Salad Of Sweetbread And Peas

Prepare sweetbreads as for creamed sweetbreads (omitting the cream dressing), marinate with French dressing, chill and mix with an equal measure of cooked peas. Serve with cooked or mayonnaise dressing in a nest of lettuce leaves.

Salad With Tomato Aspic

Place over the fire one can of tomatoes, add two slices of onion, one small bay leaf, sprig of parsley and stalk of celery. Let simmer ten minutes. Strain carefully, removing all seeds. To one pint of this add one-third box of gelatin, softened for ten minutes in one-third cup of cold water, one-half teaspoonful of salt and paprika or cayenne to taste. Pour into a border mould and let harden. At serving time turn out and fill centre with mayonnaise of celery.

Waldorf Salad

Cut up equal parts of tender celery into half-inch pieces and apple cut into half-inch dice, selecting very sour, crisp apples; add a palatable seasoning of salt and white pepper, and just before serving mix with mayonnaise dressing; turn into a salad bowl lined with lettuce leaves, or it may be garnished with white celery tops.

Apple And Nut Salad

Make the same as Waldorf salad, adding to each cupful of apples and each cupful of celery half a cupful of sliced English walnuts.

Shrimp Salad

One can of shrimps, two cucumbers, about half a cupful of mayonnaise dressing. Remove the shrimps from the can, throw into cold water and wash thoroughly, drain and wipe dry, break into two or three pieces; peel the cucumbers and cut up solid part into strips, then cut across into small pieces, add to the shrimps; sprinkle with salt and mix with the mayonnaise dressing. Serve in a bed of lettuce leaves garnished with slices of cucumber and tomato.

Fruit Salad

Cut one pint Malaga grapes in half lengthwise, and remove seeds with a sharp pointed knife. Cut into cubes one pint of tart apple, as soon as cut sprinkle over a tablespoonful of lemon juice to prevent discoloration, mix with the grapes, and add one cup of sliced English walnuts. Mix with one-half cup of mayonnaise dressing, which has had one tablespoonful of whipped cream stirred carefully into it. Arrange in nest of lettuce leaves and serve.

Tomato And Cucumber Salad

Select sound, medium sized ripe tomatoes; scald carefully and remove the skins, and with a sharp knife cut out a portion at the top; fill the cavity thus made with cucumber chopped fine and slightly salted; place a spoonful of mayonnaise dressing on top, set in a nest of lettuce leaves on a salad plate and serve. In preparing the cucumber, cut the solid part into strips, place in a chopping bowl and chop fine.

Orange And Almond Salad

Remove every particle of white skin from sweet oranges and slice them in thin slices lengthwise of the orange; slice blanched almonds also very thin and lengthwise of the almonds; pour over them about three tablespoonfuls of olive oil to each pint of oranges and nuts sliced. When well mixed together add one or two tablespoonfuls of lemon juice, according to the acidity of the oranges, and when well mixed, serve on a bed of lettuce leaves, selecting for the purpose the tender, delicate heart leaves.