Lettuce And Tomato Salad

After tearing the lettuce apart, lay, as on a bed, tomatoes pared and sliced, or cut into eighths. Pour the dressing over them.

Salad should never be touched with one's own knife, but divided, if need be, with the fork. It should not be necessary to remind people who know anything of the by-laws of dining and lunching as received by polite society, that it is awkward and unconventional to hash tender lettuce, celery or cress with knife and fork, clinking against the plate in a castanet accompaniment to table talk. Yet it is done in our sight and hearing almost every day.

Water Cress Salad

Tear apart gingerly, pile in a bowl, and pour a French dressing over it. Some like to dip it into salt, as celery is eaten, without other dressing.

Potato Salad (No. 1)

Cut cold-boiled potatoes into tender slices and mix with them two raw white onions, minced, and a tablespoonful of chopped parsley. Season with salt and pepper to taste, and two table-spoonfuls of salad oil mixed with a dessertspoonful of vinegar. Toss and turn, and put into a salad bowl. Set in the ice for two hours. Just before sending to the table stir into the salad a half cupful of mayonnaise, and pour the rest of the dressing over the top of the salad.

Potato Salad (No. 2)

Peel eight potatoes that have been boiled in their skins and allowed to cool. Slice the potatoes into a bowl and add to them a chopped onion, which has been scalded after it was minced. Season the potato and onion with salt and pepper to taste. Pour upon them five tablespoonfuls of oil and two of vinegar. Toss up well and let them stand an hour before serving.

Cauliflower Salad

Cut a young cauliflower into clusters, boil tender, drain and lay in the ice until very cold. Arrange on leaves of lettuce and serve with mayonnaise dressing. A delicious salad.

Beet Salad

Boil eight young beets tender; drain, and lay in iced water until thoroughly chilled. Drain once more and scrape off the skins. Pour into a bowl six tablespoonfuls of salad oil with one tablespoonful of vinegar, and stir into them two saltspoonfuls, each, of salt and pepper. Stir this dressing thoroughly. With a sharp knife cut the chilled beets into tiny dice of uniform size, and as you do so drop these dice into the French dressing in the bowl. When all the beets are cut, turn them over and over in the dressing that they may become well coated. Set the bowl and its contents on the ice for an hour, or until very cold. Line a chilled salad bowl with crisp lettuce leaves. Drain all the dressing from the beets into a small glass bowl. Upon each lettuce leaf put a spoonful of the beet dice. When serving, put a spoonful of dressing upon each leaf.

A Macedoine Salad

One cup of green peas, boiled and cold, and the same of string beans cut into half-inch lengths, well cooked and suffered to get cold. One cup of celery cut into inch-lengths. One-half cup of boiled carrots, cut into tiny dice, also cold. One cup of red beets boiled and cut into small dice. Leave all these ingredients in the ice-box until chilled and stiff. Have ready a chilled glass or silver bowl - a shallow one is best; heap the beets in the center, arrange next to them a ring of celery dice, then the beans, next the carrots, lastly the peas - all forming a mound. Pour over this a good French dressing, garnish with a wreath of nasturtium blooms about the base and set on the ice until needed. Pass, if you like, a mayonnaise dressing with it. The true salad lover will, however, prefer the French dressing alone. It is a beautiful salad and easily made. If you can not get celery in summer, substitute boiled corn cut from the cob to make the white ring.