Bohemian Salad

Wash and dry well some lettuces, cut them into shreds and put them in a salad-bowl with some slices of beet-root on the top. Beat the yolks of two raw eggs with a small quantity of chopped onion, salt and mustard; when well-beaten, add three tablespoonfuls of oil and one tablespoonful of vinegar, a little at a time, beating well. Pour this dressing over the lettuce, and serve at once.

Brunswick Salad

Peel and cut a fresh celeryroot into fine shreds and soak it in water for a quarter of an hour. Peel and boil four truffles for three minutes in a little Madeira wine. Rub the inside of a basin with a clove of garlic, put in it the yolks of four or five hard-boiled eggs and mash them to a smooth paste with a spoon; then add one teaspoonful of mustard, one teacupful of oil and a small quantity of vinegar. Drain the celery roots and truffles and mix them with the eggs. Season the salad, turn it into a salad-bowl, sprinkle over a small quantity of chopped tarragon and cloves, and serve.

Celery Salad

Pare off the green stalks from two or three heads of celery, trim the roots and cut them into short shreds; wash them thoroughly in cold water, lift them out with the hands, and drain in a cloth. When well drained place the celery in a salad-bowl and season with one pinch of salt, one-half pinch of pepper, and one or two salad teaspoonfuls each of oil and vinegar. Mix well, and serve.

Celery Salad With Mayonnaise Dressing

Prepare the celery as for salad, and when it is in the salad-bowl, season with one-half pinch of pepper, one-half pinch of salt, and three tablespoonfuls of Mayonnaise dressing. Stir well just prior to serving.

Chicory Salad

Pare off the green leaves from two heads of white endive and cut away the roots; wash thoroughly, drain well on a napkin, place them in a salad-bowl, season with salt and pepper diluted with two tablespoonfuls of vinegar and add a tablespoonful and a half of sweet oil. Mix thoroughly together, and serve.

Chicken Salad

Cut the flesh of a cold roasted fowl into pieces; take one or two lettuces, trim off the outside leaves, wash the remainder thoroughly and dry on a cloth. Then cut them up or pull them to pieces with the fingers and put them in a salad-bowl with the pieces of fowl. Skin and bone three anchovies, cut them into thin strips and lay them over the pieces of fowl. Beat an egg and mix it with one heaped teaspoonful of dry mustard, and a sufficient quantity of salad oil and vinegar. Season the dressing to taste with salt and pepper and sugar. Pour it over the contents of the salad-bowl. The salad should be served immediately after the dressing is poured over it.

Chiffonade Salad

This salad consists of all the salads in season. For example, lettuce, romaine, chicory, escarol, tomato, beets and celery cut in long slices.

The dressing for this salad is made as follows: Take one hard-boiled egg and mash it as fine as possible with a fork; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar. Add this to the salad, mix it well together, and serve.