This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
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.
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.
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.
Cut cold left-over mock fish into dice. Heap on lettuce leaves; put over mayonnaise or cream dressing, and serve at once.
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.
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.
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.