This is an excellent method of using the remnants of vegetables left from dinner of the day before - the half dozen slices of boiled beets, the few stalks of celery, the two or three cold potatoes and onions, the saucerful of beans or green pease, the boiled carrot from the soup. Slice the potatoes and onions, and heap all the vegetables together upon leaves of lettuce. Pour over them either a mayonnaise or a French dressing. Almost any Cold vegetable may find a place in this salad.

Lettuce And Tomato Salad

Arrange lettuce-leaves in a bowl, chop two tomatoes coarsely and strew them over the lettuce. Serve with French dressing. Lettuce and cucumber may be prepared in the same way.

Tomato And Lettuce Salad

Do not remove the skin from your tomatoes by scalding, but by carefully peeling them. Then cut into halves. Arrange on a cold dish the crispest lettuce-leaves, lay half a tomato on each, and scatter finely crushed ice over all. Fill a pretty glass bowl with mayonnaise, and, in serving the salad, pour a ladleful of dressing over each piece of tomato.

They may also be served with a French dressing and without the lettuce.