Bohemian Salad

Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with mayonnaise.

Crab Salad

Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with mayonnaise, and serve on lettuce leaves.

Cress Salad

Watercress and nasturtium leaves. French dressing. Garnish with nasturtium blossoms.

Calf's-Brain Salad

Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for crab salad.

Cucumber Salad

Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing.

Cucumber And Radish Salad

Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.

Cottage Cheese Salad

Make soft cottage cheese into balls the size of a bird's egg. Arrange carefully with cucumber dice and a little chopped onion. French dressing.

Cream Cheese Salad

Prepare cheese as above, coloring the balls with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over French dressing.

Cucumber Jelly

Cut peeled tomatoes and cucumbers into dice, saving the juice. Season with grated onion, pepper, and salt. Mix with hot water, in which gelatine has been dissolved, let cool, break up and serve in tomato shells with mayonnaise. When gelatine is used in salads, half a package to each two cupfuls of salad material is about the right proportion.

Cherry Salad

Maraschino or ox-heart cherries stuffed with hazel nuts. Serve very cold on lettuce leaves with mayonnaise.

Celery And Nut Salad

Celery and pecans, or English walnuts, coarsely cut. Mayonnaise.

Cauliflower And Beet Salad

Cooked cauliflower flowerets and dice of cold, boiled beets. Serve on lettuce with mayonnaise.

Cheese And Tomato Salad

Slices of tomato with small bits of Edam cheese. Serve on lettuce leaves with French dressing.

Celery Jelly Salad

Put into a saucepan two cupfuls of strained tomatoes, a tablespoonful of grated onion, a bay leaf, and a pinch of celery seed. Bring to a boil, set aside for fifteen minutes, add half a package of gelatine that has been soaked in half a cupful of cold water, half a teaspoonful of salt, and the juice of half a lemon. Stand over boiling water until the gelatine is all dissolved. Strain, stir in a quantity of finely cut celery, set on ice, stir until it begins to thicken, mould in small cups, and chill. At serving-time, turn out on a bed of lettuce leaves and mask with mayonnaise.

Chestnut Salad

Shell and blanch the nuts, boil until tender, drain, and peel. Add an equal quantity of finely cut celery and some bits of pimento. Mayonnaise.