Compound salads will be found described under their particular headings, such as Anchovy, Artichoke, Asparagus, Cress, etc. Other recipes are dealt with in the following list.

The simplest form of salad would be made by wiping perfectly dry a few leaves of lettuce, cutting them into broad shreds, and then dressing them as follows :

Place the lettuce in a deep salad bowl fitted with a pair of servers, one partaking of the character of a spoon, and the other that of a fork. Supposing the bowl to be about two-thirds full of the lettuce, and having ascertained that it is carefully dried, pour into the spoon four charges of the best lucca oil, and stir this freely into the leaves, stirring vigorously with both servers. Then dust in enough salt to season nicely; pour into the spoon about one teaspoonful of tarragon vinegar, fill the spoon up with the best malt vinegar, and stir this in briskly. The salad is then ready to be served.

Anchovy Salad

Fillet some anchovies and shred them lengthwise. Arrange them tastefully upon a small plate and garnish with groups of chopped hard eggs, chopped parsley and onions, ornamented with whole capers. Pour salad oil or oil and vinegar over the whole, and serve.

Asparagus Salad, German Style

Take sufficient cold boiled asparagus points and place in a basin with one-third of their quantity of crayfish tails. Season with salt and pepper. Pass through a sieve the yolks of half a dozen hard-boiled eggs and beat up with a little oil, vinegar and salt to the consistency of cream. Pour this over the asparagus mixture and serve in a salad bowl. Almost any cold shellfish may be used in place of the crayfish if desired.

Bacon Salad

Cut some slices of fat bacon into small squares, put them into a fryingpan and fry them until lightly browned. Remove the pan from the fire and mix in one-third vinegar to two-thirds bacon oil. Prepare a salad by chopping up whatever green meats happen to be at hand, season it and pour the bacon sauce over it; if the pieces of bacon are not wanted strain the sauce through a strainer. Beaten eggs may be added to the bacon fat if desired. They should be stirred into it while over the fire till the dressing is thick, then allow the mixture to become cool before pouring it over the salad.

Beef Salad

Take some lean cold boiled beef (the rump is preferable), remove all the fat and cut into pieces an inch and a half in length as thinly as possible. Put the pieces in a bowl, season with salt and pepper and two cooked and sliced potatoes, a little parsley, two tablespoonfuls of vinegar and some sweet oil. Compound well and arrange in a salad bowl, garnish with some pickles or beets, and serve.

Beet-Root Salad

This may be made with slices of cold beet-root arranged on a dish with ordinary salad dressing poured over them; or the slices of beet-root may be alternated with siles of hard-boiled eggs. Over this latter mixture, pour a dressing consisting of oil and vinegar seasoned with pepper and salt and garnish with a few pickled mushrooms, small onions and horseradish.