Bamboo Salad

Eduviges Medina.

bamboo sprouts 1 onion.

3 potatoes, cooked mayonnaise.

Scrape the inside of bamboo sprouts very fine. Put in boiling water and cook half an hour. When it is done remove and drain. Have ready three or four potatoes sliced or diced and some minced onion. Mix all together and add mayonnaise, if desired, or other salad dressing.

Bolivia Salad

2 cups potatoes, 4 eggs.

2 tablespoons red peppers, 1/2 teaspoon salt.

Boil potatoes; when cold cut in cubes; add hard boil eggs chopped fine, chopped peppers and salt, and mix all together. Serve with any dressing.

Cabbage Salad

Mrs. M. O. Fox.

1 head cabbage.

2 eggs.

1 teaspoon mustard.

1/2 cup vinegar, 1/2 cup sugar, 2 tomatoes.

salt and pepper

Take a firm head of cabbage, cut fine, add hard-boiled eggs, chopped fine, vinegar, sugar, mustard, and salt and pepper to taste. Mix well. Garnish with sliced tomatoes.

Cold Slaw Dressing

Mrs. G. E. Seybolt.

2 eggs.

2 tablespoons sugar.

1 teaspoon butter.

1 teaspoon mustard 1 cup vinegar pepper.

Beat up eggs with sugar, add butter, mustard, pepper, and lastly vinegar. Cook like a soft custard.

Some like to add a cup of cream; in that case use less vinegar and add cream when dressing is cold.

Hot Slaw

1/2 head cabbage.

1 tablespoon butter.

1/2 cup vinegar.

Cut cabbage fine, cook in salt water slowly one hour. Drain off water. Let simmer in one cup of vinegar and water fifteen minutes, add butter and seasoning to taste, and serve.

Mongo Bean Sprout

1 quart mongo bean sprout.

french dressing.

1 onion.

Cook mongo bean sprout in salt water only a few minutes, pour off water and set to cool. When ready to serve, slice onion over top and serve with French dressing.

Perfection Salad

Knox Gelatine Co.

1 envelope Knox gelatine.

1/2 cup cold water, 1/2 cup mild vinegar, 1 pint boiling water, 1 teaspoon salt.

1 cup finely shredded cabbage juice,1 lemon.

1/2 cup sugar.

2 cups chopped celery or tomatoes 1/2 can sweet red peppers

Soak the gelatine in cold water five minutes; add vinegar, lemon juice, boiling water, sugar and salt.' Strain and when beginning to set add remaining ingredients. Put on ice for twenty-four hours, and serve with mayonnaise dressing. (If cabbage is scaded, drain that and tomatoes before using, or use less water.

Potato Salad

3 potatoes.

1/2 cup mayonnaise.

1 onion.

1 tablespoon vinegar.

Boil potatoes in salt water. When cool, peel and dice. Cut onion very fine and mix with potato; sprinkle vinegar over the potato and set away to get cold.

Just before serving add mayonnaise. Celery and pimiento add to the salad.

Russian Salad

Mrs. C. M. Smith. Russian salad is a vegetable salad made of all the pretty colors you can get, the canned sweet pepper here making a bright spot in this salad. Cut all the larger cooked vegetables such as potatoes, carrots, beets, etc., into pretty forms. Then use peas, string beans, mushrooms, etc. Alternate all these with French dressing and serve with mayonnaise. It is very pretty to put the mayonnaise in the bottom of the salad dish and arrange the vegetables, each into a section by itself, alternating the pretty colors.

Somerset Salad

tomatoes cucumber.

green peppers french dressing.

lettuce.

Peel medium sized tomatoes; chill; cut in halves crosswise. For each portion arrange one-half tomato on a nest of lettuce leaves and garnish top of each with slice of cucumber (fluted edges) and a smaller slice of green pepper. Serve with French dressing.

String Bean Salad

string beans.

French dressing.

Select young, tender beans; string and cut each one in three pieces lengthwise. Cover with boiling salted water; boil twenty minutes and drain. Throw them into cold water for ten minutes; then put them in boiling un-salted water, and cook for fifteen minutes longer. Drain and cool. Arrange them neatly on a small platter; cover with French dressing.

Tomato And Cheese Salad

tomatoes cream cheese.

red peppers French dressing.

Peel the tomatoes after scalding them and shoe thickly. Wipe each slice dry and cover with a layer of cream cheese mixed with chopped red pepper and garnished with small rounds of the pepper. Serve with French dressing.

Tomato And Mushroom Salad

4 tomatoes.

1 cup mushrooms.

mayonnaise.

1 onion.

1/2 cup celery tops lettuce.

Scald tomatoes and chill. Mince onion, chop mushrooms and celery, moisten with mayonnaise. Cut a slice off the top of the tomatoes, take out seeds and fill with mixture. Put mayonnaise on top and serve on lettuce.

Tomato Jelly

Hannah Kallum.

1/2 can tomatoes.

3 cloves.

1 bay leaf 1/4 box gelatine mayonnaise.

1 slice onion.

1/2 teaspoon thyme ,1 teaspoon salt, 1 teaspoon sugar.

1/4 teaspoon pepper

Boil tomatoes and spices together. When done strain and add gelatine which has been soaked in one half cup water. Place on ice and serve with mayonnaise.

Chicken Salad

Mrs. M. O. Fox.

1 large chicken 6 eggs

1 pint green celery or white cabbage

1/2 pint pickles, 1 tablespoon mustard, 1 teaspoon pepper.

Boil chicken in salt water; when cold, skin, take from bones and chop.

fine. Hard-boil eggs, cut celery in small pieces (tender white cabbage, shredded, will answer if no celery) chop pickles, add mustard and pepper. Mix thoroughly.

Fish Salad

2 lemons, 1-1/2 pint fish.

mayonnaise dressing capers and anchovies.

Take cold cooked fish and break into flakes. Pour juice of lemons over this. Arrange crisp lettuce leaves to form a bed on round plate. Lay fish upon it and over the top put a few capers and some fillets of anchovy. Dress with mayonnaise and garnish with sliced lemon.

Salmon And Cucumber Salad

Mrs. Trowbridge.

1 can salmon.

mayonnaise.

1 green cucumber.

Drain oil from salmon, pick it apart, remove skin and bones. Select

a green, crisp cucumber; pare and cut in thin slices and soak in salt ice water one hour. Drain dry and mix with salmon. Serve with mayonnaise.