When the salad bowl is well filled pour over the salad a French dressing made of equal parts of oil and vinegar; let the vinegar be part tarragon; use a palatable amount of salt and pepper. When ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed. Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl.
POTATO SALAD, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and mix all together. Cut into this in slices six hot potatoes. Then cut into small pieces two small onions, a little garlic, some parsley, six stuffed olives, three hearts of celery (or the end of it), six radishes, three slices of red beets and two hard-boiled eggs. Add this to the gravy in the bowl, mix well, and season to taste. Put all into a glass dish and pour over this a prepared mayonnaise dressing. Decorate with parsley, olives (whole), some lettuce and put in the centre some celery leaves.
SQUASH SALAD (TURKISH STYLE)
Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, cut in small pieces, pour sauce over the squash and serve.
WALDORF SALAD
Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover. To be absolutely correct, this salad should be served without lettuce; it can, however, be dished on lettuce leaves.
WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove shell and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce; remove yolks and rub them with spoon of butter, vinegar, a little mustard, salt and paprika; form cone-shaped balls, and put on petals, sprinkling bits of parsley over balls. Two or three stuffed olives carry out the effect of buds; serve on cut-glass dishes to give water effect.