Scald and slice two tomatoes set on ice while you slice two cucumbers and one small onion add one cup cooked green beans, one cup cooked peas, two radishes, sliced very thin. Rub salad bowl with garlic bean and line with crisp lettuce leaves. Put in tomatoes, cucumbers, pour over them the beans and peas, and lastly the sliced radishes. Have ready two hard-boiled eggs, slice them over salad add a few stalks of asparagus, if desired, also beets cut in small fancy shapes. Pour over this a French dressing. This salad can be made as simple as desired by omitting any vegetables not in season.

Combination Salad

Line salad dish with crisp lettuce leaves slice thin three bananas; pass one cup English walnuts through grinder or chop fine with chopper; add to bananas, and mix lightly with mayonnaise dressing. This amount will serve six people.

Banana Salad

Boil a chicken until very tender; when cold, cut up in very fine pieces. Can be chopped in bowl. Place them in a basin, sprinkle with salt and pepper; squeeze over it juice of two lemons and add three tablespoonsful olive oil; stir and mix well and set aside until ready for use. Have some crisp lettuce leaves shredded in salad bowl and when ready to serve, place chicken in bowl on lettuce, garnish with hard-boiled eggs sliced, and pour mayonnaise over all. Serve at once.

Chicken Salad

Take one shredded crab or one entire tin of crab meat ; add two apples (tart apples are best) chopped fine; a few finely chopped stalks of celery and the juice of one lemon. Mix well with mayonnaise dressing. Line salad bowl with luttuce leaves, add crab meat, garnish top with hard-boiled egg and spoonful of mayonnaise dressing. Serve at once.

Crab Salad

Select as many medium sized, firm, round tomatoes as there are people. Cut at each side about one-third from top of tomato, and form into baskets with handles. Fill with any desired salad, after scooping out most of the pulp of the tomato. Garnish with sprigs of parsley or water-cress.

Individual Tomato Salad

Soak one box gelatine or use one box jello; add one pint of boiling water if gelatine is used, and stir until gelatine is thoroughly dissolved; add juice of two lemons; season with salt, pepper and paprika; pour into jelly molds filled with lobster, pimiento, crab meat, or cold vegetables. Serve with mayonnaise.

Lemon Jelly Salad

Cut one can pimiento morrones in thin rings; slice several stalks of celery fine; separate whites from two hard-boiled eggs and cut whites into long thin strips. Mix oil from pimiento can, juice of one-half lemon, salt and pepper and yolks mashed fine. Beat with Dover egg beater. Pour over pimientos, celery and egg; mix well. Serve in nests of lettuce. This salad is dainty. Served in individual tomato baskets.

Pimiento Salad

Pare and grate three cucumbers; simmer in one cup of water for five minutes, then add hot water to make one pint; add juice of one lemon, salt and pepper and pour into mold. Serve with tomatoes and mayonnaise dressing.