Show 11 I 1 1 I 1 recipes for many kinds of salad 11 c Henrys s DI Divest vest a bead of ot lettuce of ot the outer leaca down to the hard head bead with a sharp knife knofe cut the head into quart vt r end arrange them on a dish with the stalk ends toward the couter acuter sprinkle them if desired a little celery cut into emill small dice if celery Is ched place a little in the center of the dish and between tho quarters at the moment f serving pour rendi french dressing using kuslu a spoon into the lettuce hearts mol moistening them well the outside leads taken from frow the bead may be broken ken into small pieces or cut into ribbons douquet Salad Break crisp lettuce leaves into iwo pieces arrange them thern on a flat dish and nud place in the center a bunch of watercress or of nasturtium blosso blossoms Ms just before serving moisten n the lettuce with Ir brcich cich dressing and tho the watercress also it it be used gaind of 0 artichoke balsa artle artichoke hoke bottoms as they co j from tho the can rinse them off with cold water witter spread each one with mayon Dase and pile on 00 it as many vegetables as it will hold bolt use green peas string beans flo erets of cault Jower or any mixture of Tege vegetables tabi es that may be convenient dace rince a little mayonna mayonnaise lse on top of the vegetables and place the artle artichoke boke cups on leaves of lettuce arranged around a bed of mayonnaise mnyo annise or a glass or cup filled with mayou valse may be placed in the center of the he dish wish and the individual portions around it ot or vegetables boll small port portions ious of aa as many different kind kinds of vegetables as conven convenient tent and nd beep keep thain in ID separate dishes diabes when they are cold oll and shortly before ser serving vivi moisten them theca with french dressing just before mix them adding some mayoun alge feath pa beans lima beans flageolets flageol ets ca baft oti wt cut into ace dice a good combination chicken salad cut cold chicken into half inch di dle die e using both white and darts meat moisten it with french dress ing tag cut tender celery into small dice and mil mix it with the chicken using two thirds as sib much celery as there 14 1 of chicken mix the whole with mayou noine balse form it into a mound and cover ft 0 with mayonnaise decorate ur mound I 1 as follows begin at the top and form four our alnea of pickled beets dividing divid inz the form into four sections tho lines of heet beet with lines ot of chopped white of hard boiled egg this will leave leare triangular lar spaces make another line of beets and fill all the left with the crumbled yolks of hard boiled eggs outline the small triangular spaces with capers cavers and finish the top with an olive ollye and and sprigs of parsley place lettuce leaves lentes and slices of hard boiled egg around the dish veal instead of chicken may way bo used in the samo way lobster salad should be mixed with lettuce pettuce instead of celery fruit faults are mixed wit mayonnaise and seated as gilad i d the i allowing mixtures may bo be aled pineapple oranges and apples grapefruit grape fruit oranges and canned pears pineapple and banana apple and aud grapefruit garnish with lettuce leaves stuffed tomato bustad feel small torna tomatoes toes and cut out the bard pieces around the stem ends to make tomato cups sprinkle inside lightly with salt and pepper and fill all with equal portion portions of celery and walnuts cut in pieces and mixed with mayonnaise dressing serve ath kith lettuce leaves and garnish with celery serve mayonnaise oa on a sep separate arste dish Caum har salad for fah course with a handy remove the outside rind from the cue cucumbers umberg cut in thin slices nuj and let stand in ice water to chill retaining the slices in the order in which they were cut wipe dry end and arrange the slices in the salad bowl in la the form forra of a greek cross make a french dressing in the proportion of three tablespoon tablespoonfuls of cider vinegar to six of ot oil half halt a I teaspoonful of salt and a alax ot of paprika rub nub the inside of the salad howl with the cut side of the onion before the salad Is disposed la in it shrimp alad cucumber salad break the scrimps shrimps into pieces and marinate with french dressing at time ume add an equal quantity of chilled cucumber cut into cubes mix with mayonnaise shape into a mound and cover lightly with whole scrimps shrimps and the heart beart leaves of lettuce surround with sliced eucala cucui fl ber bert dressed with french dres slut fla vorea with onion juice pineapple sweetbread and pimento salad mix cubes tubes ot sweetbread pineapple shapes cut from elmen toes and bits of celery with mayonnaise drex dressing sIng mixed with whipped cream shape in a mound and cover with dressl dressing ng decorate with fi figures guros cut from and surround with lettuce at corner torner dispose a pimento alsi slashed shed on the edge edget with strips of 0 pineapple in the center to simulate a bright red flower grape crave and nat salad Sala 1 remove the skins from california grapes white ones preferred cut in halves and remove seeds blanch an equal quantity of english walnuts or pein nuts outs and break la in pieces remove peel from several oranges and cut in to lengthwise slices dress each separately with oil and a little lemon juice mix add servo serve on heart leaves of lettuce lobster salad marinate the meat of et a lobster with french dressing after cutting it in cubes drain and add two or more bard eggs chopped dispose i in a mound on oil a bed of lettuce leaves jetting letting the leaves come out beyond the lobster obster surround the lobster with slices alis of tomato one overlapping another each ead piece holding bolding a spoonful of I 1 sprinkle the whole with fine one chopped green pepper sane sauce the ingredients ot of this thia sauce are two tablespoonfuls of chopped shallot or very mild onion two tablespoonfuls of fine chopped par parsley aloy one quarter of a cupful of ot buiter butter one third a cupful of flour four t A b lee poo n N Is of vinegar two cupfuls of brown stock and cayenne to taste coot cook the shallot ballot with the butter and vinegar until the butter looks moke clear and aud brown at which time the shallot will have absorbed the then add the flour and pepper and t cook until brown add the sauce gradually and jost just before xer serving ving the pars ey and aud some sour pickle same to one cupful of brown sauce sance add one third a IL cupful of canned button mushroom whole or cut in halves areah mushrooms ns must be bo cleaned and peeled then theil salted in butter before being added to the tho sauce this sate Is intended to go with beefsteak idlete of beef etc SARA OARA CRANt TORl |