Vegetable Salad
Mix one cup cold cooked potatoes, one cup Tomato Jelly cut in cubes, and one cup cold cooked peas. Marinate with [French Dressing]; arrange on a salad dish; mask with [Mayonnaise] or [Cream Dressing], and garnish with slices of tomato around the edge, and mounds of peas alternating with mounds of chopped pimolas.
Vegetable Oyster or Salsify Salad
Mix two cups cold cooked salsify, cut in small pieces, with a [French Dressing]; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl; cover with two tablespoons [Cream Dressing]. Cover with drained salsify, and cover whole with [Cream Dressing]. Garnish with radish roses.
Waldorf Salad
Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated rind of one orange. Add one cup [Mayonnaise Dressing]. Serve in lettuce nests or in apple cups, made by scooping out the pulp. Garnish with [Mayonnaise Dressing] and pieces of the apple skin cut in fancy shapes.
Apple Salad
Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and Boiled Dressing. Fill apple shells and serve on bed of curled celery.