Sorrel Salad

Procure a quantity of sorrel, wash it well in several waters and place it on a sieve to drain; if the leaves are large break them in halves, but if small they can be left whole. Place the sorrel in a bowl with a variety of other salad plants (such as may be in season), the sorrel being too sour to eat alone, cover it with a salad dressing in which the vinegar is left out, and serve. Common field sorrel is excellent in vegetable salads mixed with leaves of dandelion and served with a bacon dressing.

Spanish Salad

Bleach some heads of endive, and arrange them in a mound in the middle of a dish; peel some rather large tomatoes, divide them into sections, and place them round the endive. Boil some eggs very hard, and when cold, shell and set them in a mortar after having cut them into halves and scooping out the yolks, being careful not to break the whites. Pick some shrimps or lobster, and put them in the mortar with the yolks, and pound to a paste. Fill the hollow of the whites with the paste and level it off at the top, and arrange them round the tomatoes. Strew some chopped shallot and sweet pepper over the endive; mix together in equal proportions some oil and vinegar: season the mixture with salt and pepper, and pour it over the salad. Serve at once.

String Bean Salad

The string beans are to be boiled, cut up into diamond-shaped pieces and allowed to cool and drain well; mix them up with salt, pepper, oil, vinegar and a little ravigote sauce, turn the salad into a croustade made of paste, and serve cold.

Tongue Salad

Cut some cold boiled beef tongue into small thin strips, place them in a salad-bowl and add some chopped boiled potatoes and a small quantity of celery cut into pieces. Strew over the salad some finely-chopped parsley and baste it with a few tablespoonfuls of beef broth. Prepare a plain salad-dressing of oil and vinegar, seasoned with salt and pepper and pour it over the salad, which place in the refrigerator. When ready to serve, garnish the salad with heart-leaves of lettuce.

Vegetable Salad

Boil some beet-root, celery and onions. When cold cut them into thick slices. Mix together one saltspoonful of salt, one tablespoonful of made mustard, one dessertspoonful of tarragon vinegar, and half a dozen drops of chili vinegar, and pour it over the vegetables.

Waldorf Salad

Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise.

Watercress Salad

Select three bunches of fresh watercress, pare off the stalks, clean, dry in a cloth, place in a salad-bowl, seasoning with one-half pinch of salt, a little pepper, and two tablespoonfuls of vinegar; mix thoroughly, and serve. Watercress salad requires no oil.