No. 452. Cherry Salad

20 cts.

A: 2 cs. cherries, stoned, 1 c. celery cut in shreds ;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing), using cherry-juice instead of vinegar and omitting onion.

Fill cherries with peanuts, pignola nuts, or English walnuts. Arrange on bed of lettuce, cover with B.

No. 453. Chestnut Salad

28 cts.

A : 2 cs. boiled chestnuts, cut into slices, cover with grated rind 1 orange ;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing) ; C : Peeled orange cut into slices. Cover A with B, garnish with C, and serve on bed of lettuce.

No. 454. Chicken Salad

50 cts.

A : 11/2 cs. cold-boiled chicken white meat, marinate \ an hour in French Dressing No. 436 (French Dressing), 11/2 cs. celery cut in dice ;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing) and a garnish of capers, stoned olives, beets, cold-boiled eggs, and sweet red peppers or pimentos.

Mix A with § of the dressing in B, arrange on bed of lettuce, and cover with B.

No. 455. Chiffonade Salad

15 cts.

A : 1 c. each lettuce, celery, chicory, or endive, cut in shreds, and 1 tbsp. each beets, pepper-grass, tarragon, onion, chives, parsley, green pepper or sweet red pepper, all chopped fine ; grape-fruit pulp and fresh tomatoes may be added;

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

Mix A with B and serve.

No. 456. Cucumber Salad, Whole or Farci

40 cts.

A : 3 cucumbers, peel and cut into halves lengthwise ;

B : 11/2 cs. sweet-breads mixed with Cream Dressing No. 435 (Cream Boiled Dressing), or oysters and celery mixed with Mayonnaise ing No. 437 (Mayonnaise Dressing).

Scoop out seeds from A. fill with B. servo on ieuuee, or leave A whole and slice nearly through and serve ered with French Dressing No. 436 (French Dressing), and with broiled or fried fish.

No. 457. Cucumber Jelly Salad

20 cts.

A: 2 cucumbers, peel and cut in slices, add 1 slice of onion. 1/2 tsp. salt, dash pepper, 1 pt. cold watter ;

B : 1 tbsp. gelatine dissolved in warm water ; 0 : Fresh cucumber cut in slices; D : French Dressing No. 436 (French Dressing).

Simmer A until cucumbers are soft, add B, strain, line a mould with C, pour in the jelly slowly ; when cold and firm, serve on bed of lettuce with D.

This may be prepared when cucumbers are cheap, and canned, melted, and remoulded when ready for use.

No. 458. Crab Salad

55 cts.

A : 2cs. boiled crab meat from about 6 oralis boiled 20 m.;

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

Mix B with A and serve on lettuce, or serve in shells.

No. 459. Daisy Salad

20 cts.

A : 6 small, flat moulds of Aspic Jelly No. 208 (Aspic Jelly), or 6 artichoke fonds ;

B: 6 hard-boiled eggs, whites cut. lengthwise into thin strips, yolks put through a potato-ricer ; C : Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Arrange A on plates in centre of bed of lettuce cut with scissors into strips. Cover moulds or fonds with C. then with yolks of B ; arrange whites in form of petals, and serve one to each person.