Artichoke Salad

Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing.

Asparagus Salad

Mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with Mayonnaise.

Asparagus A La Vinaigrette

Serve cold boiled asparagus or the bleached canned asparagus on lettuce with French dressing to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning.

Bean Salad - I

Season cold cooked beans with tomato catsup and mix with half the quantity of finely cut celery. Sprinkle with minced chives and capers and serve very cold on lettuce with French dressing.

Bean Salad - II

Mix equal quantities of finely cut celery and cooked wax beans and serve on lettuce with Mayonnaise.

Bean Salad - III

Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped mint and serve with French dressing or Mayonnaise.

Beet Salad - I

Slice six cold boiled beets and one Spanish onion. Serve on crisp lettuce with French dressing.

Beet Salad - II

Fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs. Season with grated onion and pour over a French dressing which has been seasoned with minced garlic and tomato catsup.

Brussels Sprouts Salad

Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with Mayonnaise.

Cabbage Salad - I

Marinate shredded cabbage in French dressing, drain, and serve on lettuce with Mayonnaise.

Cabbage Salad - II

Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with French or Mayonnaise dressing.

Carrot Salad - I

Boil young carrots in water to which a little sugar may be added. Drain, cool, cut up, and serve on lettuce with French dressing or Mayonnaise.

Carrot Salad - II

Mix diced cooked carrots with lettuce and serve with French dressing, sprinkling with minced cress, chervil, chives, or parsley.

Cauliflower Salad - I

Mix cooked cauliflower flowerets with Mayonnaise and serve in red-pepper shells on lettuce with Mayonnaise on top.

Cauliflower Salad - II

Marinate cooked cauliflower flowerets in French dressing, drain, and serve on lettuce with Mayonnaise, Garnish with diced cooked carrots or beets.

Celery Salad - I

Shred crisp celery very fine and serve with French dressing or Mayonnaise.

Celery Salad - II

Mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with Mayonnaise.

Celery Salad - III

Cut into small bits a large bunch of celery and three-fourths pound of blanched almonds. Serve on lettuce with Mayonnaise.