APPLE AND CRESS SALAD
Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing.
APRICOT SALAD
Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice.
ASPARAGUS AND SALMON SALAD
Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise.
BEAN SALAD
Lima beans boiled, drained, and cooled, chopped onion and minced parsley. Mayonnaise.
BORDEAUX SALAD
Celery and olives, coarsely cut. Mayonnaise.
BANANA SALAD
Chill the fruit, peel, slice thin, pour over French dressing made with lemon-juice, and serve at once on lettuce leaves.
BANANA AND CHERRY SALAD
Prepare as above, mixing the bananas with a few maraschino cherries, cut into quarters.
BANANA AND PIMENTO SALAD
Prepare as above, using shredded scarlet pimentos instead of the cherries.
BANANA AND CELERY SALAD
Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add mayonnaise, fill the banana skins, chill, and serve on lettuce leaves.
BIRD'S-NEST SALAD
Take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped balls. Make a mound of the shredded whites and lay the egg-balls upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve mayonnaise dressing in a dish apart.
CELERY SALAD
Crisp, tender celery cut fine, mixed with a little chopped onion and mayonnaise. Serve on lettuce.
CAULIFLOWER SALAD
Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with mayonnaise, and serve on lettuce leaves.
BOHEMIAN SALAD
Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with mayonnaise.
CRAB SALAD
Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with mayonnaise, and serve on lettuce leaves.
CRESS SALAD
Watercress and nasturtium leaves. French dressing. Garnish with nasturtium blossoms.
CALF'S-BRAIN SALAD
Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for Crab Salad.
CUCUMBER SALAD
Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing.
CUCUMBER AND RADISH SALAD
Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.
COTTAGE CHEESE SALAD
Make soft cottage cheese into balls the size of a bird's egg. Arrange carefully with cucumber dice and a little chopped onion. French dressing.
CREAM CHEESE SALAD
Prepare cheese as above, coloring the balls with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over French dressing.