ASPARAGUS SALAD
Mix cold cooked asparagus tips with diced or sliced cucumbers and serve on lettuce with [Mayonnaise].
ASPARAGUS À LA VINAIGRETTE
Serve cold boiled asparagus or the bleached canned asparagus on lettuce with [French dressing] to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning.
BEAN SALAD—I
Season cold cooked beans with tomato catsup and mix with half the quantity of finely cut celery. Sprinkle with minced chives and capers and serve very cold on lettuce with [French dressing].
BEAN SALAD—II
Mix equal quantities of finely cut celery and cooked wax beans and serve on lettuce with [Mayonnaise].
BEAN SALAD—III
Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped mint and serve with [French dressing] or [Mayonnaise].
BEET SALAD—I
Slice six cold boiled beets and one Spanish onion. Serve on crisp lettuce with [French dressing].
BEET SALAD—II
Fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs. Season with grated onion and pour over a [French dressing] which has been seasoned with minced garlic and tomato catsup.
BRUSSELS SPROUTS SALAD
Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with [Mayonnaise].
CABBAGE SALAD—I
Marinate shredded cabbage in [French dressing], drain, and serve on lettuce with [Mayonnaise].