Lettuce and tomato salad
After tearing the lettuce apart, lay, as on a bed, tomatoes pared and sliced, or cut into eighths. Pour the dressing over them.
Salad should never be touched with one’s own knife, but divided, if need be, with the fork. It should not be necessary to remind people who know anything of the by-laws of dining and lunching as received by polite society, that it is awkward and unconventional to hash tender lettuce, celery or cress with knife and fork, clinking against the plate in a castanet accompaniment to table talk. Yet it is done in our sight and hearing almost every day.
Water cress salad
Tear apart gingerly, pile in a bowl, and pour a French dressing over it. Some like to dip it into salt, as celery is eaten, without other dressing.
Potato salad (No. 1)
Cut cold-boiled potatoes into tender slices and mix with them two raw white onions, minced, and a tablespoonful of chopped parsley. Season with salt and pepper to taste, and two tablespoonfuls of salad oil mixed with a dessertspoonful of vinegar. Toss and turn, and put into a salad bowl. Set in the ice for two hours. Just before sending to the table stir into the salad a half cupful of mayonnaise, and pour the rest of the dressing over the top of the salad.
Potato salad (No. 2)
Peel eight potatoes that have been boiled in their skins and allowed to cool. Slice the potatoes into a bowl and add to them a chopped onion, which has been scalded after it was minced. Season the potato and onion with salt and pepper to taste. Pour upon them five tablespoonfuls of oil and two of vinegar. Toss up well and let them stand an hour before serving.