CELERY SALAD
Wash and scrape the tender stalks of celery, cut them into one quarter inch pieces, or into straws two inches long, or cut them in pieces one and a half inches long, and slice them in small strips nearly to the end; place them in ice-water for a few minutes to curl them. Mix the celery with either French or Mayonnaise dressing, and garnish with lettuce leaves or celery tops.
CUCUMBER AND TOMATO SALAD
Slice cucumbers and tomatoes into pieces of equal thickness, and lay them alternately around a bunch of white lettuce leaves. Pass separately either a French or Mayonnaise dressing, or both.
CUCUMBER SALAD TO SERVE WITH FISH
Peel the cucumbers, and place them in cold water to become crisp. Do not use salt in the water, as is sometimes recommended, as it wilts and makes them indigestible. Cut the cucumbers in two lengthwise, and lay them, with the flat side down, on the dish on which they are to be served. Slice them without destroying their shape, and pour on them a French dressing.
STRING-BEAN SALAD
Cut each bean in four strips lengthwise; lay them evenly together and boil in salted water until tender. Remove them carefully and drain. When they are cold and ready to serve, pile them on a flat dish, trim the ends even, and pour over them slowly a French dressing. Garnish with parsley, white chicory leaves or nasturtium leaves.
