Salads consisting of mixed nuts or mixed boiled vegetables are not wholesome for delicate people.

Lettuce Salad

Lettuce should be kept in a cool, dry place and not left in water longer than 15 minutes. It may be served alone as a salad mixed with French dressing or served in combination with fruits, starchy foods or other vegetables, and eaten in addition to meats and fish or cheese. Watercress salad can be prepared and served in the same way as lettuce salad.

Meat Salad

Use any kind of cold left-over meat, cut into small pieces or chopped fine, mixed with dressing and garnished with green leaves.

Fish Salad

Cut some left-over fish in small pieces, mix with dressing and garnish with leaves.

Cucumber Salad

Peel and slice the cucumbers thin and pour French or mayonnaise dressing over them. They may be combined with lettuce, tomatoes, chopped parsley or onions.

Tomato Salad

Prepare and mix like cucumber salad. Serve with French or mayonnaise dressing.

Boiled Vegetable Salad

Use left-over asparagus, string beans, cow beans, lima beans, green peas or cauliflower. Pour over them French dressing half an hour before serving, adding lettuce and mayonnaise dressing when ready to serve.

Spinach Salad

Take some fresh leaves of raw spinach or use cold boiled spinach, and mix with French dressing.

Cheese Salad

Chop up some tart apples, arrange lettuce in a salad bowl, pour in the apples, and sprinkle over it grated Swiss cheese.

Nut Salad

Chop or grind in a nut grinder some almonds or walnuts. Arrange lettuce and chopped apples in a salad bowl, sprinkle the nuts over it, and serve with celery and raisins. The French dressing may be omitted.

Egg Salad

Arrange lettuce in a salad bowl. Cut up hard boiled eggs, pour over them French or mayonnaise dressing. Caper or olives may be added.

Anchovy Butter

Soak the fish for 20 minutes or longer, wash, clean, and chop fine. Add several finely chopped yolks of hard boiled eggs, and parsley, if desired. Cream some sweet butter and mix with the chopped fish and eggs. Spread on stale slices of bread. Serve with lettuce or celery, and hard boiled eggs. Apples and tomatoes combine well with all kinds of fish.

The anchovy butter may be mixed with mayonnaise dressing and served in egg shells cut in halves.

Empire Salad

Ingredients: One large well soaked salt herring, two raw apples, two cold boiled potatoes, one cup of cold boiled chopped veal or beef, six hard boiled eggs, three boiled beets, three stalks of celery or one boiled celery root, onions, parsley, and two tablespoonsful of mustard. Chop fine each of the ingredients separately. Set apart three tablespoonsful of chopped whites of eggs, yolks of eggs, beets and parsley. Mix all the other ingredients well and add about one cup of mayonnaise dressing. Put the salad on a platter or into a large glass dish; garnish with lettuce and olives and make designs of green, red, white, and yellow with left-over ingredients. Let the salad stand in a cold place for several hours before serving. If it stands too long, the taste of the herring becomes too strong.