Illustrations Nos. [94], [95], [96], [97]. Bouquet salads arranged as explained in legends under the illustrations.
No. 10. Daisy salad. Select tender green leaves of lettuce. Cut the stalks so that the leaves will lie straight and keep in place. Put a spoonful of mayonnaise in each leaf, then arrange on each one in rosette form the white of a hard-boiled egg cut lengthwise into strips, and place a whole yolk in the center.
No. 11. Salad of asparagus tips. See illustration [No. 98].
No. 12. Salad of artichoke bottoms. Take artichoke bottoms as they come from the can. Rinse them off with cold water. Spread each one with mayonnaise and pile on it as many vegetables as it will hold. Use green peas, string beans, flowerets of cauliflower, or any mixture of vegetables that may be convenient. Place a little mayonnaise on top of the vegetables, and place the artichoke cups on leaves of lettuce arranged around a bed of mayonnaise. Or a glass or cup filled with mayonnaise can be placed in the center of the dish and the individual portions arranged around it.
No. 13. Vegetable salad. Mix together equal portions of cold boiled string beans, cut in half-inch lengths, and lima beans. Pile them on a flat dish with a surrounding border of lettuce leaves. Pour over them slowly plenty of French dressing.
This is a good hot-weather salad to serve with cold meats on hot days when hot dishes are not acceptable.
No. 14. Macedoine of vegetables. Boil small portions of as many different kinds of vegetables as convenient, and keep them in separate dishes. When they are cold, and shortly before serving, moisten them with French dressing. Just before serving mix them together, adding some mayonnaise.
Peas, string beans, lima beans, flageolets, carrots, cut into dice, and beets cut into dice, make a good combination.
No. 15. Aspic of vegetables en bellevue. Fill individual timbale molds with any or with different kinds of vegetables, then turn in enough aspic (see page [125]) to cover them, and place them in the ice-box to set.
Use these forms on cold fish or meat dishes with mayonnaise under them. They require a dressing, but if it were mixed with the vegetables it would cloud the jelly.