No. 442. Artichoke Salad

65 cts.

A : 1 jar or can French artichoke fonds, drain, and soak in vinegar 1/2 an hour ;

B : Bearnaise Sauce No. 232 (Bearnaise Sauce, for Beefsteak) very cold, or Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Drain A, sprinkle with parsley and onion minced, and serve covered with B on bed of lettuce. This may he garnished with sliced truffles.

No. 443. Asparagus Salad

30 cts.

A : 3 bunches cold boiled asparagus ;

B : French Dressing No. 436 (French Dressing).

Cover A with B and serve very cold.

No. 444. Aspic Jelly Salad

58 cts.

A : 1 pt. Aspic Jelly No. 208 (Aspic Jelly) ;

B : 6 artichoke fonds, 2 hard-boiled eggs cut in rings, 1 tbsp. capers, 3 tbsps. pate de foie gras made rather soft with cream ;

C : Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Line moulds with A, add B in layers, alternating with A; when cold, serve on lettuce, garnish with C, colored green.

No. 445. Bean Salad

15 cts.

A : 2 cs. cold-cooked beans mixed with 2 tbsps. tomato catsup and covered with 1 tbsp. capers, surrounded by 1 c. celery covered with 1 tsp. chopped chives ;

B : French Dressing No. 436 (French Dressing).

Put A on bed of endive or lettuce, cover with B, and serve ; or cover 2 cs. lima beans with dressing and serve.

No. 446. Beet Salad Farci

28 cts.

A : 6 large beets, boil and peel ;

B : 1 cucumber, 1 bunch celery, 1 tomato, 2 or 3 sprigs parsley, 1/2 c. beets chopped fine, 1/4 tsp. salt, dash

(' : French Dressing No. 436 (French Dressing).

Cut off ends of A, scoop out centre, leaving wall 1/3 inch thick, soak 2 hours in vinegar, drain, fill with B. C, and serve.

No. 447. Brunswick Salad

35 cts.

A: 2 cs. celery, split sticks several times and cut into 1inch lengths; 1 c. pickled nasturtium seeds :

B: 2 hard-boiled eggs, yolks pressed through potatoricer, whites cut into dice, 4 cold-boiled truffles minced,

1 tsp. each parsley and chives minced fit

C : French 1 dressing No. 436 (French Dressing).

Arrange A on lettuce-leaves, garnish with B, cover with C.

and serve.

No. 448. Brussels Sprouts Salad

35 cts.

A : 1 qt. cold-boiled Brussels sprouts cut in halves ;

B : Anchovies, stoned olives, gherkin slices, and caper C : Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Marinate A in French Dressing No. 436 (French Dressing), arrange on lettuce-leaves, garnish with B, cover with C,and serve very cold.

No. 449. Cabbage Salad

15 cts.

A : 2 cs. cabbage chopped, 1 tsp celery. 1 tsp. chives minced, 2 drops Tabasco sauce or 1 tbsp. tomato catsup ;

B : Boiled, French or Mayonnaise dressing.

Mix A with B and serve on lettuce.

No. 450. Cauliflower Salad

15 cts.

A: 1 cold-boiled cauliflower cut in pieces, 1 tbsp. grated cheese ;

B: Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Arrange A on bed of watercress, cover with 1'.

No. 451. Celery Salad

25 cts.

A : 3 cs. celery cut into 1/2-inch piece : B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing).