Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a [French dressing] to which chopped pickles and capers have been added.
EGG AND CUCUMBER SALAD
Slice cucumbers and hard-boiled eggs. Alternate slices of each in a circle around a bed of watercress, and serve with [French dressing].
TOMATO AND CHIVE SALAD
Peel and chill the tomatoes, and cut into halves. Sprinkle with finely chopped chives, and put a spoonful of [mayonnaise] on each half. Serve on lettuce.
GRAPEFRUIT AND CELERY SALAD
Mix grapefruit pulp with finely cut celery, using twice as much grapefruit as celery. Serve on lettuce leaves with [mayonnaise].
CUCUMBER AND PIMOLA SALAD
Mix in equal parts, slicing both thin. Use [French dressing] and serve on lettuce.