Tomates A La Du Barry - Tomatoes, Du Barry Style

Choose 12 large ripe tomatoes, scald and peel them, cut a small slice off the top of each, scoop out with the vegetable spoon, season with salt and lay upside down on a wire sieve. When ready to serve, fill with cold cooked cauliflower, cover with mayonnaise sauce and serve on folded napkin.

Tomates A La Russe - Tomatoes, Russian Fashion

Peel some small round tomatoes (all of the same size), make an incision on the side of the stem of each and remove the inside with a vegetable scoop, season with salt and turn them upside down in a hair sieve, so as to free them from all humidity; fill the cavity with Russian salad (receipt given above), set in a cold place, and serve on a folded napkin.

Salade A La Nash - Vegetable Salad, Nash Style

Cooked potatoes, young carrots, truffles and cauliflower. The three first cut in slices, marinated with some dry white wine, well seasoned with salt and freshly ground white pepper or mignonette, and dressed with mayonnaise, with a dash of tarragon vinegar and a little chopped tarragon.

Salade A La Lorette - Lorette Salad

Cut into small squares equal parts of celery and fresh pineapples ; dress with mayonnaise, and serve on lettuce leaves.

Salade A La Brunswick - Brunswick Salad

Shredded celery and truffles dressed with mayonnaise, and served on artichoke bottoms.

Salade Demidoff - Demidoff Salad

One part each of sliced potatoes, truffles and cooked carrots, each of them seasoned and macerated in white wine. This salad may either be dressed with French dressing or mayonnaise sauce.

Salade Demideuil ou Romanoff - Demideuil or Romanoff Salad. Same as Demidoff Salad minus the carrots.

Salade Scandinavienne - Scandinavian Salad

Cut into shreds I inch long one part each of potatoes, beets, gherkins, hard-boiled eggs and pickled herrings; season with salt, pepper, vinegar and whipped cream; serve in a bowl garnished with lettuce leaves, or if for American plan, serve on lettuce leaves.

Note. - This salad may be served as a hors d'oeuvres.

Salade A La Caroline - Carolina Salad

Scald and peel some nice ripe tomatoes, make an incision on the side of the stem and scoop out the interior of the tomato.

Chop fine some green peppers, add to them some cold boiled rice; season with salt and pepper, and dress with mayonnaise sauce; fill up the tomatoes and set them in a cold place until ready to serve.

Salade De Petoncle Et Celeri - Scallop And Celery Salad

Cook the scallops in their own gravy and allow them to get cold; then cut them in halves, add the same amount of celery, cut of the same shape; season highly, and dress with mayonnaise sauce.

Salade A La Carola - Carola Salad

Sliced potatoes, artichokes and pickled lamb tongues seasoned very highly and dressed with vinaigrette sauce.

Salade A La Beaulieu - Beaulieu Salad

Slice some sour apples into pieces the size of a nickel, add the same amount of peeled walnuts and crisp celery; dress with mayonnaise sauce.

Salade A La Formosa - Formosa Salad

Same as described above, with the addition of sliced lean cooked ham and sweet red peppers.