TOMATOES STUFFED WITH ASPARAGUS TIPS
Prepare tomato shells according to directions previously given. Cut cold, cooked asparagus tips in small bits, mix with [mayonnaise], and fill the shells. Season with grated onion if desired.
TUTTI-FRUITTI SALAD
One half pound of figs, cut in small pieces, one quarter pound of stoned dates, four oranges cut into small slices, one cupful of canned strawberries, one cupful of canned pineapple, the juice of one lemon, three or four tablespoonfuls of sugar, and one cupful of sherry. While this is not strictly a salad, it is served on lettuce leaves in place of a salad. Half or a third of the quantity is sufficient for a small family.
SPAGHETTI SALAD
Shredded celery, boiled spaghetti broken into inch pieces, and bits of Spanish pimento. Mix with [mayonnaise] and serve on lettuce leaves.
SWEETBREAD AND CUCUMBER SALAD
Mix cooked sweetbreads, cut into dice, with half the amount of cucumbers cut the same size, and a little finely cut celery. Mix with [mayonnaise] and serve on lettuce leaves.
HAM AND CELERY SALAD
Cut cold, cooked ham into bits and mix with half as much celery cut fine. Mix with [mayonnaise] and serve on lettuce leaves. Garnish with hard-boiled eggs cut in slices.