No. 468. Onion Salad

5 cts.

A : 3 or 4 Bermuda onions, peel and cut into thin slices, cover with 1 tbsp. sugar and 1 tsp. salt and 1 pt. ice water for three hours;

B : French Dressing No. 436 (French Dressing), omit oil, using all vinegar.

Drain A and serve ice cold, covered with B.

No. 469. Potato Salad

10 cts.

A : 3 cs. cold boiled potatoes cut into dice, balls, or thin slices, marinate 1/2 an hour in French Dressing No. 436 (French Dressing) and 2 tbsps. more of vinegar ;

B : Boiled Dressing No. 434 (Boiled Dressing) and 1 tbsp. each chives and parsley, minced, or Mayonnaise Dressing No. 437 (Mayonnaise Dressing); gar-nish with 2 hard-boiled eggs and 6 stoned olives.

Mix A with B and serve on lettuce.

No. 470. Rice Salad

10 cts.

A : 2 cs. hot-boiled rice, 1/2 tsp. each salt and paprica ;

B : Mayonnaise Jelly Dressing No. 439 (Mayonnaise Jelly Dressing), colored pale green ;

C:1/2 c. each celery, beets, carrots, asparagus, and green peas, mixed with French Dressing No. 436 (French Dressing).

Grease border mould with oil or butter, pour in A ; when cold turn out on bed of lettuce, cover with B, fill centre with C, and serve very cold. To boil rice see No. 371 (Rice Saute).

No. 471. Sardine Salad

25 cts.

A : 12 boneless sardines, scald, drain, and put on ice for an hour ;

B : French Dressing No. 436 (French Dressing), 2 hard-boiled eggs cut in slices, 6 stoned olives, and 3 gherkins, diced.

Cover A with B. Serve on lettuce.

No. 472. Salmon Salad Moulds

25 cts.

A : 2 cs. cold boiled salmon, 1 tbsp. lemon-juice, ltsp. parsley, minced, 2 drops Tabasco 3auce ; mix with Boiled Dressing No. 434 (Boiled Dressing) and 1 tbsp. granulated gelatine solved;

B : Cucumber Sauce No. 155 (Cucumber Sauce).

Mix A thoroughly, fill small moulds, place on ice for two or three hours, turn out on lettuce, and Berve with B.

No. 473. Scallop Salad

35 cts,

A: 1 pt. scallops, soak in salted water 1 hour, drain and boil 5m. in acidulated boiling water, plunge in ice-wal cut in thin slices, 1 c. celery and French Dressing No.

436, or Mayonnaise Dressing No. 437 (Mayonnaise Dressing);

B : 1 tbsp. each chives, tarragon, gherkins, and olives, chopped fine, or capers, boiled eggs, and beets.

Mix A thoroughly, garnish with B, and serve.

No. 474. Shad-roe Salad

25 cts.

A: 1 pair roe, boil 1/2 hour in salted, acidulated water, plunge in ice-water, drain, skin, and cut into thin slices with silver knife, add French Dressing No. 436 (French Dressing), or May-onnaise Dressing No. 437 (Mayonnaise Dressing) ;

B : 1 cucumber cut in cubes, 1 tsp. chives, minced.

Mix A, garnish with B, and serve on lettuce.

No. 475. Shrimp Salad

50 cts.

A: 1 qt. shrimps, marinate 1/2 hour in French Dressing No. 436 (French Dressing), mix with Mayonnaise Dressing No. 431 (Game Sauce) ;

B : 2 hard-boiled eggs, 1 lemon sliced, 6 Pim Olas. These are olives stuffed with sweet red pepper, and may be bought for sixty cents a jar.

Serve A on water-cress and garnish with B.