411. Kuroki Salad

Cut two fine, crisp heads of lettuce in quarters lengthwise. Garnish with sections of grapefruit, orange and lemon, freed from membrane, and pour over a French dressing well beaten with a tablespoon of tomato catsup and plenty of paprika.

412. Lettuce Salad - Hungarian

Cut in dice several slices of fresh fat pork, or bacon, and fry until crisp. Drain and sprinkle over crisp lettuce leaves, mixed with French dressing. Strew with a tablespoon of finely chopped chives and serve.

413. Mousse De Jambon - French

Put through a meat chopper twice a pound of tender, boiled, lean ham. Rub through a sieve and season with a pinch of cayenne. Add a cup of white wine and a cup of rich soup jelly - chicken preferred. Fold in a cup of double cream, whipped until thick, and pour into a wet mould. Cover tightly and pack in equal quantities of crushed ice and salt for three hours. Turn out on a platter and garnish with lettuce. Tongue can be substituted for the ham.

414. Onion Salad

Boil six silver onions until tender, but not soft, in salted water. Drain and separate the leaves, dry and place in the ice-chest. When ready to serve place in a salad bowl with a cup of bread, cut into dice and fried crisp. Mix all together with No. 127, or No. 150, or No. 146.

415. Orange Salad (To Be Served With Game)

Pare three navel oranges and divide carefully into sections, removing all the membrane, without breaking the pieces. Cover with a dressing made of four tablespoons of olive oil, one of brandy, a scant teaspoon of sugar and a teaspoon each of tarragon leaves and chevril, chopped very fine.

416. Ox-Cheek Mould - English

Boil a pound of well washed ox-cheeks until they are tender; then cut into small pieces and mix with a fourth of a pound of boiled ham or bacon, also cup up. Grease a plain mould, garnish the bottom with slices of two hard boiled eggs. Mix a teaspoon of finely chopped parsley, the grated rind of half a lemon, a few chopped chives and marjoram and a chopped pickle or capers. Spread a thick layer of the meat in the mould, then one of bacon, a few slices of egg and some of the seasoning. Repeat until the dish is full. Pour in a little stock in which a package of gelatine has been dissolved; cover, and place the mould in a tin with boiling water in it. Bake for an hour and a half in a moderate oven. Cool, turn out on a platter and garnish with salad.

417. Pan-Pacific

Shred the breast of a boiled fowl into inch lengths. Cut three slices of pineapple into cubes. Remove the pulp of a fine alligator pear with a teaspoon and the pulp from a grapefruit and an orange and slice a banana, the hearts of four large artichokes, boiled until tender, and a cup of boiled asparagus tips. Mix all of these lightly together and add enough highly seasoned mayonnaise to blend; then chill in the ice-chest. Serve on a platter bordered with crisp lettuce and garnish with strips of pimiento and ripe olives.