TURKEY SALAD
Use cold roast turkey and prepare according to directions given for [Chicken Salad].
EGG AND CABBAGE SALAD
Boil six eggs hard. When cold, cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve, season with salt, pepper, and grated onion, and mix to a paste with [mayonnaise]. Mould into small balls and set aside. Shred the whites with the scissors, and add twice as much shredded cabbage. Mix with [mayonnaise], arrange on a bed of lettuce leaves, and drop the egg balls on the salad.
EGG AND SARDINE SALAD
Boil three eggs hard. Cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve with four sardines, season with salt and pepper, and add enough cream or oil to make a paste. Shape into balls. Shred the whites of the eggs with the scissors, and mix with twice the quantity of finely cut celery. Mix the celery and egg together with [mayonnaise], arrange on lettuce leaves, and drop the balls of egg paste upon the salad.
TONGUE AND POTATO SALAD
Cut cold, cooked, pickled lamb’s tongues into dice, mix with twice the quantity of cold, boiled potatoes cut into dice, and add a little hard-boiled egg, finely chopped. Pour over a [French dressing] to which a tablespoonful of chopped cucumber pickle has been added.
SHREDDED LETTUCE SALAD
Use the leaf lettuce and cut crosswise into narrow ribbons, using scissors or a very sharp knife. Serve with [French dressing]. Sliced hard-boiled eggs may be mixed with this salad.