PIMENTO SALAD
Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, and pearl onions. Serve on lettuce with [Mayonnaise].
PEA SALAD—I
Mix cooked and drained peas with diced cooked carrots and finely cut celery. Serve on lettuce with [Mayonnaise].
PEA SALAD—II
Mix cooked peas with cut walnut meats, marinate in [French dressing], drain, and serve in lemon-cups on lettuce with a spoonful of [Mayonnaise] on top.
PEPPER SALAD—I
Chop a very small onion fine with twice the quantity of parsley. Add two small red peppers and eight sweet green peppers finely minced. Pour over a [French dressing], seasoning with a pinch of powdered sugar and a teaspoonful of salt. Serve ice-cold on lettuce leaves.
PEPPER SALAD—II
Mix sliced Spanish onions with seeded and sliced sweet green peppers and serve on lettuce with [French dressing].
PEPPER SALAD—III
Slice the tops from green peppers, remove seeds and veins, and soak in boiling water for fifteen minutes. Drain, chill, and fill with finely cut celery mixed with [Mayonnaise]. Shredded cabbage may be used instead of the celery or mixed with it.
POTATO SALAD—I
Mix diced cooked potatoes with one-fourth the quantity of diced boiled beets. Serve on lettuce with [French dressing] or [Mayonnaise], garnishing with anchovies and small pickles, or in a mould of aspic.
POTATO SALAD—II
Mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple. Marinate in [French dressing] and serve [Mayonnaise] separately if desired.
POTATO SALAD—III
Mix sliced cold potatoes with finely cut pickled walnuts and chives or onions. Serve with [French dressing], seasoned slightly with sage.
POTATO SALAD—IV
Slice cold cooked potatoes and season with minced onion and parsley. Pour over a [French dressing] and let stand two hours on ice before serving. Serve very cold and pass [Mayonnaise] if desired.
POTATO SALAD—V
Mix half a cupful of vinegar, one-fourth cupful of cold water, two eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls of butter, with salt and pepper to season. Cook until thick in a double boiler, stirring constantly; take from the fire, cool, and mix with a little cream. An entire cupful of cream may be used if desired. Mix with sliced boiled potatoes, seasoned with chopped onion and parsley.
RADISH SALAD
Mix sliced radishes with bits of sour apple, marinate in [French dressing], drain, and mix with [Mayonnaise]. Serve on lettuce.
RADISH SALAD—II
Slice crisp radishes and mix with minced chives or sliced spring onions and serve with [French dressing].