KIPPERED HERRING SALAD.
Flake kippered herring and take out bones. Boil small new Irish potatoes, in jackets, peel and slice. Slice pickled pearl onions. Gently mix all together. Dress with French dressing and garnish with sliced pimolas.
LOBSTER SALAD.
Flake the meat of freshly boiled lobster and chill; add chopped celery and hard boiled eggs cut into blocks. Season with French dressing to which a few drops of sherry have been added. Serve in a nest of endive with mayonnaise.
ROAST BEEF SALAD.
One cupful of cold, roast beef and one cupful of cold Irish potatoes cut into half inch pieces. Chop one small, white onion and two firm tomatoes, drain and add to beef and potatoes. Season with red pepper, a little horseradish, Worcestershire sauce, and French dressing and serve on small white cabbage leaves.
POTATO SALAD.
Boil Irish potatoes in skins, peel and cut in small blocks. Mix with half the amount of chopped celery and one fourth the amount of broken pecans, blanched. Season with Mayonnaise No. 2. Carefully put on lettuce leaves, without mashing the potato, and garnish with slices of hard boiled eggs and a little minced pimento.
POTATO ROSE SALAD.
Two cups of hot Irish potato, yolks of two hard boiled eggs, two tablespoonfuls of butter and a little onion juice mashed through a potato masher. When cold, add one cup of finely minced celery, season with French dressing and shape into roses with a pastry tube or form the petals with a teaspoon on a lettuce leaf. In the center of each rose put a drop of Green Mayonnaise. On the side of the plate put a little ball of cream cheese mixed with pimentoes and mashed between two halves of English walnut meats.