Cucumber Salads

Cucumber Salad (French)

Peel three medium-sized cucumbers and cut them in halves lengthwise, taking out the seeds. Place them in ice-cold water for one hour. When ready to use, peel three small tomatoes and chop coarsely. Chop also one pint of water-cress and mix with the tomatoes. Add one-half teaspoonful of onion juice, one-half to three-fourths of a teaspoonful of salt and a slight dash of cayenne pepper. Dry the cucumbers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of one lemon and a tablespoonful of olive oil and serve at once. Mayonnaise dressing is preferred by some in place of the lemon juice and olive oil. Mrs. J. T. Pickens.

Plantation Salad (Fine)

Peel and cut very fine one large cucumber, one green onion, one punch of red radishes and shred one head of lettuce; mix all together with one teaspoonful of salt and one-quarter of a teaspoonful of pepper and one well-beaten egg. Brown a tablespoonful of bacon, cut into dice, in a pan over the fire, and add one-quarter of a cupful of cider vinegar with one-half cupful of water. Mix all together and serve. D. C.

Bean Salads

String Bean Salad

Cook a quart of string beans, after having stringed and cut the ends off, in boiling water, well salted. When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop parsley, onion, and chervil over them, pour in some French dressing and it is ready for the table. Phebe Metcalf.

Bean Salad

Soak a quart of beans three hours and boil them till tender, changing the water before boiling. When drained and thoroughly cold, chop some raw onion, olives and parsley and put them all in a salad bowl. Use six spoons of salad oil to two of vinegar. Mix well and serve.

Mrs. Jennie Safford.

Tomato Salads

Tomato And Beet Salad

Cook four large beets, when very cold cut into one-quarter-inch squares; peel six large tomatoes, without scalding; cut also in squares.

Pour over the whole one-half pint of mayonnaise; serve on lettuce leaves.

S. F.

Tomato And Lettuce Salad

Make a salad of lettuce and slice three tomatoes and lay them on top. Cover the whole with mayonnaise dressing. C. O. P.

Surprise Salad

Peel medium-sized tomatoes and empty their contents; now take some cabbage and celery and hash up very fine; add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and a pinch of red pepper. Fill the tomato with this mixture and serve cold. Use one tomato for each guest. G. P.

Onion And Tomato Salad

Take a few firm, ripe tomatoes of medium size, wipe and cut them into one-fourth-inch slices; peel a Spanish onion and slice it very thin Arrange the sliced onion and tomatoes in layers in a salad-bowl and pour over them a plain salad dressing. M. P.

Tomato And Onion Salad

Take one-half dozen not over-ripe tomatoes and cut into thin slices; take one-half dozen small onions and cut up as fine as you can; sprinkle the onion over the tomato slices, add salt, pepper, and vinegar, and you will have a most appetizing relish. T. M.

Celery Salads

Celery Salad

Pare the stalks from three bunches of celery, clean them, wipe dry with a napkin, chop and fill a salad bowl, adding a very little salt, pepper and three tablespoonfuls of good vinegar. Do not use any oil.

Mrs. H. E. Heath.

Nut And Celery Salad

Cut two cupfuls of celery in fine shreds in water. Drain and dry, add one and one-half cupfuls of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with water-cress. H. L.

Cabbage And Celery Salad

Remove the center from a small, firm white cabbage. Cut very fine with a sharp knife. Keep in ice water for one hour. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cabbage. Arrange on a folded napkin and garnish with plumes of celery and parsley, the plumes to be in honor of the day. M. A.

Lenten Salad

Two pints of celery cut in one-half inch pieces, splitting each piece lengthwise; cut one pint of tart apples in small cubes; sprinkle a pinch of cayenne pepper; dissolve one spoonful of sugar in two tablespoonfuls of lemon juice, one teaspoonful of chopped parsley; add this to the apple and celery; toss up with mayonnaise. Add one small tablespoonful of Parmesan cheese. Serve on lettuce leaves. This is delicious when celery is new. Marshall Field's Tea Room.

Potato Salads

Potato Salad With Nuts

Partially cold, sliced potatoes, hickory nuts, trifle of chopped onion, any good salad dressing, mayonnaise if preferred rich; garnish with chopped parsley, cold boiled beets, sliced lemons. Mix the nuts and potatoes, pour over them the dressing, seasoned with the onion and garnished to suit taste. W. M.

Potato, Onion And Celery Salad

Three good-sized potatoes boiled and cut into one-half-inch squares; two heads of celery cut fine; one onion cut fine. Use mayonnaise dressing to cover. P. O.

Potato Salad

Four large potatoes, one-half of a small onion, a little celery chopped fine. If the potatoes have been boiled in their jackets they are better.

The dressing consists of one cupful of cream, one tablespoonful of cornstarch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of dry mustard, one teaspoonful of sugar, salt and pepper to taste. Ivy Dellbidge.