Show A Dozcn Choice Salads A crisp salad will add much to any luncheon dinner or supper and is especially appetizing in the warm days of spring English walnut salad is one of the latest Idea in this dish It is made as follows English Walnut Salad Two pounds of walnuts shelled and pounded very fine with a potato masher in a wooden chopping bowl Place three heads of celery in cold water until crisp wipe dry and cut very fine with a sharp knife If celery cannot be obtained lettuce may be used also the white fibrous partof oabbage chopped very I fine Mix with the nuts and make a I dressing of one tablespoonful of butter but-ter one tablespoonful of sugar one teaspoonful of salt the yolks of three eggs and half a cupful of vinegar Cook in a double kettle until creamy I i Veal SaladCook a solid piece of I lean veal until tender bt not so that I it will fall to pieces Let it stand until I I the next day and then cut it with a sharp knife into small bits Add nearly as much celery or cold boiled potatoes cut into dice and season with celery I salt if celery cannot be obtained Mix when cold with a dressing made as follows One cupful of sweet cream I I one tablespoonful of sugar Place in I a double boiler on the stove until it is I hot then add three eggs well beaten and one cupful of vinegar I Lamb Salad Any nice cold lamb left from dinner can be used for this purpose pur-pose Cut Into small pieces and add an equal amount of celery or lettuce shredded fine or cold boiled potatoes cut into dice and seasoned with celery I salt For the dressing take one tablespoonful I table-spoonful of butter one tablespoonful of sugar two eggs well beaten one i I tablespoonful of flour half a teacupful of vinegar Cook until it thickens Chicken SaladCook one or two chickens until the meat falls from the bones Remove all skin and when I thoroughly cool cut with a sharp knife I into small pieces = Add an equal quantity I quan-tity of crisp celery cut fine and two tablespoonfuls of vinegar to each II chicken Make a dressing of one pint of sweet cream one teaspoonful of ground mustard yolks of eight eggs beateri light Cook in a double kettle until the consistency con-sistency of thick cream or custard Let it get very cold before stirring through the salad Equal parts of I chicken and veal make a delicious salad Tongue SaladThe small end of a cold boiled tongue can be utilized for an appetizing salad Chop fine and adt an equal quantity of celery or lettuce and dressing from any of the above rules Cabbage Salad Select a solid head of cabbage remove the outside lerves and with a sharp knife cut very fine until you have sufficient quantity for your salad dish Mix with the follow ing dressing and let it stand on ice a few moments before using Butter the size of an egg one tablespoonful table-spoonful of sugar the yolks cf six eggs or three whole ones one dessertspoonful dessert-spoonful of mustard one teaspoonful of salt one small cupful of vinegar Cook until it thickens Celery Salad Three or four heads of celery cut fine and mixed with the following dressing One tablespoonful of butter one tablespoonful of sugar one tablespoonful of flour half a teaspoonful tea-spoonful of salt Mix all together and add one large egg or two small ones and half a cupful of vinegar Cook until creamy Serve a spoonful of this salad on a lettuce leaf Lettuce Salad Use crisp lettuce i leaves which have stood in cold water for a few moments for this salad Just before serving pour over it the same dressing which is given for the above cabbage salad Potato Salad Chop cold boiled potatoes po-tatoes Into small dice Season with grated onion and celery salt and add a dressing according to the rule given I for veal salad I Egg Salad Boil a dozen eggs until very hard throw into cold water for I a few moments then remove the shells and cut in halves remove the yolks mash fine add salt mustard and vinegar tosuit the taste and return I re-turn to the whites smooth off and serve each half on a small leaf of lettuce Asparagus Salad Take whatever asparagus is left over from the previous previ-ous days dinner and cut Into small bits Max with buttered breadcrumbs that have been put into the oven to I brown slightly Place a portion on small leaves of lettuce and coyer with a mayonnaise dressing THE HOUSEHOLD |