Any cold boiled vegetables left over from dinner is useful as giving variety to salad and helps to make a good accompaniment to cold meats served to luncheons.
Waldorf Salad.
2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples cut in dice, 1 cup of chopped English walnuts, mix all together and place on nest made of lettuce leaves and dressing on top.
Pear Salad.
Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled over the top of each salad.
Shad Roe Salad.
Soak the roe in cold water 5 minutes then lay it carefully into a pan with 1 qt of boiling water, 2 teaspoons of salt, 1 teaspoon minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 tablespoon of lemon juice. Pour off the water, add cold water carefully so as not to break the roe. Add a piece of ice and when the roe is chilled and firm, dry it in a napkin. Divide it into long strips and then cut in slices. Serve on lettuce leaves pour French dressing over the whole.
Fruit Salad.
Blanch the meats of 2 dozen English Walnuts and break in pieces, skin and seed 2 dozen white grapes, cut 1 pineapple in slices and slice cubes slice 3 bananas separate the sections of 2 large oranges and remove all skin. Arrange each in piles, pour over a dressing made of ¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries.