CHICKEN SALAD EN BELLEVUE
Make the tomato aspic and mould in a border mould. At serving-time turn out upon a platter, fill the centre with chicken salad and surround with tomato aspic. Garnish with the heart-leaves of head lettuce.
CUCUMBER ASPIC SALAD
Chop cucumbers fine, or grate on a coarse grater. Season with onion and celery, or a little celery seed. Add salt, pepper, and vinegar to taste, and save every drop of the juice. Tint with green color paste if desired. Use one package of gelatine to each quart of the pulp, and proceed according to directions given for other aspic salads. Turn into a border mould and chill on ice. At serving-time cover the platter with lettuce leaves, turn the border out of the mould and fill the centre with a fish salad.
CELERY AND RADISH SALAD
Prepare the celery as usual, but do not peel the radishes. Slice them thin and leave the little red line around each slice. Chill thoroughly, mix with [mayonnaise], and serve on lettuce leaves. Garnish with whole radishes.
CABBAGE SALAD
Select a small, heavy, shapely head of white cabbage. Cut a slice off the top and scoop out the interior carefully, leaving a thin shell. Shred the inner portion with an equal quantity of crisp celery, mix with [mayonnaise] and serve in the cabbage. A few nut meats may be added. Sometimes the cabbage bowl is filled with fried oysters, and the celery and cabbage salad served on lettuce leaves.
SALAD À L’ESPAGNOLE
Scald, skin, and cool large, smooth tomatoes, cut a slice off the blossom end and scoop out the pulp with a silver spoon. Drain the pulp, add an equal quantity of cucumber dice, cut small, and a little grated onion to season, mix with a [French dressing] and fill the tomato shell with the mixture. Put a spoonful of [mayonnaise] on top of each tomato and serve on individual plates covered with lettuce leaves.