NO. 95. BOUQUET SALAD. A MOUND OF CELERY, CUT INTO
DICE, IN THE CENTER. RADISHES, CUT TO RESEMBLE ROSES, PLACED AROUND
THE CELERY AND ONE ON TOP. WATERCRESS AROUND THE WHOLE. ALL MOISTENED
WITH FRENCH DRESSING.
NO. 96. BOUQUET SALAD. PILE OF CUT BEETS IN THE CENTER.
SURROUNDED BY ALTERNATE PILES OF CELERY AND WATERCRESS. A RADISH ON
EACH PILE OF CELERY. ALL MOISTENED WITH FRENCH DRESSING.
NO. 97. BOUQUET SALAD. HARD-BOILED EGGS ON A BED OF
MAYONNAISE. CIRCLE OF CUT BEETS AROUND THE MAYONNAISE. LETTUCE CUT
INTO RIBBONS AROUND THE BEETS.
NO. 98. SALAD OF ASPARAGUS TIPS. A PILE OF BOILED ASPARAGUS TIPS SURROUNDED
BY A WREATH OF WHITE LETTUCE LEAVES AND RADISHES
CUT TO RESEMBLE ROSES, PLACED ALTERNATELY. ALL
MOISTENED WITH FRENCH DRESSING.
NO. 99. SALAD OF ARTICHOKE BOTTOMS, LETTUCE, AND PEAS,
WITH MAYONNAISE.