Potato Salad No. 1
Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with [French Dressing], cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise.
Potato Salad No. 2
Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley.
Rice and Vegetable Salad
Mix one cup each of celery, carrots and rice. Marinate all separately with [French Dressing]. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top. Garnish with spoonfuls of [Mayonnaise] on the lettuce.
Sardine Salad
Remove bones from one dozen sardines; mix four hard-cooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a [French Dressing]. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture.