Asparagus And Shrimp Salad

(Contributed)

To one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of three hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps.

Asparagus Salad

(Contributed)

Asparagus tips heaped on lettuce leaves and served with French, mayonnaise or boiled dressing, poured over all, make a very good salad.

Endive Salad

(Contributed)

Use the well-blanched leaves only. Wipe these with a damp cloth. Pour over this a French dressing and serve with roasted game.

Sweetbreads And Cucumber Salad

(Contributed) Marinate one pair of sweetbreads in French dressing. Chill thoroughly. Drain and mix with equal parts of sliced cucumber; cover with French dressing into which has been stirred whipped cream.

Spinach Salad

(Contributed)

Select the young, tender leaves from the center of the stock; wash carefully, drain and chill and serve with French dressing.

Lenten Salad

(Contributed)

Line the bottom of the salad-dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pint of mayonnaise dressing. Garnish with rings of hard-boiled eggs.

Apple And Cress Salad

(Contributed)

Pare and cut into small pieces four medium-sized apples. Pour over this a French dressing. Pick carefully the leaves from a bunch of cress. Arrange around the outside of the salad-dish and heap the apples in the center of the dish.

Strawberry Salad

(Contributed)

Choose the heart from a nice head of lettuce, putting the stems together to form a cup. Put a few strawberries in the center and cover with powdered sugar and one teaspoonful of mayonnaise dressing.

Banana Salad

(Contributed)

Sliced bananas, served in the same manner as the strawberries in the above recipe, make an excellent salad.

Veal Salad

(Contributed)

Use equal parts of well-cooked cold veal cut into small pieces, and finely-chopped white cabbage. Marinate the veal for two hours. Drain and mix with the cabbage. Season with salt and pepper, and a little chopped pickle, and cover with mayonnaise dressing.

Cherry Salad

(Contributed)

Stone a pint of large cherries, being careful not to bruise the fruit. Place a hazelnut in each cherry to preserve the form. Chill thoroughly, arrange in a salad dish on lettuce leaves and pour over all a cream mayonnaise dressing.

Peach Salad

(Contributed)

Pare a quart of ripe yellow peaches, and cut into thin slices; slice very thin a half cupful of blanched almonds. Mix the fruit and nuts with two-thirds of a cupful of mayonnaise, to which has been added one-third of a cupful of whipped cream. Serve immediately on lettuce leaves.