RUSSIAN SALAD--II
Equal quant.i.ties of cooked potato dice, peas, carrots, lima beans, shredded celery, sliced tomatoes, chopped onion, cuc.u.mber dice and anchovies broken into small bits. French dressing, using more vinegar than usual.
GERMAN CAULIFLOWER SALAD
Use cold, cooked cauliflower separated into flowerets. Fry shredded bacon until crisp, drain, and mix with the cauliflower. Make a French dressing, using the bacon fat instead of oil, and cider vinegar instead of tarragon. Pour hot over the salad and set away to cool.
SPANISH SALAD
Cut into dice three slices of stale bread. Add an equal quant.i.ty of cold, cooked potatoes, three tomatoes, sliced, and one onion chopped fine. Rub the salad bowl with the cut side of a clove of garlic, put in the salad, and pour over plenty of French dressing.
ONION SALAD
Peel two or three onions, soak in water two hours, chop, put into a salad bowl, add a tablespoonful of minced parsley and pour over French dressing. The large, white Spanish onions are best for this salad. One large onion is usually enough.
RUSSIAN SALAD--III
Cut crisp, tender celery into small bits, add one fourth the quant.i.ty of Russian caviare and the same quant.i.ty of anchovies as caviare. Add half as much tomato pulp as celery and mix with mayonnaise. Serve in tomato sh.e.l.ls.
STRAWBERRY SALAD
Arrange tender, white lettuce leaves in cup shapes. Fill each cup with strawberries and put a tablespoonful of mayonnaise in each cup.
Mayonnaise for this salad should have the mustard and tarragon vinegar omitted.
BANANA AND PEANUT SALAD
Slice bananas lengthwise, cover with finely ground peanuts, and serve on lettuce leaves with mayonnaise.
EGG AND ASPARAGUS SALAD
Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a French dressing to which chopped pickles and capers have been added.
EGG AND CUc.u.mBER SALAD
Slice cuc.u.mbers and hard-boiled eggs. Alternate slices of each in a circle around a bed of watercress, and serve with French dressing.
TOMATO AND CHIVE SALAD
Peel and chill the tomatoes, and cut into halves. Sprinkle with finely chopped chives, and put a spoonful of mayonnaise on each half. Serve on lettuce.
GRAPEFRUIT AND CELERY SALAD
Mix grapefruit pulp with finely cut celery, using twice as much grapefruit as celery. Serve on lettuce leaves with mayonnaise.
CUc.u.mBER AND PIMOLA SALAD
Mix in equal parts, slicing both thin. Use French dressing and serve on lettuce.
EGG AND CELERY SALAD
Two heads of celery cut fine, two hard-boiled eggs, and half a cupful of English walnuts. Break the nuts into small pieces, slice the eggs and mix all together. Serve on lettuce with mayonnaise.
CABBAGE SALAD--II
Mix shredded, raw cabbage with mayonnaise, and sprinkle with celery seed.
CABBAGE SALAD--III
Cut off the small ends of green peppers, scoop out the seeds, and fill with cabbage salad prepared as above.
EGG-BALL SALAD
Separate the whites and yolks of hard-boiled eggs. Cut the whites into shreds with the scissors. Rub the yolks through a sieve and mix to a paste with mayonnaise, adding sardines, anchovies, salmon, or any preferred meat or fish which has been cooked and pounded fine. Shape the egg mixture into b.a.l.l.s the size of marbles. Spread lettuce leaves with mayonnaise, sprinkle it with the shredded whites of the eggs, and drop the b.a.l.l.s of yolk paste upon it.
STUFFED-EGG SALAD
Divide hard-boiled eggs in the middle, take out the yolks, cut a thin slice from the bottom of each to make them stand firm, and drop in a little mayonnaise. Mix the yolks to a paste with mayonnaise, using any preferred minced meat, fish, or vegetable for seasoning. Fill the sh.e.l.ls, spread with mayonnaise, and sprinkle with chopped parsley.
CELERY AND APPLE SALAD
Mix equal parts of finely cut celery and shredded sour apple. Serve on lettuce leaves with mayonnaise.
TOMATO AND CELERY SALAD
Peel large, ripe tomatoes and cut into cubes. Drain in a colander until dry. Mix with half as much finely cut celery, and serve on lettuce leaves, with mayonnaise.
SHRIMP AND NUT SALAD
Break the shrimps into thirds. Use one half or one third the quant.i.ty of pecan or English walnut meats. Serve on lettuce with mayonnaise.