Endive—the pale, cool, succulent, curly chiccory—salad should be scalded and then chilled to make it more digestible for elderly folk, children, or weak-digestioned invalids.
LOBSTER SALAD
Remove the meat of a lobster, reserving the creamy fat adhering to the body shell and coral. Shred the lobster with a silver fork. Cut the tender white part of celery into pieces the same size, allowing one-third as much as the amount of meat. Arrange the crisp leaves of lettuce in an oval platter with the larger green on the outer edge decorated with the claws. Mix the meat and celery with enough mayonnaise to moisten and heap in the centre the coral, pounded and passed through a sieve and mixed with remaining mayonnaise. Pile this red dressing on top and put on ice.
Mrs. H. J. Sower
VEGETABLE SALAD
Take cold vegetables which have been boiled, such as cauliflower, asparagus, beans, peas, and potatoes; cut into small pieces, season well with salt, paprika, and a little mayonnaise; serve on lettuce leaves with mayonnaise; garnish with hard-boiled eggs; cut into quarters and olives.
Mrs. M. Wolff
SARDINE SALAD
Boil one-half a dozen eggs for half hour. Take from fire and let stand in cold water until cold. Remove shells and cut in half; remove yolks, put into a bowl, and rub to a cream; add one-fourth teaspoonful dry mustard, dash of cayenne, salt, and a little lemon juice and twelve sardines scraped fine, after removing skin and bone. Mix smooth and fill empty shells or halves of eggs. Cover sides and bottom of salad dish with crisp lettuce leaves and lay the half eggs on top with mayonnaise in the centre.
Violet Sondheim