Lettuce Stalk Salad
Take the stalks from lettuces running to seed, and tie them in bundles, cutting them more or less the same size. Place in a saucepan and boil until tender, 10 to 15 minutes. Take out and drain them, and allow them to get quite cold. Then cut up into slices of the same size, place in a salad bowl and cover with mayonnaise sauce.
Nut and Celery Salad
Crack some Brazil nuts and cut the kernels into 3 or 4 pieces. Take an equal quantity of crisp cleanly-washed and shred celery. Mix together and dress with mayonnaise sauce. Pile in the centre of the salad bowl and garnish with sliced tomato or beetroot.
Winter Salad
Scald and then boil one or two large onions till soft. When cold, slice the onion, mix it with shred celery and sliced beetroot. Dress with oil, vinegar, salt and pepper.
Walnut and Celery Salad,
which is simply ⅔ celery to ⅓ walnuts tossed in mayonnaise sauce.
Russian Salad, No. 1
Cut up some beetroot into shapes, add to this a little chopped celery, some turnip, carrot, potato, all cooked and cut into dice; pour some mayonnaise over it all, mix well, and garnish with bunches of cress. If liked, a French vinaigrette dressing may be used instead of the mayonnaise.