Aspic Jelly Salad

Serve small molds of Aspic Jelly on crisp lettuce leaves. Garnish with curled celery; marinate with French Dressing, and garnish with Mayonnaise Dressing.

Butter Bean Salad

2 cups cold butter beans French Dressing Cream Dressing.

2 hard-cooked eggs.

Parsley.

Few drops onion juice.

Cover beans with French Dressing and let stand one half hour. Drain, sprinkle with onion juice, mix with Cream Dressing. Arrange on serving dish and garnish with slices of hard-cooked eggs, cut lengthwise, and parsley.

Beet Salad

6 cooked beets.

French Dressing.

Parsley 4 hard-cooked eggs.

Cut beets in cubes; marinate with French Dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. Garnish base of mound with alternating rows of white and yolk of egg, and parsley.

Lima Bean Salad

Prepare, dress, and garnish the same as Butter Bean Salad.

Celery Salad

Wash, scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing. Cut the stalks in two-inch pieces and curl both ends. Mix the celery with Mayonnaise Dressing; let it stand in the ice chest one half hour. Garnish with Mayonnaise, curled celery, and celery leaves.

Cabbage Salad No. 1

Mix one cup and a half of cabbage and one cup and a half of celery; add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup Boiled Dressing. Chill and serve.

Cabbage Salad No. 2

Remove the center from a heavy white cabbage, leaving a shell. Shred center and mix with Cream Dressing or Mayonnaise. Chill, fill cabbage shell, arrange on a thick bed of parsley, and garnish top of shell with a border of.

Parsley.

Cauliflower Salad

Marinate one cup cold boiled cauliflower with a French.

Dressing. Drain, add boiled dressing. Chill. Serve on bed of water cress and sprinkle with grated Edam cheese.

Cherry Salad

Remove stones from two cups cherries. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup Mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

Cheese Salad No. 1

Mix two cream cheeses with one cup walnut meat. Moisten with cream; shape into balls. Chill. Marinate two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass French Dressing with this salad.

Cheese Salad No. 2

Mix two cream cheeses with one half cup chopped pimento. Season with salt and cayenne; moisten with cream. Line a shallow baking pan with parafnne paper; press cheese mixture in this pan to the depth of one inch; cover with parafnne paper, and put under pressure, on ice. When thoroughly chilled, cut in squares; arrange on lettuce leaves; garnish with strips of pimento, radiating from the center. Pass French Dressing with this salad.