[SPAGHETTINA AND CELERY SALAD.]
Take some cold boiled spaghettina, chop—not too fine—and cover with a French dressing, and let it stand on the ice until serving time. Have an equal quantity of fresh, crisp celery cut fine, mix with the spaghettina, cover with a mayonnaise dressing and garnish with tender lettuce leaves.
[SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.]
Have both very fresh; cook the fairy rings until tender, set aside to get cold, then put on the ice. Take an equal quantity of puff ball raw, chop fine, mix with the rings, turn into a nest of tender young lettuce, cover with a mayonnaise dressing and serve.
[SALAD OF FRESH FRUIT.]
Peel and cut into dice enough fruit, peaches, tart plums, orange and banana to fill a cup and a cupful of crisp celery cut fine; have both ice cold; at serving time mix and cover with a cream dressing and garnish with celery tops.
[3][CUCUMBER JELLY.]
Half a box of gelatine soaked for an hour in half a cup of cold water. Remove the seeds from a small green pepper, peel and cut into slices two large, fine, fresh cucumbers, or three small ones and a small white onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover with boiling water and cook until tender; remove the parsley and bay leaf, add a saltspoonful of sugar, salt to taste—more than a teaspoonful will be required—and press through a fine sieve. There should be, when strained, two cups and a half. Pour it over the soaked gelatine—if it is not hot enough to dissolve the gelatine place the saucepan over the fire for a moment—then run it through the same sieve again; set aside in a bowl to cool. When perfectly cold and beginning to congeal, stir it well and pour into a pretty, round mould; set it on ice until ready to serve. Turn it out on a plate and arrange fresh, crisp, young lettuce leaves around it, into each of which put a spoonful of mayonnaise or cream dressing.
[WALNUT AND CELERY SALAD.]
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a small onion sliced, a bay leaf, a clove and twelve pepper corns, cover with boiling water, let them cook for ten or fifteen minutes, remove from the fire, drain and throw the nuts into cold water, remove the skins and let them get cold; then set on the ice until it is time to serve. Mix them with the celery, add mayonnaise or cream dressing, put on a dish or in a salad bowl, garnish with the tender green celery leaves and serve.