SPINACH SALAD.
Boil spinach until tender. Salt and pepper while cooking. When done, mash fine, drain, and season with butter. Mince cucumber pickle, add to spinach and mould in individual moulds. Turn out on a bed of cress, put grated hard boiled eggs around the base and Green Mayonnaise on top.
RADISH SALAD.
Peel firm young radishes, cut in small pieces, and soak in ice water one-half hour. Drain and mix with broken blanched pecan meats. Serve on lettuce with Mayonnaise No. 2. Garnish with round red radishes sliced in the shape of roses.
CABBAGE SALAD.
The half of one small, hard, white cabbage shredded finely, mixed with one small, white onion chopped and all soaked in ice water two hours. Drain well and mix with half the amount of finely shredded celery; dust with cayenne, sprinkle with a pinch of sugar and dress with French dressing containing a dash of Worcestershire sauce. Serve in a nest of endive and put a few small blocks of red beet which have been dressed with vinegar, on top.
STRAWBERRY SALAD.
Slice strawberries. Add half the quantity of thinly sliced kumquats and sprinkle lightly with sugar. Dress with a very little lemon dressing and put in small cup shaped leaves of white lettuce. Garnish with a large strawberry, with cap and stem.
MAMMEE-SAPOTA SALAD.
Cut in half, remove seed and dress with lemon dressing, adding a few drops of the juice of sour sops. Serve on lettuce leaf and eat with a spoon. This is a very pretty dish.