Shrimp Salad

Boil the shrimps as in recipe for Boiled Shrimps, and when cold remove the shells, and stand away until very cold. To every pint of the boiled shrimps allow nearly a half-pint of mayonnaise. When ready to serve, cut the shrimps into small pieces with a silver knife, mix them with the mayonnaise, and serve on crisp salad leaves.

Dunbar's or White's canned shrimps are very nice, and may be used for salad. After removing them from the can, wash them in cold water, dry them with a soft towel, and they are ready to use.

Sardines and anchovies may also be made into salads.

Salad Of Asparagus Tops

1 pint of asparagus tops The rule for French dressing

Boil the tops in salted boiling water for fifteen minutes, drain, throw into cold water, and let stand until ready to use. Then dry carefully with a soft napkin, put them into the salad dish, pour over the French dressing; let stand about ten minutes, and serve.

Beet Salad

Slice, and cut into dice, sufficient cold boiled beets to make one pint; heap them in the centre of a salad dish and cover with a half-pint of sauce Tartare. Garnish with parsley, and serve very cold.

Salad Of String Beans

Trim one pint of very young beans, put them in a saucepan, cover with boiling water, add a teaspoonful of salt and boil thirty minutes. When done, drain and throw them into cold water until very cold, then dry them with a soft towel, cut each bean in four pieces lengthwise, arrange them neatly on a salad-dish, cover them with French dressing, let stand one hour, and serve.

Cauliflower Salad

I medium-sized head of cauliflower 1/2 pint of mayonnaise

Boil the cauliflower as directed, throw into cold water until wanted, then pick it apart carefully, dry with a soft napkin, put in the salad dish, pour over the mayonnaise, let it stand fifteen minutes, and serve.

Celery Salad

Cut the white stalks of celery into pieces a half-inch long. To every pint of these pieces allow a half-pint of mayonnaise dressing. Dust the celery lightly with salt and pepper, mix it with the dressing, heap it on a cold plate, garnish with white tips of the celery, and serve immediately. Do not mix the celery and dressing until you are ready to use the salad.

Cold Slaw

1 quart of cut cabbage 1/2 cup of cream (sour is best) 2 tablespoonfuls of vinegar

2 eggs

1 teaspoonful of salt

A little pepper

Butter the size of a walnut

Cut the cabbage very fine and put it in an earthen bowl. Put the vinegar on to boil. Beat the eggs until light, add to them the cream and butter. Now add to these the boiling vinegar. Stir over the fire until boiling hot, add the salt and pepper, and pour over the cabbage, and it is ready to serve when very cold.

Cucumber Salad

2 young cucumbers 1/2 teaspoonful of salt

1/4 teaspoonful of black pepper 4 tablespoonfuls of vinegar

Pare and slice the cucumbers very thin, soak them in cold water one hour, then drain and dry. Put them in your salad bowl, sprinkle them with the salt and pepper, and pour over the vinegar. Serve immediately.