Egg Salad

Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoonful of tarragon vinegar, one tablespoonful of onion juice and one tablespoonful of finely chopped parsley. When the eggs are done remove the shells, cut them into slices, and arrange them on a salad dish so that one overlaps the other; pour the dressing over while the eggs are still hot, stand away in a cold place for one or two hours, garnish with parsley, and serve.

Lettuce Salad

Choose the crisp centre leaves of the head lettuce. Wash them, if necessary, and dry thoroughly and carefully with a soft towel. Break or tear the leaves into convenient pieces with a silver fork. Cover with a French dressing, turn the whole upside down to mix it well, and serve immediately.

It is customary in this country to serve mayonnaise with lettuce salad, but after one has had a heavy dinner the simple French dressing is more refreshing.

The following may be made and served the same as lettuce salad: -

Endive Water-cress Nasturtium blossoms Sorrel Peppergrass Turnip tops Dandelions Corn-salad

Macedoine Salad

1 boiled beet

2 tablespoonfuls of cooked green peas 1 dozen boiled string beans 1/2 cup of boiled asparagus tops

1 boiled carrot 1 small onion 1 root of celery 1/2 pint of mayonnaise dressing:

Cut the beet, beans, carrot, and celery into small pieces; chop the onion very fine; mix all the vegetables carefully together, then add the mayonnaise, and serve immediately. If the vegetables are properly prepared, this makes a delicious salad.

The vegetables may be purchased in bottles, ready prepared, from the grocer.

Potato Salad

3 good-sized potatoes 1 teaspoonful of salt 1 saltspoonful of black pepper

9 tablespoonfuls of olive oil 3 tablespoonfuls of vinegar 1 good-sized onion 3 or 4 sprigs of parsley

Pare and boil the potatoes. While, they are boiling, prepare the dressing. Put the salt and pepper into a bowl, and add gradually the oil; stir until the salt is thoroughly dissolved; add gradually the vinegar, stirring all the while. Chop the onion very, very fine. When the potatoes are done, cut them into thin slices, mix them carefully with the onion, then add the dressing, and turn them upside down without breaking the potatoes. Dish, and stand away in a cold place for one or two hours. Sprinkle with the parsley chopped very fine. The dish may be garnished with parsley and pickled beets cut in fancy shapes.

Tomato Salad

6 tomatoes 1/2 cup of mayonnaise dressing

The crisp part of one head of lettuce

Peel the tomatoes without scalding, and put them on ice until they are very, very cold. Make the mayonnaise, and stand it on the ice until wanted. The lettuce may also be washed and dried. When ready to serve, cut the tomatoes in halves. Make twelve little nests with two or three salad leaves each, arrange uniformly on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato, and serve immediately.

Apple Salad

6 apples

4 tablespoonfuls of powdered sugar 1/4 teaspoonful of cinnamon

1 gill of sherry Pare, core, and cut the apples into very thin slices. Put a layer of these slices in the bottom of a glass dish, sprinkle them with the sugar, and a little cinnamon, then another layer of apples, and so continue until all is used. Pour the wine over, and stand away in a cold place for one hour, and it is ready to use.

Apricot Salad

Pare, cut the apricots in halves, and remove the stones. Arrange the halves neatly in a bowl, with the stone sides up; then pour over them Fruit Salad Dressing, No. 2, stand in a cold place one hour, and serve.

Banana Salad

Peel and cut six bananas into thin slices, then pour over them Fruit Salad Dressing, No. 2, stand in a cold place one hour, and serve.

Orange Salad

Peel, cut six oranges into slices and remove the seeds, pour over them Fruit Salad Dressing, No. 2, stand away one or two hours, and serve.

Mandarins may be used in the same manner.

Peach Salad

Made precisely the same as Apricot Salad.