Radish Salad

Take round red and white radishes, thoroughly clean them, then cut in halves, arrange the halves alternately, skin side up, on a bed of shredded lettuce, sprinkle with French dressing and garnish with stuffed olives.

Sardine Salad

Hard boiled eggs and boiled onions in slices, sardines in fillets, dished up in alternate layers, sprinkled with French dressing containing chopped parsley, chives and chervil.

Salmon Salad

Equal quantities of cooked beet and raw celery minced, then mixed together; boiled salmon in flakes added; season with salt and pepper to taste, then moisten with one part of vinegar to three parts of olive oil; serve on a bed of shredded lettuce and garnish with eggs.

Salsify Salad

Cold boiled salsify, mixed with French dressing, in centre of dish, garnished with small balls of steamed potatoes moistened with cream dressing.

Scotch Salad

Two parts of diced celery to one part of flakes of cooked salmon; season with oil, salt and vinegar; serve on lettuce, mask with mayonnaise, garnish with sliced egg and stuffed olives.

Shrimp Salad

Shrimps marinaded in oil and vinegar, drained, mixed with shredded celery in inch lengths, dressed with mayonnaise, garnished with stoned olives, capers, hard boiled eggs and coiled shrimps.

Spanish Salad

Peeled tomatoes sliced and arranged on dish with pickled small white onions, mayonnaise in centre... (2) Shredded endive garnished with quartered peeled tomatoes and quartered eggs, yolk removed and its place filled with shrimp paste. The endive to be sprinkled with minced sweet peppers and shallots, oil, salt, pepper and vinegar.

Southern Salad

Take tender okras, trim the ends, boil till tender, drain, let become very cold. Dip some sweet peppers in hot fat and take off the skins, then finely shred them like matches, mix them with the okras and serve with mayonnaise... (2) Boil till done some green peppers, let them become very cold, then shred them like matches and serve with French dressing.

Swedish Salad

Cut into dice an equal quantity of cold meat, boiled potatoes, green apples, pickled herring and salted anchovies, mix into it some chopped gherkins, capers and hard boiled eggs, mix all; serve on lettuce with French dressing and garnish with stoned olives.

Sweetbread Salad

Slices of cooked sweetbread dipped in flour, fried with butter, then cooled and trimmed; shredded lettuce in centre of dish with salad cream dressing; sweetbreads masked with mayonnaise, arranged around the lettuce; garnish with slices of radishes and beetroot.

Tartare Salad

Shredded lettuce, pickled cucumbers, pickled onions and pickled herring; slice the cucumbers and cut the herring in dice, mix together, season with a little oil and vinegar, and finish with Tartare sauce; serve on lettuce.

Tomato Salad

Sliced peeled tomatoes marinaded in French dressing, drained, sprinkled with salt and pepper... (2) Sliced peeled tomatoes sprinkled with Parmesan cheese moistened with Rhine wine and olive oil.

Veal Salad

Equal quantiti.ss of cooked veal and boiled potatoes cut in dice with some white celery; seasoned with salt, pepper and cream salad dressing; served on lettuce, garnished with eggs.

Watercress Salad

Crisp, cleaned and picked watercress, seasoned with salt, pepper and vinegar.

Combination Salads

Slices of cold boiled potatoes, Brussels sprouts boiled and cooled, flowerets of boiled cauliflower, and shredded celery, arranged neatly in salad bowl with French dressing... (2) Shred lettuce, endive, sliced tomatoes, spring onions and radishes, tossed lightly together with French dressing... (3) Slices of potatoes even in size, slices of truffles and minced shallots, dressed with oil and caper vinegar... (4) Yolks of eggs rubbed through a sieve, chopped egg whites, gherkins, chervil and soy, mixed with a little dressing composed of French mustard, essence of anchovies, pepper and white wine vinegar, garnished with sliced potatoes, beetroot and celery.