Canteloupe Salad

Cut a chilled canteloupe in half and remove the seeds. Then, using a small round potato scoop, scoop out little balls of melon. Mix with French dressing and serve thoroughly chilled on lettuce leaves.

Beet And Shredded Cabbage Mayonnaise

Cook new beets until tender. Skin and when cold cut in even small cubes and mix with French dressing. Put on ice and chill thoroughly.

Shred crisp new cabbage very fine and mix with mayonnaise dressing; form in a nest and shape around the edge of a platter. Then pour the beet cubes in the center.

Decorate the mound of beets with a spoonful of mayonnaise and serve very cold.

Raw cabbage is much more easily digested than when cooked.

Romaine And Stuffed Celery

Wash and dry stalks of celery (the largest ones are good for this salad). Fill each stalk with a mixture of roquefort and cottage cheese - about one-third roquefort and two-thirds cottage cheese, well mashed and mixed together. If too thick a paste, thin with a little olive oil.

Then cut the stuffed stalks in half-inch pieces and serve on romaine leaves with French dressing.

Mixed Vegetable Salad

For this salad any vegetables can be used and it is an excellent way to use up bits of cold boiled vegetables - left-overs that are too small to make a dish in themselves. Cold string beans, brussels sprouts, peas, lima beans, beets, potatoes and uncooked cabbage - any or all of these.

Mix them together (the larger vegetables such as potatoes and beets should be cubed and the cabbage should be shredded) with a little French dressing to moisten it well. Place in a deep bowl which has been rubbed with a garlic clove, or onion; cover the top with mayonnaise; and decorate with lettuce or watercress and a few peas or sweet red or green peppers.

Green Vegetable Salad

For this salad any or all of the following vegetables may be used: cucumbers; tomatoes, sliced; sweet or new spring onions; green peppers; radishes.

Choose a large lettuce leaf and place it in the center of the platter; fill full with mayonnaise dressing. Group the other vegetables - each one separate from the other - around the dressing. Slice the cucumbers; quarter the tomatoes; leave a little green on the radishes and onions. Pour a little French dressing over them all.

When salad is arranged in this way, those who choose to do so can omit the onions.