EGG AND POTATO SALAD
Dress slices of cold, hard-boiled eggs and potatoes with [French dressing], arrange on lettuce leaves, and garnish with stoned olives.
CHEESE AND PARSLEY SALAD
Moisten Neufchatel or cream cheese with cream, and shape in tiny balls. Roll in very finely minced parsley, and serve on lettuce leaves with [French dressing].
CHERRY AND PINEAPPLE SALAD
Half of a banana, one orange, one cupful of shredded pineapple, one cupful of stoned cherries, one fourth cupful of blanched almonds, the juice of half a lemon, and one tablespoonful of powdered sugar. Use the cherry juice in a [French dressing].
SHRIMP AND CELERY SALAD
Equal parts of shredded shrimps and finely cut celery. Mix with [mayonnaise] and serve on lettuce leaves.
POTATO AND NUT SALAD
Three cold, boiled potatoes, three hard-boiled eggs, one half cupful of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, stone the olives, cut fine, break up the nut meats and mix all together. Pour over a small quantity of [French dressing] and let stand on ice. At serving-time, mix with a little [mayonnaise].