Yellow

To make a yellow salad use the yellower heart leaves of lettuce. On them put diced orange pulp, dressed with French dressing and sprinkled with chopped walnut meats. Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard.

Green

On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound, concealed by the spinach, put a spoonful of chopped hard-boiled egg.

Green and White

Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.

White

Celery, potato, chicken—white meat only—white fish, blanched asparagus—any or two of these may be used for white salad. Dress with French dressing or with a white mayonnaise, to which the beaten white of egg has been added and which has been thinned with vinegar.

Red

Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats, mixed with mayonnaise. Place each tomato on a white leaf of lettuce.

Pink

Strain tomato juice and mix it with equal quantity of white stock—veal or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice.

Orange Salad

Make mayonnaise with much egg yolk in proportion to other ingredients, and thin with cider vinegar. Dice tender carrots and arrange on lettuce leaves, dressing with orange mayonnaise.

Tomato Aspic

In Tomato Aspic—Tomato jellies with sardines should be made in ample time to harden on ice. The aspic referred to is ordinary gelatin mixed with soup stock instead of plain water. Remove the skin from sardines, then split them open and take out the backbone and cut them into narrow strips.

Mix together in equal quantities some stiff mayonnaise sauce and cool, but liquid, aspic jelly then stir in some chopped capers and small pieces of tomato, in the proportion of a dessertspoon of each to half a pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.

Have at hand some small tomato molds which have been rather thickly lined with tomato aspic, fill them with the sardine mixture and leave on ice until the jellies can be unmolded; serve each on a small leaf of lettuce, and surround with a salad of water-cress and sliced tomatoes.

Suffrage Salad Dressing

Beat well; cook in double boiler. When cold and ready to serve, fold in ½ pint of whipped cream.

Cucumber Aspic

Four large cucumbers, one small onion, half a box of gelatine soaked in half a cup of cold water, salt and white pepper to taste. Peel the cucumbers, cut into thick slices and place, with the sliced onion, over the fire with a scant quart of water. Simmer for an hour, stir in the gelatine and, when this is dissolved, season the jelly, strain it and set aside to cool. It may be formed into small moulds and turned out on lettuce leaves, or used in a border-mould for garnishing a fish or tomato salad, or set to form in a salad bowl and taken out by the spoonful and served on lettuce leaves. French dressing is better with it than mayonnaise.

Boiled Mayonnaise Dressing

Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat well until thoroughly mixed. Add boiling water; cook until thick. Use level measures. If too thick use plain cream to thin.

French Dressing

Alabama Dressing

Make this carefully into a smooth and well blended mayonnaise. It will take fully ½ hour, but the success of the dressing depends upon the mayonnaise. Now stir in slowly ½ bottle chili sauce until well mixed with the mayonnaise. Then chop together very fine 1 bunch of chives, 3 hard boiled eggs, 2 pimentos, ½ green pepper; add paprika and salt to taste and mix well with the mayonnaise.

This will make about 1 quart of dressing. It should be kept in a cool place and covered when not in use. It will keep a long time.

Cooked Salad Dressing

Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.

This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.

Caviare Dressing