There are in existence several treatises on salads, and as a matter of fact it may be stated that of late there has been a constant demand "for something new" in this line.

Appended is given a score of elaborate specimens, the majority of which are entirely new, and published for the first time.

Salade A L'egyptienne - Egyptian Salad

Take some cold boiled corn on the cob, split the grain length-wise and, with the back of a table knife, press out the interior; mix this with an equal quantity of cold boiled rice, add a little chopped sweet red pepper, mix with mayonnaise dressing. Serve on lettuce leaves, decorating with chopped eggs and boneless anchovies.

Salade A La Louisianne - Louisiana Salad

Small ripe tomatoes peeled and quartered, cooked okra, sliced potatoes; seasoned with French dressing; some chopped green peppers and a chopped egg.

Salade Ecossaise - Scotch Salad

Cut in very fine slices one part each of raw smoked salmon, cooked potatoes and truffles, add the same amount of crisp lettuce leaves, season with French dressing and a dash of Worcestershire sauce. Sprinkle over some chopped hard-boiled eggs.

Salade A La Mexicaine - Mexican Salad

Shred (not too fine) equal parts of celery, ham, chicken, potatoes and sweet peppers, dress with mayonnaise sauce and season highly.

Put a few crisp leaves of lettuce in some shells, lay some of the salad on top and garnish with raw tomatoes and chopped hard-boiled eggs.

Salade A La Miliken - Miliken Salad

Cut into very small dice 8 red sweet peppers and 8 peeled truffles, add to this double the amount of cold boiled rice, season with pepper and salt, and a dash of tarragon vinegar, and dress with mayonnaise sauce. Serve on leaves of lettuce.

Salade A La Oxford - Oxford Salad

Cut in shreds, one part each of truffles, cooked breast of chicken, the white of hard-boiled eggs, celery and gherkins; rub the yolk of the eggs through a fine sieve, add some English mustard and dilute with oil and vinegar; dress the salad and serve on lettuce leaves; garnish with sliced tomatoes.

Salade A La Russe - Russian Salad

Russian salad, which may be served either in jelly or in a salad bowl, is really nothing more nor less than an elaborate vegetable salad to which different sorts of meats and fish are added.

Cut in small dice equal parts of cooked carrots, turnips, beets, potatoes, string beans and asparagus tips (if in season); add some green peas and gherkins, boneless anchovies and some breast of chicken, turkey or partridge (all of these ingredients cut as small as the vegetables). Season with salt, red pepper, oil and vinegar. If served in a salad bowl, decorate with beets, capers, gherkins, boneless anchovies, hard-boiled eggs and caviar.

Instead of oil and vinegar the salad may be dressed with mayonnaise sauce, If served in jelly the salad may be dished up in mould which is especially made for Russian salad.

Coat the mould with clear aspic jelly, decorate with the vegetables and set aside in a cool place; season the salad with salt, pepper and mayonnaise dressing, and add some partly melted jelly; put the salad into the jelly-coated mould and place in the ice box for 3 hours; when set, turn the salad into a dish.

Note. - For American plan or table d'hote, the salad may also be served on crisp lettuce leaves. tomates aux crevettes a la ravigote - tomatoes with Shrimps, Ravigote Sauce.

Plunge some large ripe tomatoes into a basin of boiling water (long enough to remove the skin), let get cold; then in each make an incision 1 inch in diameter where the stem was attached, and with a round vegetable scoop hollow out and squeeze lightly to free from all seeds; season with salt, and lay on a towel or sieve with the aperture downward.

Five minutes before serving, fill the tomatoes with shrimp salad seasoned with ravigote sauce, and serve on a napkin.