11. Vegetable Salad

Cold cooked peas, potatoes, carrots, beets, string beans, asparagus, raw tomatoes and lettuce may be used for this salad, or one or more vegetables may be omitted. Cut the vegetables in small slices, mix and serve on lettuce leaves with salt, oil and a little lemon juice, or with a mayonnaise. This is an excellent way to dispose of left-over vegetables in summer.

12. Apple Salad

Chop one cup each tart apples (peeled and cored), and English walnuts or other nuts, one cup celery. Serve with dressing made as follows: Rub two slightly rounded tablespoonfuls of nut butter smooth with two-thirds of a cupful of cold water and add half a teaspoonful of salt. Let all boil together for a moment, then remove from the fire, and add two tablespoonfuls of lemon juice. Set on ice to get very cold, then pour over the salad. Garnish with celery.

13. Nut And Orange Salad

Slice tart oranges and blanch English walnuts or chestnuts. Chop the nuts, mix with the orange slices, and serve with French dressing.

14. Nut And Chicken Salad

Cut one pint chicken and one pint celery into dice, add twenty-four blanched English walnuts. Pour over this one cup French dressing. Serve on lettuce leaves with a spoonful of mayonnaise dressing to each leaf.

15. French Fruit Salad

Peel and cut up two oranges, skin and seed two dozen white grapes, slice three bananas, shell and halve one dozen English walnuts; mix, arrange on lettuce leaves and cover with mayonnaise.

16. Chestnut Salad

Cut two cups boiled and blanched chestnuts into slices, arrange on lettuce leaves, put over some mayonnaise and garnish with slices of orange.

17. Chicken Salad

Boil one chicken and cut up into pieces. To each pint chicken, allow one pint chopped celery and set to cool. Make a mayonnaise dressing, mix half the mayonnaise with the chicken and celery and pour the rest over it. Garnish with white celery leaves and olives.

18. Lobster Salad

Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top.

19. Oyster Salad

Let fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the oysters with three tablespoonfuls of vinegar, one of oil, one-half tea-spoonful of salt, and place on ice for two hours. Cut up a pint of celery, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pint of mayonnaise dressing. Arrange in a salad dish. Pour over another one-half pint of dressing, and garnish with white celery leaves.