Suggestions For Combinations For Salads

Fruits and vegetables may be cut in cubes, balls, shredded, or fancy shapes. They should be marinated with French dressing and allowed to stand for half an hour before placing on lettuce leaves or adding mayonnaise (if it is to be used). Containers for these may be made of orange or lemon rind, apples, peppers, tomatoes, peaches, pears, cabbage leaves, lettuce hearts, whole cabbage, beet shells, cucumbers, romaine leaves.

Vegetables Carrots, Peas Beets, Potato Beets, Peas.

Beets, Stuffed with Cabbage Tomatoes and Cucumbers (French dressing) Tomatoes and String Beans (French.

Dressing Tomatoes and Asparagus.

Artichoke Bottoms, Grapefruit and.

Pimento (Macedone Salad) Turnips, Carrots, Potatoes, Peas and Beans Fruits.

Apple, Water Cress Peach Halves Filled with Mayonnaise and Nuts Peach Halves Stuck with Almonds covered with Mayonnaise Fresh Apricots, Almonds, or Pine Nuts Pineapple, White Cherries, Orange, Grapefruit Apple, Celery and Dates Apple, Celery, Nut Meats Bananas and Peanuts or Nuts Apples, Grapes and Walnuts Pineapple and Cream Cheese Pineapple, Tomatoes and Cream Cheese Grapefruit, Oranges, White Grapes Canned Cherries and Nuts Apples, Cream Cheese, Pimento.

Beet And Celery Salad

Boiled Beets Celery Lettuce Mayonnaise.

Scoop out inside of beets; cut celery into small bits and mix with mayonnaise. Fill beets with mixture and set them in ice until very cold. Serve on crisp lettuce leaves.

Tomato Aspic Salad

1 Can Tomatoes 1/2 Box Gelatine 1/2 Teaspoon Onion Juice.

1 Teaspoon Sugar.

Bay Leaf, Parsley, Salt, White Pepper Mayonnaise.

Drain liquor from tomatoes, soak gelatine one-half hour in cup of cold water. Put tomato liquor into a sauce pan with the bay leaf, onion juice and sprig of parsley, seasoning with the salt and pepper. Bring to a boil; simmer twenty minutes. Stir in the gelatine, add the sugar. As soon as dissolved strain through a flannel jelly bag. Pour into wet melon or border mold; set in a cold place to form. When stiff turn out on platter, garnish with lettuce leaves and pour mayonnaise over it.

Fruit Salad

1/2 Cup Chopped Walnuts.

2 Apples, Sliced Thin 1/2 Cup Chopped Celery.

Mix with lettuce leaves and serve with cooked salad dressing.

Egg Salad

6 Eggs.

1 Doz. Potatoes.

Onion.

Cooked Salad Dressing.

Boil eggs until very mealy. Boil potatoes, cut in dice and add few slices of onion. Put in layers alternately, and pour over the dressing.

Sardine Salad

1 Head Lettuce.

1 Can Sardines.

Celery Stalks, Small Pickles, Stuffed Olives, Mayonnaise, Paprika.

Break fish in pieces with silver fork. Add mayonnaise to the other ingredients and toss the whole lightly together with a fork. Serve in tomato cups or on lettuce leaves with mayonnaise and olives.