Potato Salad

Six medium-sized potatoes, Four tablespoonfuls of cooked mayonnaise, One tablespoonful of minced parsley, One tablespoonful of minced onion,

One teaspoonful of dry mustard, Two teaspoonfuls of salt, One-fourth of a teaspoonful of white pepper, Dash of cayenne, Sweet cream.

Pare and cover the potatoes with boiling water; add one teaspoonful of salt; boil slowly until tender; drain; remove the cover and shake over the fire until the potatoes are dry; when cool enough to handle cut into thin slices; mix the pepper, salt, and mustard together; add to the cooked mayonnaise and mix until smooth, then add onion and parsley; slowly add sweet cream enough to make it the consistency of thin cream; put a layer of potatoes in the salad bowl; cover with the dressing, then another layer of potatoes and more dressing until the bowl is filled; pour the remainder of the dressing over the potatoes and set in a cold place for two or three hours; garnish with sprigs of parsley.

Beet Salad

Boil beets; remove skins and cut into dice; season with salt and pepper; mix with cream dressing; garnish with sprigs of parsley, and serve.

Asparagus Salad

Boil three bunches of asparagus in boiling salted water until tender; when cold cut off the tender parts; mix with a cream dressing, seasoned with pepper and salt, or serve six stalks with one teaspoonful of mayonnaise to each person.

Cabbage Salad

One small head of cabbage, One-half of a cupful of cooked mayonnaise dressing, Two tablespoonfuls of sugar,

One-half of a teaspoonful of salt, One-half of a saltspoonful of pepper, One-half of a cupful of sweet cream.

Divide the cabbage in four parts; wash well in cold water; take off all the wilted leaves and cut out the tough parts from the center; shred the cabbage very fine with a sharp knife and throw into cold water until crisp; mix the salt, sugar and pepper together and then mix into the dressing; add the cream gradually; shake off all the water from the cabbage; mix with the dressing, and serve. Hard boiled eggs, chopped fine, may be added to the salad if desired.

Lettuce Salad

Break off all the leaves carefully from a head of lettuce; wash and throw into ice water for one or two hours; then shake off all the water; dress with French dressing, and serve. If the leaves are very large tear into pieces.

Celery Salad

Wash and cut the celery into strips; let stand in ice water for half an hour; cut into pieces about an inch long and dress with mayonnaise dressing, seasoned to taste with pepper and salt and mustard; arrange in the salad bowl and garnish with choice bits of celery.

Apple Salad

Three tart apples,

One-half pound of English walnuts,

One tablespoonful of cooked mayonnaise dressing,

Six tablespoonfuls of whipped cream, One tablespoonful of sugar, One-half saltspoonful of salt.

Pare, core, quarter and slice very thin the apples; chop the walnuts fine; add the sugar, salt and cream to the dressing; mix the apples and nuts and add the dressing; serve immediately.

Banana Salad

Six bananas, Juice of two large lemons.

One cupful of sugar, One-fourth cupful of water.

Cook the sugar and water together for five minutes; when cold add the lemon juice; slice six bananas very thin into the salad bowl; pour over them the syrup and let stand one or two hours before serving.