Mock Chicken Salad

Cut cold left-over mock turkey or chicken into cubes; mix with this half the quantity of crisp celery cut into dice of the same size; season with salt and pepper; put over the juice of half a lemon; mix carefully with mayonnaise dressing, and serve on a bed of lettuce leaves. Garnish the dish with olives, hard-boiled eggs cut into quarters, and capers. Sprinkle with toasted pine nuts, if you have them.

Chiffonade Salad

This salad is made of various, vegetables. Mix a few leaves of lettuce, tender leaves of dandelion and chicory; cut crisp celery into inch lengths, then shred it; cut cold boiled beets into slices lengthwise and shred them; a few shreds of boiled cauliflower; mix, and put in a salad bowl that is nicely lined with lettuce. Sprinkle over the top a tablespoonful of finely chopped parsley, a tablespoonful of finely chopped chives. Pour over French dressing, mix and serve.

Combination Salad

This salad is made from a combination of almost all the vegetables at hand - lettuce; a slice or two of cucumber; young spring onions, cut very fine; crisp celery, shredded; pickled or boiled beets, cut into fancy shapes; a few pieces of carrots if you have them, and a slice of tomato. Mix and serve with French dressing. The best way to make combination salad is to buy a can of macedoine and then mix with it such vegetables as you happen to have on hand, seasoning it with either chives or Spanish onions.

Mock Fish Salad

Cut cold left-over mock fish into dice. Heap on lettuce leaves; put over mayonnaise or cream dressing, and serve at once.

Grape Fruit Salad

Peel large solid grape fruit, remove all the white skin, and, with a sharp knife, cut around each carpel, taking it out clean. Arrange these carpels on lettuce leaves. Rub the bottom of the bowl with a clove of garlic; put in six tablespoonfuls of olive oil, half a teaspoonful of salt, half a teaspoonful of paprika; mix thoroughly and add a bit of ice; add any juice that may have come from the grape fruit while you were cutting it and a teaspoonful of tarragon vinegar. Mix thoroughly; pour the dressing over the fruit, and serve. Sour oranges may be used in the same way.

Honolulu Salad

Mash a half pint of cottage cheese or one roll of Neufchatel, adding two tablespoonfuls of melted butter. Roll this mixture into balls the size of an English walnut. Cover a shallow plate with crisp lettuce leaves. Heap in the centre the cheese-balls; cover with two tart apples, pared and cut into very thin slices, a tablespoonful of pearl onions and one of chopped parsley. Pour over a French dressing and serve.

Japanese Salad

Wash and boil one cupful of rice. When dry and perfectly cold turn it into the centre of a shallow platter or bowl. Garnish the edge of the dish with crisp lettuce leaves; here and there among the leaves put a hard-boiled egg cut into quarters; put a heavy rope of finely chopped pickled or boiled beets around the edge of the rice; inside of this put a row of sliced stuffed olives. Pour over French dressing, mix and serve.