Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with [Mayonnaise].
CABBAGE SALAD—I
Marinate shredded cabbage in [French dressing], drain, and serve on lettuce with [Mayonnaise].
CABBAGE SALAD—II
Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with [French] or [Mayonnaise dressing].
CARROT SALAD—I
Boil young carrots in water to which a little sugar may be added. Drain, cool, cut up, and serve on lettuce with [French dressing] or [Mayonnaise].
CARROT SALAD—II
Mix diced cooked carrots with lettuce and serve with [French dressing], sprinkling with minced cress, chervil, chives, or parsley.