Chicken Salad

2 cups cold cooked chicken 2 cups celery cut fine

Salad dressing Lettuce

1 hard-cooked egg

Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery.

Coronado Salad

1 can tuna fish

2 cups shredded cabbage 1 green pepper cooked and shredded

Cooked Dressing (see No.

334) 2 tablespoons tomato ketchup

Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento.

Meat And Potato Salad

1 1/2 cups cooked meat cut fine 1 1/2 cups cooked potato cut fine

1/2 cup celery cut fine 1/2 teaspoon salt 2 tablespoons finely chopped pickle

Salad dressing

Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery.

Salmon Salad

1 can salmon

1 cup cooked potato cubes

1 cup shredded lettuce

2 finely chopped pickles Cooked Dressing (see No. 334) Lettuce

Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley.

Shrimp Salad

1 pint cooked shrimps 1 cup chopped white cabbage

2 tablespoons capers 3/4 cup salad dressing 1 head lettuce

Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used.

Tuna Fish Salad

1 can tuna fish

2 cups cooked potato cubes

1/2 cup cooked beet Salad dressing

Lettuce

Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).

Baked Bean Salad

2 cups cold baked beans 1 cup cooked potato cubes 1/2 cup chopped cooked beet

1 cup Cooked Dressing (see

No. 334)

2 tablespoons tomato ketchup 2 tablespoons chopped pickle

Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.

Bermuda Onion Salad

6 Bermuda onions 2 quarts boiling water 1 dozen pepper corns 4 cloves

1/2 teaspoon salt

1/2 bay leaf

Small piece lemon peel

Lettuce

French Dressing (see No. 338)

Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing. Garnish with red radishes.