Jardiniere Salad

Cut into fine strips some beet-root, turnips, carrots and potatoes, mix with them some peas, haricot beans and lentils, put them all together in a saucepan with a lump of butter, cover with water, and boil them until they are cooked, then drain off the water and leave them until cold. Make a dressing with some oil, mayonnaise sauce, one dessertspoonful of vinegar, one teaspoonful of mustard, a small quantity of cayenne and salt. When well mixed, pour the dressing into a salad dish, mix the prepared vegetables lightly in, and serve.

Macedoine Salad

Select a medium-sized carrot and turnip, peel and wash well, and cut them with a vegetable scoop. Put them into separate saucepans of boiling salted water and cook the carrot fifteen minutes and the turnip ten. Drain well, let them thoroughly cool, and place them in a salad-bowl with three tablespoonfuls of cooked peas, the same quantity of French beans cut into small pieces, one pinch of salt, one-half pinch of pepper, two tablespoonfuls of sweet oil and nearly two tablespoonfuls of vinegar. Mix all together well and turn it into a salad-bowl. Decorate the bowl with cooked cauliflower or a few asparagus tops or Brussels sprouts, and send to the table at once.

Cold Meat And Potato Salad

Cut one pound of cold meat into thin slices and then again into small squares, and mix with it one pint of chopped cold potatoes. Put a layer of this at the bottom of a salad-bowl, cover with parsley and salad dressing, and continue in this way until all the meat is used up. Place the bowl in a cool place for a couple of hours, and the salad is then ready for use.

Mussel Salad

Wash the mussels and boil them until the shells open. When cooked drain them, remove the shells and put them into a hot dish. Melt one-fourth pound of butter, season with pepper, salt, lemon juice and a small quantity of Worcestershire sauce and pour it over the mussels. They should be eaten hot with some thin slices of brown bread and butter.

Oyster Salad

Clean two heads of celery, leaving a little of the green part on, and put them into a saucepan with half their bulk of tender white cabbage. Pour over sufficient boiling salted water to cover and boil for five minutes. Take out, place them on a colander to drain and mince very fine. Put the strained liquor from two dozen oysters into a saucepan, boil and skim it, add a little vinegar, bruised peppercorns and salt. Put in the oysters and cook slowly for a few minutes until done, take them out and turn them into a basin packed in ice to cool; add a little oil and vinegar to the chopped celery and cabbage, spread some of it over a dish, arrange the oysters on it, putting them close together, cover with the remainder of the mixture, smooth it over with a knife, pour over a little mayonnaise sauce, and serve.

Potato Salad

Cut up half a dozen firm cold boiled potatoes into nice slices, and slice up half that quantity of boiled beet-root, half their quantity of boiled Spanish onions and a small amount of pickled cucumber; arrange the slices of vegetables in artistic order on a salad dish, and prepare a sufficient quantity of salad-dressing with tarragon and salad oil, the former predominating, and season to the taste with salt and pepper; pour it over the vegetables, garnish the dish with slices of hard-boiled eggs, strewing a moderate quantity of powdered sweet herbs over the center, and serve. If desired, a small quantity of English mustard can be added to the dressing.