BEAN SALADS
Boiled navy beans, flageolets, or Lima beans may be mixed with French or Mayonnaise dressing, and garnished with hard-boiled eggs and parsley.
CAULIFLOWER SALAD
Break the vegetable into flowerets; season with salt, pepper, and a little vinegar and oil. Pile them in a pyramid on a dish, and pour over them a white Mayonnaise. Arrange around the base a border of carrots or beets, cut into dice or fancy shapes, to give a line of color. Place a floweret of cauliflower on the top of the pyramid.
MACÉDOINE SALAD
This salad is composed of a mixture of vegetables. The vegetables are boiled separately; the large ones are then cut into dice of equal size. The salad is more attractive when the vegetables are cut with fancy cutters or with a small potato-scoop. Peas, flageolets, string beans, flowerets of cauliflower, beets, celery roots, asparagus points, carrots, and turnips—all, or as many as convenient, may be used. Mix them lightly with French dressing or with Mayonnaise. If the latter, marinate them first. Be careful not to break the vegetables when mixing them. Arrange lettuce leaves like a cup, and place the macédoine in the center.
POTATO SALAD
Boil the potatoes with the skins on; when cold remove the skins and cut them into slices three eighths inch thick, or into dice three quarters inch thick, or cut the potatoes into balls with a scoop; sprinkle them with a little grated onion and parsley, chopped very fine. Turn over them a French dressing. They will absorb a great deal. Toss them lightly together, but do not break the potatoes, which are very tender. A Mayonnaise dressing is also very good with marinated potatoes. A mixture of beets and potatoes with Mayonnaise is also used. Garnish with lettuce, chopped yolk of hard-boiled egg and capers. In boiling potatoes for salad, do not steam them after they are boiled, as they should not be mealy. New or German potatoes are best for salad.
COLD SLAW
Shred a firm cabbage very fine. Mix it with a French dressing, using an extra quantity of salt, or put into a bowl the yolks of three eggs, one half cupful of vinegar (if it is very strong dilute it with water), one tablespoonful of butter, one half teaspoonful each of mustard and pepper, and one teaspoonful each of sugar and salt. Beat them together, place the bowl in a pan of boiling water, and stir until it becomes a little thickened. Pour this while hot over the cabbage, and set it away to cool.