MUSHROOM SALAD
Select fresh, firm mushrooms that are small, wash them carefully without peeling, and stir them in French dressing that contains rather more oil than usual. Put 1 crisp lettuce leaf on each plate, fill it with the mushrooms, sprinkle with salt and a little paprika, and serve very cold.
NARRAGANSETT SALAD
Wash and shake dry the fine white centre of endive or chicory, and arrange with it quartered tomatoes from which the skin has been removed; serve with a French dressing to which a tablespoon of chopped parsley, ½ teaspoon of chopped onion, and 1 finely chopped egg has been added.
PHILADELPHIA SALAD
Select large tomatoes, remove the skins by putting in boiling water, cut out the inside, and refill with finely chopped pineapple, celery, and apple in equal proportions, all well blended with plain mayonnaise. Serve on lettuce leaves on separate plates, or use watercress instead of lettuce.