Chiffonade Dressing

Chop fine the white of a hard-cooked egg. Add the yolk pressed through a sieve. A tablespoonful each of chopped chives, parsley, capers and cooked beet. Half teaspoonful of scraped onion pulp. One-half teaspoonful each of salt and paprica. One-half cup of oil and three tablespoonfuls of vinegar. Mix all thoroughly to be used on asparagus salad.

Roquefort Cheese Dressing

Mash until smooth one tablespoonful of Roquefort cheese. Mix with one tablespoonful of oil. Then proceed as with French dressing. First add salt and paprica. Then three tablespoonfuls of oil and lastly one tablespoonful of vinegar.

Bearnaise Sauce. (To Be Used Hot Or Cold With Meat Or Fish.)

4 tablespoonfuls of salad oil. Yolks of four eggs. 1/2 teaspoonful of salt. Paprica or cayenne.

1 tablespoonful of hot water. 1 tablespoonful of tarragon vinegar.

Beat the yolks, add the oil and water, cook in double boiler until it thickens, remove, add salt, pepper and vinegar. It should be thick like mayonnaise. Butter can be used in place of the oil. Cream three tablespoonfuls of butter and cook with the eggs. Omit the hot water. When thick, remove from the fire, add two tablespoonfuls more of butter creamed and the seasonings.

Lettuce And Watercress Salad

Use only the tender leaves. Wash each leaf and let them stand in ice water a few minutes before using. Dry them, arrange in a bowl with the largest leaves on the outside, sprinkle over with chives chopped fine, or new onions sliced very thin. Sliced pickles or olives are sometimes used with the lettuce. Rub the bowl with garlic before putting in the lettuce, if liked. Mix with a French dressing. Garnish with radishes cut to represent roses or tulips.

Moulded Celery And Walnut Salad

Use half the quantity of walnuts as of celery. Clean and cut the celery in half-inch pieces. Cook the walnuts for ten minutes in boiling salted water with a slice of onion, a clove and three peppercorns. Cut in small pieces. Mix the celery and walnuts with just enough mayonnaise to hold them together. Mould the same as chicken salad, either chicken, tomato or wine jelly.

Moulded Sweetbreads And Cucumber Salad. (Boston Cooking School)

Simmer one pair of sweetbreads twenty minutes in boiling, salted, acidulated water, with a bit of bay leaf, a slice of onion and a blade of mace. Cool and cut in dice. There should be three-fourths of a cup. Soak one-fourth tablespoonful of gelatine in a table-spoonful of cold water and dissolve in two tablespoon-fuls of boiling water. Add one tablespoonful and a half of lemon juice and a half cup of cream beaten thick. Add the cubes of sweetbreads, one-fourth of a cup of cucumber cubes and season with salt and pap-rica. Turn into moulds, chill and serve on lettuce leaves with French or mayonnaise dressing.

Pineapple And Cucumber Salad

Juice of six lemons and the juice of one can of pineapple. Three tablespoonfuls of gelatine softened and dissolved in as little water as possible. One cucumber cut in fine cubes. One-half cup of shredded pineapple.

Add the gelatine to the lemon juice. Add the pineapple juice when it begins to thicken, the cucumber and the shredded pineapple. Sweeten to taste. A little green coloring may be added. Pour in mold. Serve the next day.