Sprouts and Chestnuts.
Boil and skin a dozen chestnuts. Break them up and mix with a pint of cold cooked Brussels sprouts. Toss them in a small amount of mixture.
Jardinière.
Almost any cold cooked vegetables. For choice, use equal portions of sliced potatoes, green peas, carrots, beans, celery, tomatoes, and onions. Add plenty of dressing.
Cucumbers and Anchovies.
Wash, scrape and dry the anchovies. Chop them up. Have the cucumber thinly sliced and thoroughly drained; plenty of salt, and little mixture. Sprinkle the anchovies over the sliced cucumber.
Cauliflower and Bacon.
Dry the cauliflower and break up into small pieces, using all the flower and very little stalk or green. Cut a couple of slices of bacon into dice, sprinkle it about in the cauliflower, and use plenty of dressing.
Bread Salad.
Cut three slices of stale bread (crumb only) into half-inch squares; same amount of sliced cold cooked potatoes; three tomatoes in quarters, one onion; toss all well together with a good deal of dressing. This sounds very simple, but as Sam Weller’s pieman said, “It’s the seasoning as does it.”