Cabbage salad is possible at all seasons of the year, and should be one of the first that the child should learn to make. Insist on getting small, perfect heads, and have the leaves removed one at a time, examined closely and washed as carefully as lettuce, for fear of worms. After chopping finely, the desired quantity is to be seasoned with salt and pepper and served on the small, tender white leaves, with the following dressing:
SOUR CREAM DRESSING
To half a cup of thick sour cream, add half a teaspoonful of salt, a teaspoonful of sugar, a dash of black pepper, and two teaspoonsful of strong vinegar.
FRESH FRUIT SALAD
Almost all kinds of fruit are used in salads. Bananas and oranges, alone or together, are served on lettuce with the cream salad dressing, as are also the skinned and seeded white grapes. Pineapple and grapefruit are delicious with head lettuce, served with the French dressing containing but a few drops of the onion juice. Then again, all may be combined, served with either dressing preferred, and improved by the addition of a few nuts.
WALDORF SALAD
For four people have the little cook take four pretty red apples, cut a slice off the top, and after removing the core, carefully cut out with a teaspoon the inside of each without breaking the skin. Taking half the scooped-out apple, she must add an equal amount of celery (cut in small pieces) and chopped English walnuts, one teaspoonful salt and boiled dressing enough to cover. After tossing up lightly with a fork pack in the apple shells, and when possible serve in nests made of lettuce cut in strings.
GREEN PEPPER SALAD
Take sweet green peppers, cut a slice from the top, remove seeds, and fill with either the mixed vegetables or diced cucumbers, covered with French dressing. Serve on lettuce.