All salad greens, such as lettuce, chicory, endive, romaine, or watercress, should be fresh, crisp, dry and cold. Wash leaves carefully and put on ice in lettuce dryer or in cloth.

Dressings wilt the leaves; they should be added just before serving.

Salads may be made in infinite variety. Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.

French Dressing

Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil, beating constantly. Serve very cold.

Mayonnaise I

1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold. Put egg yolk into shallow bowl; add seasoning, mix well; add oil slowly, almost drop by drop, beating until thick. Thin with vinegar; continue adding oil and vinegar until all is used.

Mayonnaise II

1 egg
juice of 1 lemon or 4 tablespoons vinegar
1/2 teaspoon salt
2 cups olive oil

Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.

Boiled Salad Dressing

1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until thick and smooth. Take from fire and add beaten egg whites. Cool and serve.

Russian Dressing

Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos chopped fine, and if desired a dash of grated cheese.

Chicken Salad

1 quart cold boiled chicken, cut into small cubes
1 pint finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives

Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika.

Fruit Salad

1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce

Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Alligator pears, cassaba melon or other fruit may be substituted for above.

Vegetable Salad

1 cup finely cut red cabbage
1 cup cold boiled red beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup finely cut celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.

Marquise Salad

3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil

Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.

Potato Salad

1 quart cold boiled potatoes
1 onion finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing

Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.

Lobster Salad

Cut cold boiled lobster into small pieces. Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.

Fish Salad

2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1/2 cup mayonnaise
1 cup finely cut celery
1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover with celery; put Mayonnaise on top. Sprinkle with chopped parsley.