ENDIVE SALAD.
Pick well bleached endive apart, wash well and crisp one-half hour in ice water. Shake and marinate in French dressing.
MALAGA SALAD.
With a sharp knife slit one side of large Malaga grapes, take out the seed and fill with blanched pecan meats. For each plate, put two leaves of romaine side by side pinched together, and a row of grapes in each leaf resembling peas in a pod. Put one-half teaspoonful of Green Mayonnaise on the ends of each leaf.
TOMATO CUPS.
Large, firm, cold tomatoes peeled with a thin bladed sharp knife; scoop out the centers and fill with chopped celery and nuts mixed with mayonnaise. Serve on lettuce leaves.
AVOCADO PEAR SALAD.
Cut pears in half lengthwise and remove seed; sprinkle with salt, pepper and lemon or lime juice and eat with a spoon. One-half to each person.
ROMAINE SALAD.
Wash romaine lettuce well, crisp in ice water, dress with French dressing mixed with finely chopped pimentoes. Dress at table.