Alligator Pear Salad

Peel and cut the pears in halves. Discard the seeds. Serve one-half to each person, or remove the pulp from the skin with a teaspoon. Serve on lettuce with wine salad dressing or oil dressing that has orange juice and a little lemon juice. Two of oil, one each of orange and lemon. Alligator pears contain a large proportion of fat and do not require the oil dressing.

Nut And Cucumber Salad

Two cups of cucumber, pared and cubed, one cup of Brazil nuts blanched and cut in small pieces. Serve with French or mayonnaise dressing on lettuce. Garnish with radishes cut to form roses.

Cucumber And Radish Salad

Use equal parts of cucumber and radishes sliced very thin. Serve in layers on lettuce leaves, with French dressing.

Chicken And Mushroom Salad

Cut the chicken in dice shape, break fresh mushrooms in small pieces, add a very little hot water, cook five minutes. When cold mix with the chicken, having equal quantities. Season with salt, mix with mayonnaise. Serve on lettuce leaves. Garnish by placing a few olives stuffed with peppers over the top.

Salmon And Cucumber Salad

While the boiled salmon is hot, flake in small pieces, sprinkle over it a little lemon juice, onion juice, pepper and salt. Set on the ice; several hours before using mix lightly together with thin slices of cucumbers cut in halves. Cover with tartare sauce. Serve on lettuce.

Truffle Salad (A Good Dinner Salad)

Cut tender stalks of celery in half-inch pieces, put sliced truffles to soak in sherry wine for a half hour. Have equal quantities of truffles and celery, drain the truffles and mix with the celery. Sprinkle with a little salt. Mix with mayonnaise dressing. Serve on lettuce hearts and scatter a few capers over

Water Lily Salad

Cut cold hard-boiled eggs in quarters lengthwise; if the eggs are very large cut in eighths. Place six of these pieces in a circle, one pointed end of each piece meeting in the center, to represent the lily. Arrange them on lettuce leaves and cover with French dressing.

Cheese Salad

3 eggs cooked hard. 1 1/2 cups of cream cheese cut in small dice.

1 cup chicken cut in dice.

Rub the yolks through a ricer, mix with the chicken and cheese. Serve with French or cooked dressing. Garnish with lettuce, the whites of eggs cut in shreds forming little nests around the mound of salad, each nest having two or three olives in it, stuffed with peppers.

Birds' Nest Salad

Use the soft cream cheeses. Roll into halls the size of a bird's egg, arrange in nests of lettuce, four or five halls to a nest Cover with French dressing and sprinkle a few specks of paprica over each egg. Or a little green coloring paste can he rubbed in the cheese to make the little green eggs.

Cream Cheese Salad

Mix with a soft cream cheese, one gherkin and three good-sized olives chopped fine and enough mayonnaise dressing to shape in its original shape. Chill thoroughly. Serve on a bed of lettuce surrounded by nasturtium blossoms. Cut in slices for serving.