in equal quantities, such as green peas, string beans, flowerettes of cauliflower, asparagus points, a small potato and a French carrot cut in small dice, and a little green pepper if liked; mix together and serve in a nest of fresh, crisp lettuce with a French dressing, or mavonnaise, if preferred.

Asparagus Salad

Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing.

Cucumber Salad

Peel and cut in very thin slices, lay in a bowl, cover with water, sprinkle a little salt over them and put a lump of ice on top, let them remain until serving time, drain off the water and serve in a glass dish with a French dressing. They should be very cold and crisp. A little green pepper, chopped very fine, is an addition; also to rub the spoon used in mixing with a clove of garlic gives a piquancy to the salad.