No. 476. Spinach Salad

25 cts.

A : 1 peck spinach, boil, season, and mould in C claret-glasses ;

B : 6 pieces cold-boiled ham or tongue ; C : French Dressing No. 43G.

Put B on lettuce-leaves, turn out one of A on each, cover with C, and garnish with cold-boiled eggs cut in fancy shapes.

No. 477. String-bean Salad

18 cts.

A : 1 qt. string-beans, boil and drain, marinate in cold, spiced vinegar 1 hour ;

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

Drain A, cover with B, and serve on lettuce.

No. 478. Sweetbread Salad

90 cts.

A : 1 lb. blanched sweetbreads, cut into small pieces or left in individual pieces ;

B : 2 small cucumbers cut into quarters and sliced, or

1 c. celery, diced ;

C : Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing) ; or

D : Mayonnaise Jelly Dressing No. 439 (Mayonnaise Jelly Dressing).

Mix A with B, cover with C, or if large pieces cover with D. Serve on lettuce and garnish with sliced truffles.

No. 479. Tomato Salad Farci

10 cts.

Method.

Scald 6 tomatoes, skin, and place on ice for 2 or 3 hours, scoop out the inside, dust with pepper, salt, cayenne, or pap-rica, and fill with any of the following salads : Cabbage, celery, chicken, cucumbers, halibut, scallops, shrimps, sweetbreads, or water-cress, or fill tomatoes with cream whipped very stiff, mixed with lemon-juice and cucumbers or English walnuts. Garnish with sprinkling of green pepper, tarragon, or chives minced very fine.

When tomatoes are in season they may be canned whole by the following method : Select small, firm, perfectly fresh tomatoes, wash but do not peel, put them in glass jars with covers porcelain lined and cone-shaped like inverted cups. Plaee jars in the oven until both tomatoes and jars are very hot. till each jar with boiling water, put on tops, and seal at once. When ready to use, the skin will peel off easily, and they will be firm and fresh.

No. 480. Tomato Salad Moulds, Frozen

15 cts.

A : 1 can tomatoes, 1/4 tsp. each paprica, cloves, sugar, and 1 tsp. lemon-juice ;

15 : Mayonnaise Jelly No. 439 (Mayonnaise Jelly Dressing).

Strain A into moulds, freeze, and serve covered with B.

No. 481. Tomato Jelly Salad

10 cts.

A : 1/2 can tomatoes, 2 cloves, 1/2 bay-leaf, 1/2 tsp. each salt and paprica, 1 tsp. granulated gelatine dissolved in 1/2 c. water ;

B : Celery Salad No. 451 (Celery Salad).

Boil A 15 m., strain into a border-mould, or tomato-shaped individual moulds ; when cold, turn out on lettuce, garnish with C, and serve.

No. 482. Vegetable Salad in Jelly

25 cts.

A : 21/2 cs. cold boiled vegetables cut in dice or fancy shapes ;

B : 1 c. water, 1/4 c. sugar, cook until boiling, add 1/4 box gelatine soaked in 1/2 c. water.

Put A in small moulds, pour in B ; when cold and firm serve on lettuce-leaves with spoonful of green mayonnaise on each.

No. 483. Vegetable Oyster Salad

20 cts.

A: 2 or 3 bunches oyster-plant or salsify, cover with boiling water seasoned with salt, vinegar, parsley, onion, and bay-leaf ;

B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing), or French Dressing No. 436 (French Dressing).

Boil A until tender, cut in small pieces, marinate 1/2 an hour, when cold serve on water-cress, cover with B, garnish with chopped parsley and trimmed radishes.

No. 484. Violet Salad

90 cts.

A : 2 tbsps. celery heart, 1 tbsp. parsley, 1 tsp. chives, all minced fine ;

B : 2 doz. fresh violet petals, 1 tbsp. white or red wine, and French Dressing No. 436 (French Dressing) ;

C : 2 heads of white endive or chicory.

Mix A with B, pour over C, garnish with fresh violets, and serve.

No. 485. Waldorf Salad

45 cts.

A : 2 cs. celery, cut fine, 1 doz. walnut meats, blanched and chopped fine, grated rind 1 orange ;

B : 6 slices tart apple, 1/4 inch thick, peeled and cored, or

6 fine red apples with inside scooped out, making cups of them, or 1 c. apples cut in dice ;

C : Mayonnaise Jelly No. 439 (Mayonnaise Jelly Dressing) ; or

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

Mix A with two-thirds of C, color remainder of C pale green, cover slices of apple, lay them on white lettuce leaves, pile A in a pyramid ; or fill the apple caps with A mixed with D, or mix with the apple and cover with D.

No. 486. Water-cress and Apple Salad

15 cts.

A : 2 bunches water-cress, crisp and dry, 1 c. sour apples, cut in thin slices ;

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

Cover A with B and serve with roast duck.

No. 487. Yellow Egg Tomato Salad

10 cts.

A : 1 qt. small yellow egg tomatoes, scald, peel, and put on ice ;

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

Pile A on dish of green lettuce, cover with B, and garnish with slices of cucumber.