Egg Salad No. 3

Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with French Dressing; add one teaspoon chopped chives; shape into balls, and arrange on bed of lettuce. Garnish with white egg rings.

Endive Salad

Marinate leaves of endive with French Dressing. Chill one hour, and serve crisp. Sprinkle with chopped chives.

Escarole Salad

Prepare the same as Endive Salad, and sprinkle with finely chopped green peppers.

Lettuce Salad No. 1

Separate the leaves from two heavy heads of lettuce. Wash, drain, chill; marinate with French Dressing. Chill; replace in former shape, making one head out of the two, having all green leaves on the outside.

Lettuce Salad No. 2

Remove leaves from lettuce. Wash, drain and dry. Place leaves together, roll, and cut in narrow ribbons. Marinate with French Dressing. Arrange in nests, with a tablespoon of Mayonnaise in each nest.

Lobster Salad No. 1

Marinate four cups lobster in French Dressing, Chill, drain, mix with one cup Mayonnaise Dressing, and arrange on white lettuce leaves. Garnish with Mayonnaise and pounded lobster coral.

Lobster Salad No. 2

Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with French Dressing. Drain; add Mayonnaise; serve on lettuce; garnish with chopped olives and sprinkle with finely chopped chives.

Lobster Salad No. 3

Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with Mayonnaise Dressing. Chill; arrange on lettuce leaves; garnish with alternate slices of tomatoes and cucumbers; and Mayonnaise Dressing put through the pastry bag and tube.

Macedoine Salad

One cup each of string beans, green peas, carrots and celery. Sprinkle with salt and cayenne, and marinate with French Dressing. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower which has been separated and marinated.

Any combination of cold cooked vegetables may be prepared in the same way.

Onion Salad

Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French Dressing. Serve ice cold on cress.

Potato Salad No. 1

Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French Dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise.

Potato Salad No. 2

Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley.