Mould cold cooked spinach in small cups. Turn out on lettuce, garnish with hard-boiled eggs and bits of cooked ham or tongue. Serve with [Mayonnaise] or [French dressing].
SPINACH SALAD—II
Season cooked chopped spinach with salt, pepper, oil, and lemon-juice, and mould in small moulds. Turn out on thin slices of cold boiled tongue and serve with [Tartar Sauce].
TOMATO SALAD—I
Peel and quarter large tomatoes and serve on lettuce with [Mayonnaise]. Marinate first in [French dressing] if desired.
TOMATO SALAD—II
Fill a salad bowl with alternate layers of sliced tomatoes and cucumbers and serve with [French dressing] or [Mayonnaise]. Crisp lettuce may be added.
TOMATO SALAD—III
Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken into small bits. Serve with lettuce and [French dressing] to which minced garlic has been added.