Mix finely minced capers and cucumber pickles with mayonnaise and add a suspicion of mustard and grated horseradish. Select small white cup shaped lettuce leaves and put a teaspoonful of the dressing on each leaf. This is nice to serve with hot fried scallops, one leaf on each plate.

GRAPEFRUIT AND PINEAPPLE SALAD.

Begin at the stem end of grapefruit and cut the peel nearly half way in six deep points. Curl the points back towards the outside of the fruit. Scoop out the meat, remove all seeds and white skin and mix with equal amount of shredded pineapple. Color the inside of the grapefruit case a cherry red with a tablet, dissolved in water, that comes with gelatine. In the bottom of case put a folded lettuce leaf—otherwise it would be too large—and fill with the fruit mixture.

Top with a spoonful of mayonnaise and a few maraschino cherries. Serve on lettuce. This is attractive.

TOMATO LILY.

Select large firm tomatoes of uniform size, with a sharp small knife carefully slice the thin outer skin, separate from the meat, into six petal shaped sections and curl them back from the tomato. Then slice or split the meat of the tomato into two rows of petals, making three rows in all. Bend or curl the petals carefully back away from the center or round ball of seeds. In the center of tomato or seed ball make a hole and fill with mayonnaise with a drop of Green Mayonnaise on top. Place on lettuce leaf. This is a little trouble, but is a dainty, pretty way to serve tomatoes. It is very necessary to have fresh firm tomatoes and a knife with a small sharp blade.

GRAPEFRUIT JELLY.

Dissolve one package of gelatine in one cup of warm water, add three cups of strained grapefruit juice and one tablespoonful of sugar. Let come to a boil, remove from fire and put into a square porcelain mould.

Dissolve one package of gelatine in one cup of boiling water, add three cups of claret with one tablespoonful of sugar. Mould in a square porcelain mould. Put a square of grapefruit jelly on top of a square of claret jelly and a few red salad cherries stuffed with nuts on top. Serve with Nut Dressing on large lettuce leaves.

GOLDEN-ROD SALAD.

Tear lettuce leaves into uneven sprays, stripping the stems about two inches. Dip in French dressing, gently shake and put on pretty salad plates, one spray on each plate. First cover the sprays with ground pecans or peanuts and then with grated egg yolks. By the side of the salad put a ring of the whites of the eggs with a spoonful of deep Yellow Mayonnaise in them. Serve browned almonds with this. To brown almonds: blanch them and brown in smoking hot olive oil and butter. Drain and sprinkle lightly with salt.

SALMON SALAD.

Flake salmon, mix with English walnuts, blanched, chopped celery and mayonnaise, mixed with a little chopped chow chow. Serve in lengthwise halves of large green peppers on lettuce.

SAPODILLO SALAD.

Cut fruit in half, remove seed, dress with Lemon Dressing and eat with a spoon. Serve on lettuce leaves.

CABBAGE PALMETTO SALAD.

Get the tender, white buds from tops of cabbage palmettoes, cut in inch pieces and soak in ice water one hour. Drain, sprinkle with cayenne and mix with equal quantity of diced celery. Serve with Cooked Dressing and a few pearl onions.

PORCUPINE SALAD.

Peel six long firm ripe pears, cut lengthwise in halves and core. Cover with water, add one tablespoonful of sugar and one of lemon juice; simmer until tender but still firm. When ice cold, stick the outer side of each piece full of almond bristles, made by splitting blanched almonds and cutting lengthwise into narrow pieces. In the large end of each half of pear put two tiny round eyes cut from maraschino cherries and in the small end stick a small curved piece of conserved citron for the tail. Serve on lettuce leaf, one to each person. On side of plate put a spoonful of mayonnaise with two pistachio nuts in it. Canned pears may also be used for this salad.

BIRD’S NEST SALAD.

Select large apples, peel and cut lengthwise into shoe strings, or small as can be cut not to break, letting the pieces fall into a pan of lemon water. On a white lettuce leaf make a nest or pen of apple shreds and fill with white cherries stuffed with nuts. Dress with a spoonful of Red Mayonnaise on top. The apples should stay in lemon water about five minutes and then put on a cloth to drain before using.

BANANA SALAD.

Peel bananas and slice in round thin slices; squeeze a little lemon juice over them and mix with equal quantity of blanched English walnuts. Serve on white lettuce leaves with mayonnaise.

SARDINES IN LEMON JELLY.

Put one small sardine in the bottom of each individual mould or cup and fill half full of lemon jelly. Just before it hardens put a slice of firm cold tomato on each and put by the ice. When firm turn out of moulds on lettuce leaves, tomato slice down; the sardine moulded in the bottom will become the top of the salad. Put a ring of boned and flaked sardines around salad and serve with mayonnaise.