Celery salt, ½ teaspoonful. Mix thoroughly with mayonnaise, and serve on lettuce leaves.
Diced protose, 2½ cups. Grated onion, 1 tablespoonful. Oil salad dressing. Salt, 1 teaspoonful. Crisp celery, 1¼. cups. Lettuce or celery leaves. Cut protose into half-inch dice, add a little salt, grated onion, and celery cut into the same size as protose. Set in ice-box, and just before serving pour over some of the oil salad dressing, and mix all together lightly. Serve on lettuce leaves or garnish with celery leaves.
Peas, canned or stewed, 4 cups drained. Grated onion, 2 tablespoonfuls. Lettuce leaves. Mayonnaise.
Let peas drain half an hour, then add the onion. Mix well. Set in a cold place, and when ready to serve pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves.
Chopped lettuce, 1 cup. Chopped celery, 1 cup. Mayonnaise, 1 tablespoonful. Lemons, juice of 2.
Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise and salt to taste.
Lettuce leaves. Mayonnaise dressing Eggs, hard-boiled, 8.
Cut crisp lettuce leaves into pointed strips, like the outer leaves of a water lily. Cut the whites of hard-boiled eggs also into strips, to make the petals.
Mash all but two or three of the yolks, mix them with the mayonnaise, and fill in the center of the white petals. Take the remaining yolks and put through a fine sieve, and scatter this, over the yellow center and white petals to resemble pollen of the flower.
Diced pineapple (canned), I cup. Chopped walnuts, 1½ cups. Diced oranges, 1 cup. Diced dates, 1 cup.
Mix all together, and add golden salad dressing one hour before serving.
Apple, 1 small.
Lettuce, ½ cup.
Onion juice, 1 teaspoonful.
Oil of cloves, 7 drops.
Almonds, ½ cup.
Brazil nuts, ½ cup.
Sugar, 1 teaspoonful.
Lemon, juice of I.
Chop all the ingredients moderately fine, and mix well with plenty of mayonnaise dressing.
Oil, ½ cup.
Onion juice, 3 or 4 drops.
Hard-boiled eggs, 2.
Raw egg, 1.
Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain.
Mash very fine the hard-boiled yolks of the eggs, and add the raw yolk. When thoroughly mixed, add the oil, a few drops at a time. When thick and smooth, add the dry pulp of the tomato, a little at a time. Stir in the onion juice. Serve on sliced pro-tose or nuttolene.