STRING BEAN SALAD.—Cut ends of tender green beans, string them, cut them either lengthwise, or just break them, boil until tender, add salt, drain. Slice onion very fine, mix with beans, season with pepper, and another pinch of salt, pour diluted vinegar over them, turn diced fried bacon quite hot over this mixture.
CABBAGE SALAD OR DUTCH SLAW.—Select a nice clean cabbage, slice very fine, something like sauer kraut; place in a stew pan, pour boiling water on, let stand for half hour, then drain, slice onion fine, mix with cabbage, season with salt and pepper, turn over this hot bacon grease, with bacon dices in diluted vinegar. Above vegetable salads were given by Mrs. Bruegger in her German Cookery demonstration.
BEET AND CHEESE SALAD.—Make cottage cheese into balls, stick on either side half English walnut. Slice small sweet beets and put two cheese balls and three beet slices on lettuce leaf. Keep on ice until just before time to serve. Add French dressing just before serving. This is a simple salad and so tasty that you will be sure to like it.
FRENCH DRESSING.—Mix three teaspoonfuls of cider vinegar with three and one half tablespoonfuls of olive oil, one large pinch of salt, one tiny pinch of black pepper and red pepper.
TOMATO SALAD.—Choose smooth, red tomatoes, peel; cut into halves, set on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a spoonful of mayonnaise on each and garnish with nasturtiums.—Mrs. R. J. Walker.
SPINACH SALAD.—Chop cold boiled spinach fine, season well with salt and pepper, and a little nutmeg and mould into small cups. When cold and formed, turn out on lettuce leaves and garnish with hard boiled eggs sliced or the yolks of hard boiled eggs run through a ricer. Serve with mayonnaise. Strips of Spanish red peppers may be used for garnishing in place of the eggs. The nutmeg can be omitted if distasteful, but most people find it an attractive addition.—Contributed.
SHRIMP AND TOMATO SALAD.—Add to the contents of one can of shrimps, an equal amount of crisp white celery cut in small pieces. Mix with a cream or mayonnaise dressing. Place a thick slice of tomato on a crisp lettuce leaf, and a mound of the salad mixture on the tomato. Decorate with a few stuffed olives on each serving, and top with a spoonful of the mayonnaise. If ripe tomatoes are too expensive or not obtainable at this season the salad may be served on tomato jelly cut in thick slices or else molded in the form of cups.—Contributed.
TOMATO JELLY.—To make the tomato jelly salad, soak a quarter cupful of gelatine in the same amount of water. When softened put into a sauce pan with a cupful of strained tomato, a quarter cupful cold water, a teaspoonful of salt, the same amount of onion juice, a tablespoonful of tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over the fire until the gelatine is dissolved, but not a moment longer, turn at once into egg cups or small molds and set away to harden. Serve on lettuce leaves with mayonnaise.—Contributed.
TOMATO SALAD WITH MAYONNAISE.—Have as many hallowed out tomatoes or molded tomatoes as there are guests to serve and set each in a crisp lettuce leaf. Upon this lay half of an egg that has been deviled and with this three little silvery sardines. Sprinkle with pieces of green pepper, cut fine and dress with mayonnaise.—Contributed.
FANCY EGG SALAD.—Select perfect lettuce leaves and arrange in circles on a large platter or on individual plates. Cut hard boiled eggs into halves, remove the yolks and cut the whites into petals shaped like water lilies. Arrange these strips in the center of the lettuce leaves (which simulate lily pads) to form a circle, leaving a small circular opening in the middle. Then put in a second row of petals, placing the pieces between those in the first circle. Lastly press the egg yolks through a ricer, heaping them in the center of the white petals, to represent the heart of a lily. Pass a bowl of mayonnaise with the salad or heap lightly on the surface.—Contributed.