404. Gaspacho - Andalusia Salad

Spread a layer of stale bread, cut in slices, and then into small squares, on the bottom of a salad bowl and sprinkle plentifully with oil and vinegar. Add thin slices of Spanish onion, thin sliced tomatoes, then cucumbers and chopped chile pepper (without the seeds and veins). Season with salt and more oil and vinegar; then repeat until the dish is full. Let stand for an hour; sprinkle with crumbs, and over all pour more oil and vinegar.

405. Grapefruit Marmalade Salad

Mix a jelly glass of the marmalade with grated fresh horseradish to taste; put it into a fancy jar on a platter. Garnish with hearts of lettuce, cut in quarters and dipped in French dressing.

406. Hahn Leberschen - Polish

Place all the fat (well washed) from a large fat fowl, in a saucepan with an onion, slashed across the top. Simmer until all the oil has been extracted; then strain into a jar. Chop the onion and crackling very fine. Fry the liver of the chicken in a little of the fat; then chop fine with half a raw onion and two hard eggs and add it to the other, blending together with a little of the grease. Season with salt and paprika. Arrange spoonfuls of the mixture on crisp lettuce leaves, which have been dipped into French dressing.

407. Herring - Dutch

Cut three firm boiled potatoes and one beet into dice. Skin and remove bones from two smoked or salted herrings and cut into small fillets. Add these to the vegetables with two sliced hard eggs, a teaspoon of powdered parsley, one of onion juice, a tablespoon of capers and one of pearl onions. Pour a half cup of French dressing and a tablespoon of tarragon vinegar over all; mix well and stand on ice for two or three hours.

408. Italian Meat

Cut thin slices of cold roast beef or veal and arrange on a platter with edges overlapping. Mash to a paste four anchovies, a teaspoon of French mustard and the yolk of a hard boiled egg. Add slowly a tablespoon of tarragon vinegar, four of olive oil, a teaspoon of onion juice, one of finely chopped parsley, salt and paprika to taste. Spread over the meat and chill for an hour. Garnish the platter with lettuce, slices of egg and ripe olives or capers.

409. Japanese Salad

Peel three large cucumbers, cut them lengthwise and scrape out the seeds; cut in very thin slices and mix with a sauce made of equal quantities of Japanese soy, sweet white wine and vinegar - seasoned with salt and sugar to taste. Serve as a side dish with the fish and meat course.

410. Kissel Salad

Cook a quart of cranberries in enough water to cover with half a cup of seeded raisins until tender; then rub through a sieve. Add a half cup of sugar and juice of a lemon to the pulp, a half teaspoon each of cloves and cinnamon, and a level teaspoon of gelatine, softened in a little cold water and dissolved over hot water. Turn into a wet mould and chill. When ready to serve, invert on a bed of crisp lettuce; then, with a hot spoon, scoop out a shallow well in top of jelly, which fill with cream cheese, whipped light with cream.