Cabbage And Beet Salad

3 cups shredded cabbage 3 beets finely chopped 1/4 teaspoon salt

2 tablespoons vinegar 1/4 teaspoon white mustard seed

Cooked Dressing (see No. 334)

Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.

Cabbage And Cranberry Salad

3 cups finely shredded white cabbage

1/2 cup finely shredded celery 1/2 cup chopped cranberries

Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.

Celery Root Salad

2 cups Creamed Celery Boot (see No. 253)

1 cup chopped apple

1 cup shredded white cabbage

Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).

Dutch Potato Salad

6 boiled potatoes

1/2 onion finely chopped

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 teaspoon white mustard seed

1/4 cup bacon fat

1/2 cup hot vinegar

Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet

Leek Salad

Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika.

Pepper And Cabbage Salad

1/2 small white cabbage 1 green pepper

1 red pepper Salad dressing

Shred cabbage into fine inch shreds; remove seeds and veins from peppers, and cut into fine shreds. Mix with dressing and arrange on small inner cabbage leaves. Garnish with parsley and strips of red pepper.

Potato Salad

6 potatoes

1 onion

1/2 teaspoon celery seed

1/4 teaspoon mustard seed 1/2 teaspoon salt 1/2 teaspoon paprika

Salad dressing

Pare potatoes, cut in halves, and cook in boiling salted water with the onion until tender; cool, cut in half-inch cubes, add seasonings, and mix with dressing. Cover with dressing, and garnish with parsley, red beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is excellent with potato salad.

Sweet Potato Salad

3 cups of cooked sweet potato cubes 1 cup white cabbage or celery finely chopped

2 tablespoons vinegar 4 tablespoons oil 1 tablespoon Worcestershire sauce

1/2 teaspoon salt

Mix and serve on heart cabbage leaves, and garnish with parsley and pickles.

Samoset Salad

Arrange lettuce in salad bowl, cover with slices of pickled beets, and sprinkle thickly with cottage cheese. Cover with dressing made of three tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and one-eighth teaspoon pepper.

Spanish Salad

1 head of lettuce

2 cups of half-inch cubes of bread 1 Spanish onion chopped fine

1 cucumber sliced

3 tomatoes quartered French Dressing (see No. 338)

2 sliced pickles

Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles.

Spanish Onion And Tomato Salad

1 head lettuce 4 mild onions

2 ripe tomatoes 1 green pepper

French Dressing (see No. 338)

Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches.

Tomato Jelly Salad

1 can tomatoes

1/2 onion

4 cloves

1 teaspoon salt

1 teaspoon sugar

1/8 teaspoon soda Dash of cayenne 1/2 bay leaf 1/2 box gelatine 1/2 cup cold water

Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup.

Vegetable Salad (Cooked)

1 1/2 cups potatoes

1 cup beets

3/4 cup white turnip

72 cup peas

French Dressing (see No. 338)

1/4 teaspoon onion juice

1 bouillon cube

Cut potatoes, beets, and turnips into half-inch cubes, and mix with peas; dissolve bouillon cube in one tablespoon of boiling water, and add with onion juice to dressing. Arrange vegetables on any crisp salad green, and pour dressing over them.