1. Potato Salad (No. 1)

One quart of potatoes boiled with skins on, one-half white onion, two tablespoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After potatoes are cold cut up in small pieces. Chop the onion and parsley fine and mix all together.

2. Potato Salad (2)

Cut six cold potatoes into slices and put in salad bowl with a little chopped celery; sprinkle over one teaspoonful parsley, onion juices, salt and pepper; stir one cup cream until smooth, and pour over and mix with the potatoes.

3. Cauliflower Salad

Divide a boiled cauliflower into flowerets of equal size while it is hot. Cover it with a salad dressing of three tablespoonfuls of vinegar, two of oil, a tea-spoonful of salt and a saltspoonful of pepper. Put the cauliflower on a platter, with a second platter inverted over it. When it is cold, arrange it in pyramidal form on a salad dish and mask it with mayonnaise dressing. Cold boiled cauliflower makes a most delicious salad chilled on the ice and dressed with three tablespoonfuls of vinegar and three of oil, salt and a teaspoonful of minced parsley.

4. Cabbage Salad

Two large raw eggs well beaten, six tablespoonfuls of cream, one-half teaspoonful salt, six teaspoonfuls of vinegar and a small piece of butter. Put on the fire and cook, stirring constantly until quite thick. Have a half head of cabbage chopped fine, sprinkled with salt. Add to the dressing when cold, two tablespoonfuls of cream and pour over the cabbage.

5. Tomato Salad(1)

Peel and slice fully ripe tomatoes; let them stand for five minutes to drain off the juice; then set them away on ice. When served, cut up the slices, and to each pint of tomato allow four tablespoonfuls of vinegar, the yolk of one egg, and enough salt, and mustard, to season highly. Stir the dressing lightly through the tomatoes, and serve very cold.

6. Tomato Salad (2) (A Very Pretty Dish)

Wash thoroughly and dry carefully a head of lettuce. Pour scalding water over tomatoes a moment, and skin them. Put a whole tomato on a leaf or two of lettuce and pour a little mayonnaise dressing on each.

7. Beet Salad

Boil beets until tender. When cold, skin and cut off a slice from the stem and, so that they will stand, scoop out the centers and fill with lemon juice and let stand a while. When ready to serve, pour out and fill the centers with chopped celery and mayonnaise. Serve on lettuce leaves.

8. Watercress, Lettuce

Wash and wipe carefully and serve with French dressing.

9. Winte Salad

One cup boiled spinach, one-half small onion cut fine, one cup cold boiled potatoes sliced and seasoned, one-half cup blanched and boiled chestnuts cut fine, juice of one lemon. When ready to serve, place on lettuce with mayonnaise.

10. Asparagus Salad

Add one-half cupful of rich, grated cheese to two cupfuls of hot cream and a little salt; when melted add three beaten egg yolks and stiffly beaten whites of two; line buttered mold with canned asparagus, turn in the cheese cream, adding chopped asparagus; set in pan of water in slow oven for thirty minutes. Chill, unmold, serve with horseradish and lemon juice.