Since experience has taught us that the delicate machinery of the body requires oil to keep it running smoothly, salads as one of the most agreeable means of supplying this need, have been growing in favor.

In our recipes for salad dressings, we have endeavored to give sufficient variety in oils to suit all tastes and circumstances.

“Vinegar—acetic acid, is about ten times as strong as alcohol, and makes more trouble in the stomach than any other acid except oxalic.”—Dr. Rand.

“No acid should be taken into the mouth with starch as it will prevent the action of the saliva; but if starches have been properly masticated, and a proper amount of saliva mingled with them, lemon juice will not interfere with the digestion of starch in the stomach.”—Dr. Kress.

For the above reasons, we use no flour or cornstarch in dressings, use lemon juice as the acid, and exclude potato salad. Cold potatoes of themselves are difficult of digestion and combining them with an acid renders them still more so.

Secrets of Success

Use nuts as a garnish, or as an accompaniment to salads instead of mixed with them, as they become tough quickly after touching the dressing. Coarse chopped nuts may be sprinkled over the salad just as it goes to the table.

In beans, green or red French, Lima or California are best for salads since they do not cook to pieces easily.

The whites of hard boiled eggs are more digestible when ground fine, or pressed through a wire strainer. When desired for fancy shapes they may be poached separate from the yolks, p.199.

Vegetables for salads must be crisp, tender and dry. Gather lettuce early in the morning, put it into a closed pail or a paper sack and leave in the refrigerator for a few hours; or if it comes from the market slightly wilted, cover it at once with ice water until revived. Never allow the wind to blow upon lettuce. Crisp, by allowing it to stand in ice water after washing until just before serving, then drain and shake in a wire basket or in mosquito netting, cheese cloth or a netted bag.

Celery, parsley, spinach, endive and dandelion may be kept fresh the same as lettuce and crisped in ice water before serving.

Always cut celery, never chop it. Wipe it dry before cutting and if possible, roll in a dry towel a moment after cutting.

Unless cabbage is shaved thread-like it is better to be chopped.

In cooking carrots for salads, drain them when about half done and add boiling water to finish cooking.

The apple, grape fruit and tomato are the only fruits with which a French or Mayonnaise dressing is harmonious.

Dip ripe tomatoes quickly into perfectly boiling water, lift them out and drop into cold water, change the water two or three times if ice is not at hand, set them in a cold place, and peel just before serving.

Do not mix cut, colored fruits (like strawberries) with cream dressings. Lay the pieces between the layers and on top of the salad.

It is seldom suitable to serve fruit salads with lettuce; some glass dish with decorations of leaves, vines and flowers is prettiest.

As a rule, do not mix many kinds of fruit in one salad. One flavor often destroys another.

Many of the fruit salads are suitable for desserts.

Cut oranges in about the middle of the section or just each side of the membrane, leaving that out if convenient; then cut into pieces crosswise.

Cut grape fruit in halves, then around the inside next to the skin, and after removing the pulp, carefully separate it from the membrane.

When juicy fruits are to be used with any but fruit juice dressings, they should be drained. The juices may be used for nectars, other salad dressings or for pudding sauces.

Soak currants or pitted sour cherries in syrup made of one part sugar and two parts water, for an hour or longer, then drain.

For most salads, bananas are better cut into quarters lengthwise, then sliced across.

Pare, quarter and core choice, fine flavored apples, one at a time, cut the quarters into not too thin lengthwise slices, place three or four of the slices together and cut across into small wedge-shaped pieces. Never chop apples for salad. Both apples and bananas should be prepared just as short a time before the meal as possible and should be cut right into the dressing. After being coated with the dressing they will not turn dark.

Shred fresh pineapple according to directions, p.44. For nut and cream dressings cooked pineapple is preferable. After draining and drying canned sliced pineapple, lay two or three of the round slices together and cut into wedge-shaped pieces about ¼ inch across at the large end.

Keep orange, lemon, grape fruit or tangerine cups in cracked ice or ice water until just before serving, then drain and wipe dry.

The edges of the cups may be pointed or scalloped, and if cups are large the points may be cut deep, and then rolled down. Apple cups may be kept in the same way, or the cut surface may be coated with dressing.

We marinate or pickle some ingredients by mixing them with lemon juice, with or without salt, or with French dressing, a short time before serving. Drain if necessary, before adding the dressing.

A wooden spoon which is used for nothing else is best for stirring dressings while cooking. Dip in cold water and wipe it just before using and wash in cold water immediately after. Sour cream may be substituted for sweet cream in all dressings; a little less lemon juice is required.

One-third water may be used with lemon juice for dressings if too sour.

Use plenty of salt in dressings for people accustomed to mustard and pepper.

For uncooked dressings all the ingredients and utensils should be as nearly ice cold as possible.

The yolks of five eggs may be used in the place of three whole eggs in boiled dressings.

For salads with eggs, tomatoes or cabbage, a larger proportion of lemon juice and salt is required, and with tomatoes a little sugar is an improvement.

COOKED DRESSINGS

? Improved Mayonnaise Dressing

• 4 large eggs
• ? cup oil
• ? cup lemon juice
• 1 teaspn. salt

Beat all the ingredients in the inner cup of a double boiler just enough to blend well. Put into the outer boiler containing warm (not hot) water, set over fire, stir with a wooden spoon continuously, taking the inner boiler out occasionally and stirring well if there is danger of cooking too rapidly. When the dressing begins to thicken, remove at once from the fire and set in a dish of cold water which was all ready, stirring until partially cooled. Strain through a wire strainer.

The recipe for this dressing (with some unhygienic adjuncts) was given to me in the early days of my work by a lady to whom a famous chef had given it as a special favor; and to my mind its value is unequalled. It has not an excess of oil like the regular mayonnaise, is easily and quickly made and will keep well in a cool place, covered. I sometimes use ½ cup of oil and ¼ cup of lemon juice, and sometimes just the reverse, according to what I am using it over and the tastes of the people for whom I am preparing it. Three eggs will do very well if one needs to economize in eggs. ¼ cup of cream, whipped, may be added just before serving for Cream Improved Mayonnaise.

Butter Dressing

Use melted butter and less salt in improved mayonnaise dressing.

? Boiled Salad Dressing—Large quantity

• 8–10 eggs
• 1½ cup oil
• 1 cup lemon juice
• 2–3 teaspns. salt

Follow directions for improved mayonnaise dressing.

No Oil Dressing

• yolks of 2 eggs
• 1 level teaspn. salt
• 2 tablespns. lemon juice
• whites of 2 eggs

Beat yolks, add salt and lemon juice, cook over hot water, cool; add stiffly-beaten whites of eggs when ready to serve.

Sour Cream Dressing

Especially good plain on lettuce, and with flavorings for chopped cabbage.

• 1 egg
• ½ cup sour cream
• 2 tablespns. lemon juice
• 1 tablespn. water
• ½–¾ teaspn. salt

Beat egg slightly, add cream, cook the same as boiled custard, cool, add water, salt and lemon juice. When desired, water and lemon juice may be flavored according to directions p.28.

Sweet or Sour Milk Dressing

Substitute sweet or sour milk and 1 tablespn. of oil or butter for sour cream in preceding recipe. Omit water and use 2 eggs if desired very stiff.

? Cream Dressing—Sweet

For fruits especially, but suitable for lettuce, cabbage, beets, celery or carrots.

• 1 cup heavy cream
• or ? cup light cream
• 3 tablespns. sugar
• 3 large eggs
• 3 tablespns. lemon juice

Beat cream, sugar and eggs in inner cup of double boiler; cook as for custard, set dish in cold water; add the lemon juice gradually, stirring, then a trifle of salt, strain.

? only of the cream may be cooked and the remainder whipped and added to cold dressing. In substituting sour cream for sweet, use 1–1½ tablespn. only of lemon juice.

? Nut Dressing—no eggs

• 2 slightly rounded tablespns.
• Brazil, almond, pine nut or
• roasted or unroasted peanut butter
• ?–½ cup water
• ½ teaspn. salt
• 1–1½ tablespn. lemon juice

Rub butter smooth with water, cook just a moment, stirring. Remove from fire, add salt and lemon juice, cool.

Some flavoring is an improvement with the unroasted peanut butter.

Roasted peanut butter dressing and improved mayonnaise dressing may be combined with a very pleasing effect.

Use from ½–¾ cup strained stewed tomato in place of the water, and ¾ teaspn. of salt, for Nut Tomato Dressing.

? Almond Butter Dressing

Add 2 tablespns. of sugar to the nut dressing made with almond butter and you have one of the most delightful fruit salad dressings.

Rhubarb Salad Dressing

While the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains, it affords variety in dressings and has the advantage of always being at hand in the country when one gets out of lemons.

• 3 large or 4 small eggs
• ¼ cup oil
• ½ cup prepared rhubarb
• ½–? teaspn. salt

Stew rhubarb without peeling, with not more than one tablespoon of water to the quart of rhubarb. Rub through a fine colander or sieve, mix in the proportions given, with the other ingredients and cook the same as improved mayonnaise dressing. Green gooseberries prepared in the same way may be used in the place of rhubarb.

Olive Dressing

Make “No Oil” dressing with 1½ only, tablespn. lemon juice and just before serving sprinkle over it two tablespns. coarse chopped ripe olives.

Tomato Dressing

Excellent on apples, string beans, celery, cabbage and lettuce, on peas croquettes, and for decorating.

• 3 large eggs
• ¾ cup thick tomato pulp
• ¼ cup oil
• 3 tablespns. lemon juice
• 1–1½ teaspn. salt

Drain juice from stewed tomatoes, rub pulp through strainer or fine colander, combine with other ingredients and cook as improved mayonnaise dressing.

Orange Dressing

• 1–1½ cup sugar
• 1 cup water
• ? cup orange juice
• 5–6 tablespns. lemon juice

Boil sugar and water to syrup; cool, add orange and lemon juice, strain. If desired, flavor with oil of orange.

Boiled Dressing with Cornstarch

I insert this dressing with many apologies for the cornstarch, which as we know, is entirely out of place in a salad dressing, and trust that it will be used in emergencies only when eggs are very scarce.

• 2 cups water
• ½ cup corn starch
• 2 teaspns. salt
• 3 eggs or 4 yolks
• ½ cup lemon juice

Boil salt and water, add the cornstarch which has been stirred smooth with cold water; boil up, add beaten eggs and lemon juice; beat well, cool.

UNCOOKED DRESSINGS

French Dressing

The proportions of lemon juice and oil in this dressing vary from 1 part of lemon juice to 4 parts of oil, to equal parts of each, and in extreme cases to the use of four or five times as much lemon juice as of oil according to the ingredients of the salad and individual taste, but the proportions most generally used are the following:

• ¼–½ teaspn. salt
• 3 tablespns. oil
• 1 tablespn. lemon juice

Mix salt and oil well, add lemon juice slowly, stirring, pour over salad, serve at once. If flavorings are used, mix them with the salt and oil before adding the lemon juice. My experience is that this method of combining the ingredients gives the best results. A bit of ice may be added while stirring, but if ingredients and utensils are ice cold it will not be necessary.

Orange French Dressing

Let orange juice stand for a few moments with thin shavings from the outside of the rind in it, strain and combine with the salt and oil as above, using equal quantities of oil and orange juice or only ½ as much of the juice. Serve over sliced apples or tomatoes.

Grape French Dressing

Equal quantities of grape and lemon juice with salt and a small proportion of oil. Delightful over apples, oranges, grape fruit, pears or peaches, or suitable combinations of the same.

Honey French Dressing

Use equal quantities of lemon juice and honey or three or four times as much lemon juice as of honey, with oil and a trifle of salt, over lettuce or suitable fruits. Honey and lemon juice without the oil may be used by those who prefer it.

Nut French Dressing

Add water to any preferred nut butter until of the desired consistency; then salt and lemon juice according to the ingredients of the salad. Butter from either Brazil, almond or pine nuts is good. Raw pine nuts have much the flavor of cheese. If unroasted peanut butter is used, the flavor of onion or garlic or both is an improvement.

Salad EntrÉe Dressing

• 1 tablespn. chopped parsley
• ¾ tablespn. chopped onion
• ¾–1 teaspn. salt
• ¾–1 teaspn. celery salt
• ½ cup olive oil
• ? cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring.

English Salad Dressing

• 1½–2 tablespns. sugar
• 1 tablespn. oil
• 2 tablespns. lemon juice
• ¼ teaspn. salt
• 1 tablespn. shredded fresh mint, or ¼ teaspn. powdered dry mint

? Lemonade Dressing

1 tablespn. each of lemon juice and water to each slightly rounded tablespn. of sugar. Stir until sugar is dissolved. For juicy fruits, use lemon juice and sugar only.

Tarragon Dressing

1 teaspn. chopped tarragon to each half cup of lemonade dressing.

Orange Dressing

• ¾ cup orange juice
• ¼ cup lemon juice
• 3 tablespns. sugar
• rind of ? of an orange

Cut thin slices from the yellow part of the rind; let stand with the other ingredients for 15 m. Strain and pour over fruit. Omit rind for strawberries, pineapple and such other fruits as it will not harmonize with.

Raspberry Juice Dressing

Add sugar flavored with oil of orange, with lemon juice, to rich red raspberry juice, the proportions depending upon the sweetness of the raspberry juice. Serve over apple or apple and orange.

? Quick Cream Dressing—Sweet

• 5 tablespns. cream
• 1½ tablespn. sugar
• ½ teaspn. salt
• lemon juice to thicken, perhaps about 1 tablespn.

Mix cream, sugar and salt, add lemon juice slowly, stirring until dressing is thick, and be sure to stop when it is thick.

? Whipped Cream Dressing

• 3 tablespns. lemon juice
• 2 tablespns. sugar
• ? teaspn. salt
• ¼–? cup of cream

Whip cream, sugar and salt together, chop lemon juice in lightly.

Sour Cream Dressing

• ½ cup sour cream
• 1 teaspn. to 2 tablespns. lemon juice
• ½–1 teaspn. salt

Whip cream until just thick, add lemon juice and salt which have been mixed. For lettuce or apples, use such flavorings as fresh mint, tarragon, onion, chives, celery salt or seed when desired.

For Sweet Dressing of Sour Cream—Add 1½ tablespn. of sugar to lemon juice in above recipe.

Sour Milk Dressing

• 2 eggs
• ¼ teaspn. salt
• ? cup sour milk
• 1–1½ tablespn. lemon juice

Beat yolks with salt, add milk, then lemon juice gradually, stirring, then the stiffly-beaten whites of the eggs. For a sweet dressing add 2 tablespns. of sugar to the whites of the eggs.

Mayonnaise Dressing

• yolk of 1 egg raw (some use 2 or 3)
• ½–1 teaspn. salt
• 1 cup to 1 pt. of oil
• 1–1½ tablespn. lemon juice to each cup of oil

Use only 1 cup of oil unless a very thick dressing is required. Have all utensils and ingredients cold. In very hot weather only, set dish in which dressing is made on chopped ice or in ice water. Use a soup plate with a silver or wooden fork, or a bowl with revolving egg beater. Beat yolk of egg and salt, add ½–1 teaspn. lemon juice, mix well, then add oil, drop by drop at first, stirring constantly (one way, some say). After a little, oil may be added faster. When mixture becomes thick, stir in a little lemon juice. Do not allow it to get too thick before adding lemon juice. When done the dressing should drop, not pour, from a spoon.

If mixture shows signs of curdling, set dish on ice, continuing to stir, and if it does not become smooth then, add a teaspoon of cream or a little white of egg or a few drops of lemon juice, beating well. Or, take another yolk, begin again more carefully, and when well started add the curdled portion slowly.

If a hard boiled yolk is crushed and worked smooth with a spatula and mixed thoroughly with the raw yolk, the dressing is not so apt to curdle and the oil may be added a little more rapidly.

The tendency to curdling is very much lessened by adding the lemon juice to the yolk before any oil is added.

Cream Mayonnaise

Add ½ or an equal quantity of whipped cream, or ½ to 1 stiffly-beaten white of egg to mayonnaise at serving time.

Green Mayonnaise

Macerate with a spatula or in a mortar spinach, parsley or chervil, tarragon, chives or green tops of onions, using a little lemon juice if necessary. Express the juice and add to dressing.

Mayonnaise Cream

Whip ¼–½ cup of heavy cream, chop into it the beaten yolk of an egg, add salt and lemon juice to taste. Chopped parsley may be sprinkled through the dressing, or a little green or red vegetable coloring may be used in it.

TRUE MEAT SALADS

For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the different varieties of Mayonnaise with judgement.

? ? Trumese and Celery Mayonnaise

Take equal quantities (or any proportion desired) of diced trumese and slender crescent slices of celery with a little very fine chopped onion. Mix lightly with improved mayonnaise dressing. Pile in center of lettuce border. Serve. Trumese may have been marinated. Onion may be omitted. Nasturtiums, parsley, fringed celery or other garnishes may be used with or without the lettuce.

Hot Nut Meat Salad

Make a custard of the yolk of one or two eggs or one whole egg, and one cup of rich milk; add salt, a little grated or chopped onion, celery salt if desired and two cups of diced trumese which has been marinated with two tablespns. of oil, 1 or 2 tablespns. of lemon juice and a little salt. Heat without over-cooking the egg. Serve on toast or in the center of large wafers with stalks of fringed celery or with a sprinkling of sliced crisp celery.

Green French Bean and Cucumber Salad

In the center of a lettuce or spinach leaf border place stewed green French beans surrounded by a row of sliced cucumbers. Garnish with white, green or yellow mayonnaise.

The combination of the different shades of green is very pretty. The addition of nasturtiums gives a different effect.

Novel Legume Salads

Prepare different colored legumes according to directions for mashed lentils, p.185, very dry. Mold in block shaped tins and when cold cut into cubes and serve in any desired border with improved mayonnaise dressing. A rail fence of cucumbers sliced lengthwise may constitute the border. The French dressing may be used, but there is nothing quite equal to a mayonnaise dressing for mashed legumes.

Legume Roses

While warm, press mashed green peas or other legumes (a little softer than for molding) through pastry tube in form of roses. Garnish with a delicate vine and lemon points, or with the yellow mayonnaise.

? Helianthus (Sunflower) Mayonnaise

This salad is to be served on individual plates. When it is the principal dish for luncheon, use one egg to each plate, but with a variety of other dishes two eggs will be sufficient for three plates.

Make a deep border of shredded tender lettuce leaves around a gilt edged plate. In the center of the plate, pile as high as possible the yolk of a hard boiled egg which has been pressed through a wire strainer. Surround this with a border of the white which has also been vermicellied. Then drop with a teaspoon improved mayonnaise dressing at frequent regular intervals on the lettuce border. This salad gratifies the senses of both sight and taste.

Salad Marguerite

Cut hard boiled eggs in halves lengthwise. Lay the halves on the vegetable board, the flat side down, and cut each half carefully into four pieces. Remove yolk from pieces, rub through wire strainer, place in center of individual plates and surround with a wreath of shredded lettuce or of tender spinach leaves. Then place pieces of white inside down over the wreath, radiating from the center. Serve with French dressing, or with roses of yellow or green mayonnaise around the outside.

Cottage Cheese and Radish Salad

Surround a molded border of cottage cheese with radish lilies on lettuce, endive, parsley, chervil or spinach border and fill the center with green mayonnaise.

? Cottage Cheese and Pear Salad

Pour French dressing in which drained canned pears whole or in halves, have been soaked for an hour or two, over a mound of creamy cottage cheese. Surround with the pears and garnish with geranium leaves or ferns. Serve with crackers or cocoanut crisps.

Additional Combinations

Baked or stewed California or red kidney or green French beans and string beans.

Lima beans and eggs.

Baked beans and chopped cabbage.

Beans and tomatoes.

Halves or quarters of hard boiled eggs on lettuce—salad entrÉe or improved mayonnaise dressing.

Cottage cheese mixed with sliced celery in balls or molds.

Cottage cheese and lettuce—salad entrÉe dressing.

Cottage cheese, apple and mint—English dressing, or with lemon juice and sugar.

Cottage cheese and dried or fresh apple sauce (quite dry)—cream dressing—sweet.

Cottage cheese and drained stewed or canned cherries—cream dressing—sweet.

Cottage cheese and tomatoes.

VEGETABLE SALADS

? Snow Salad. Cabbage

Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by spoonfuls on top of the salad.

Lavender or Pink Salad

Use purple or red cabbage in the place of white in snow salad. For luncheon, the cream mayonnaise dressing may be used.

Pink Salad No.2

Coarse chopped red beets with whipped cream dressing. ? fine cut celery improves the flavor.

Hot Slaw

• 2 eggs
• ? cup lemon juice
• 1 tablespn. oil or butter
• 2 level tablespns. sugar
• 1 level teaspn. salt
• 1 good pint chopped cabbage

Beat eggs in the inner cup of a double boiler, pour slowly over them stirring, a boiling mixture of all the remaining ingredients except the cabbage; add the cabbage and cook until just creamy. Serve at once.

Cold Slaw

Cool hot slaw, and just before serving, add ¼ cup of cream, whipped. The slaw is excellent without the cream, however.

Cauliflower Salad

Serve flowerets of cauliflower, cooked according to directions, p.246, masked with improved mayonnaise or with cream improved mayonnaise dressing on a bed of shredded lettuce in a border of lettuce leaves garnished with parsley or nasturtiums. Pass dressing.

? Dominion or French Sam’s Salad

Skim from a pan of thick sour milk, equal quantities of cream and milk. Beat lightly together and mix with nice crisp shredded lettuce and salt. I wish I could tell you how highly I prize this recipe. Try it.

English Salad

Tear in pieces with the fingers, nice crisp lettuce, mix with it a few leaves of shredded fresh mint, and pour English salad dressing over. Serve at once.

Spinach Leaf Salad

Select the tender inside leaves of spinach, wash well and serve with French or mayonnaise dressing or in almost any way that lettuce is used, the flavor of which they almost excel.

Salad À la Russe, or Russian Salad

Combine as great a variety of starchless vegetables in different colors as convenient. Celery, onions, carrots, beets, green peas, red and green French beans and string beans make a good combination. Turnips, asparagus, cauliflower, chives and parsley may be used also, and some like a flavoring of celery seed.

Cut the larger vegetables into small pieces or dice, or into fancy shapes with vegetable cutters (the pieces left after cutting out the shapes with vegetable cutters may be chopped and used as the base of the salad, or for another salad or for soup); cut the string beans into diamond shapes and chop the onion very fine. Pile the lightly mixed vegetables in the center of a border of lettuce or spinach leaves; lay some of the brightest pieces on the top and pour French dressing over all.

Beet and Olive Salad

In the center of a platter with a lettuce or variegated beet leaf border, place marinated sliced or chopped beets. Surround the beets with roses of cream mayonnaise or mayonnaise cream with stoned ripe olives between.

Cucumber and Onion Salad

Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the centers, mix with fine cut raw onion, salt and French or improved mayonnaise dressing. Drain and thoroughly dry shells, fill with mixture, lay on leaves of lettuce, sprinkle with chopped parsley and serve. Cut long cucumbers into two-inch lengths, remove centers, set rings upright on lettuce and fill. Pass dressing if more is desired.

Asparagus Mayonnaise

Place six-inch stalks of cooked asparagus in rail fence style just inside a lettuce or endive border on a platter, with lemon cups of mayonnaise (one for each person to be served) in the center.

? String Bean and Celery Salad

Cut tender celery into eighth-inch crescents, pour over it lemonade dressing without the water in the proportion of one cup of dressing to each half cup of celery. Stand in a cool place for an hour or longer, then serve over young string beans which have been cooked in salted water until tender. Canned stringless or string beans may be used.

Stuffed Tomato Salad

Fill hollowed out tomatoes with a mixture of drained, salted, grated cucumbers, fine chopped onion and improved mayonnaise or French dressing. Serve in nest of lettuce with dressing.

Or, use celery with improved mayonnaise dressing, in place of cucumber and onion, with border of nuts.

Additional Combinations

Beets—sliced or chopped—lemon juice and sugar.

Beets and celery—lemonade, cream or mayonnaise dressing.

Brussels sprouts, whole or in halves. Garnish with halves of nuts sometimes.

Cabbage and onion—nut dressing without egg, of roasted or unroasted peanut butter.

Cabbage and pecan nuts.

Carrots—cooked, sliced or chopped, with French, nut or improved mayonnaise dressing in green border; nasturtiums sometimes.

Ring of fresh grated cocoanut around mound of grated or fine ground raw carrot with cooked cream or whipped cream or mayonnaise dressing in lettuce border.

Raw carrot, grated or chopped fine, and celery or onion.

Carrot cups of the large end of boiled carrots. Filling of carrot and onion or celery—French or mayonnaise dressing—row of green peas around inside edge of cup.

Celery and tomato—cream, almond, cream mayonnaise or French dressing.

Celery or beet and cocoanut—cream or mayonnaise dressing—lettuce. Celery and green peas—nut meats if wished.

Celery and chopped lettuce—onion if desired.

Celery and Brazil nut slices—sweet or sour dressing.

Cucumber and tomato—lettuce—improved mayonnaise or French dressing.

Cucumber and radish.

Cucumber and onion—whipped sour cream dressing.

? Peas and onion—nut dressing—no eggs, of roasted peanut butter. May be served in lemon cups with a half nut meat on top.

Peas and carrot—onion if liked.

Molds of chopped cooked spinach on slices of nut meat, or cold boiled beets or turnips—mayonnaise, improved mayonnaise or French dressing.

Blanched inside leaves of raw spinach and fine chopped onion or chives.

String or wax beans and egg.

Wax beans, nuts or stoned ripe olives, lettuce.

FRUIT SALADS

? Apple and Pineapple Salad with Cream Dressing

Prepare apples and pineapple, equal quantities, or ? only of pineapple, according to directions on p.275. Just at serving time, combine with cream dressing—sweet, and serve in dainty glasses or cups (individual), each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine. This is a sample of what may be done with any of the followings combinations and many others:

Apple with orange or strawberries, red raspberries, canned cherries, cherries and celery, or celery.

Banana with apple or strawberries, red raspberries, pineapple, orange or celery.

Pineapple with orange, red raspberries, strawberries, cherries or celery.

Orange with red raspberries, strawberries, cherries or celery. Fresh ripe peaches, seeded sweet grapes with solid flesh, and sweet apples are among the suitable fruits for salads.

The almond butter dressing is as desirable as the cream dressing.

Pear and apple or apple or pineapple alone with the almond dressing are especially delightful. The whipped cream dressing may be used when more convenient.

? Currant and Red Raspberry Salad

1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1½ tablespn. each of lemon juice and water and two tablespns. of sugar. Serve in glasses or cups with suitable decoration. The flavorings may be omitted.

Pineapple with either the currants or raspberries without the flavorings is excellent. Orange and red raspberries; grape fruit and strawberries; apple and strawberries; apple, grape fruit and strawberries or orange; apple, banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding. When a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient.

? Mint Fruit Salads

Oranges or grape fruit or apples with shredded mint and lemonade dressing (water omitted in first two) are the most delightfully refreshing of salads.

Nut and Banana Salad

Roll small peeled bananas in any of the sweetened cream dressings, then in chopped nuts. Serve on individual plates with a spoonful of dressing, with orange points and candied cranberries or cherries, or frosted currants for garnish.

Apple and Cranberry Salad

Grind ripe cranberries fine and mix with a liberal supply of one of the sweetened cream dressings. Prepare apple also with the dressing and place the two in high alternating diagonal rows on a platter with lettuce border; or prepared apples may be placed on the platter and spoonfuls of the cranberry dropped on top. Whole berries may dot the lettuce border.

Sweet Fruit and Cocoanut Salads

Fresh grated cocoanut in center of dish, border of black or red raspberries, blueberries, sliced or halved peaches or bananas, cream dressing—sweet or whipped cream dressing. No lettuce.

Oriental Salad

Grape fruit and oranges—mayonnaise. The dressing sometimes tinted delicately with pink and green or green only.

Peach Salad

Sprinkle shredded basil, tarragon or sassafras leaves over sliced or halved pared peaches and cover with lemon juice and sugar. Garnish or serve, with blanched almonds.

Or, serve peaches with cream dressing—sweet or whipped cream dressing in cups, with nuts.

Cooked Apple Salad

Dry, fresh or dried apple sauce, or baked whole or quarters of apples (all without sugar) cream dressing—sweet, nut, whipped sweet or sour cream, French or mayonnaise dressing. Serve decorated to taste.

Love Apple Salad

Whole peeled tomatoes in nests of lettuce, or with some leaf or flower garnish, with a cream, French or mayonnaise dressing.

Or, cut tomatoes into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating.

Grape Fruit and Celery

Equal quantities of grape fruit and fine sliced celery with mayonnaise or improved mayonnaise dressing in grape fruit cups with edges cut in deep points and rolled down. Some green garnish.

Additional Combinations

Apples—salad entrÉe dressing.

Apple and onion—roasted peanut, improved mayonnaise, French or whipped sour cream dressing. Apples and cucumbers—Dominion salad dressing.

Apples, celery and a few raisins—one of the sweet dressings, garnish with blanched almonds.

Celery with apples or tomatoes or pineapple or apple and tomato, À la string bean and celery salad.

Peach and tomato with or without basil or tarragon.

Sweet apples alone and in combinations—almond butter dressing.

Tomato and banana—some sweet dressing.

Grape Fruit—French dressing on lettuce.

Tomato and grape fruit—lemon juice and sugar, or orange French dressing.

Red raspberries with currant juice.

Canned or fresh red raspberries—lemon juice or lemon juice and sugar.

Apples, celery and butternut meats—improved mayonnaise dressing.

Tomato and apple—honey French dressing.

Cumquots—Tom Thumb oranges, and Malaga grapes—fruit juice dressing.