CABBAGE SALAD—II
Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with [French] or [Mayonnaise dressing].
CARROT SALAD—I
Boil young carrots in water to which a little sugar may be added. Drain, cool, cut up, and serve on lettuce with [French dressing] or [Mayonnaise].
CARROT SALAD—II
Mix diced cooked carrots with lettuce and serve with [French dressing], sprinkling with minced cress, chervil, chives, or parsley.
CAULIFLOWER SALAD—I
Mix cooked cauliflower flowerets with [Mayonnaise] and serve in red-pepper shells on lettuce with [Mayonnaise] on top.
CAULIFLOWER SALAD—II
Marinate cooked cauliflower flowerets in [French dressing], drain, and serve on lettuce with [Mayonnaise]. Garnish with diced cooked carrots or beets.
CELERY SALAD—I
Shred crisp celery very fine and serve with [French dressing] or [Mayonnaise].
CELERY SALAD—II
Mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with [Mayonnaise].
CELERY SALAD—III
Cut into small bits a large bunch of celery and three-fourths pound of blanched almonds. Serve on lettuce with [Mayonnaise].
CHICKORY SALAD
Fill a salad bowl with well trimmed chickory and serve with [French dressing] seasoned with onion-juice.
CHIFFONADE SALAD
Mix one cupful each of shredded lettuce, celery, and chickory, and one teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet red pepper. Serve with crisp lettuce and [French dressing], garnishing with sliced tomatoes.
CRESS SALAD—I
Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with shredded green pepper and celery. Serve with [French dressing] and garnish with sliced hard-boiled eggs.
CRESS SALAD—II
Cut thin slices of sour apples and hard-boiled eggs into bits and mix with watercress. Serve with [French dressing].
CUCUMBER SALAD—I
Slice cucumbers thin, and soak in cold salted water until wilted. Drain, rinse, wipe very dry, and serve with [French dressing] or with thick sour cream seasoned highly with black pepper.
CUCUMBER SALAD—II
Mix one cupful of diced cucumbers with two cupfuls of finely cut celery and half a can of drained mushrooms. Add three chopped hard-boiled eggs and serve on lettuce with [Mayonnaise].
CUCUMBER SALAD—III
Cut three cucumbers into dice. Mix with one cupful of finely cut olives, three hard-boiled eggs, and three-fourths cupful of broken pecans or English walnuts. Serve on lettuce with [Mayonnaise]. Pickled nasturtium seeds or French peas may be added.
CUCUMBER JELLY SALAD
Slice two cucumbers and cook until soft in water to cover, with a slice of onion and salt and pepper to season. Take from the fire, and add half a package of soaked and dissolved gelatine. Line a mould with thin slices of cucumber, fill with the jelly, and chill. Serve on lettuce with either [French dressing] or [Mayonnaise].