BEET SALAD.
Boil small sized beets till tender in salted water; remove the skin, scoop out the center—leaving the sides one quarter of an inch thick; pour over them a French dressing to which has been added a few drops of onion juice; stand aside for an hour. Chop up four stalks of crisp celery and one cucumber; add one tablespoonful of chopped parsley, one half teaspoonful of onion juice and the chopped pieces of the beet taken from the centers; mix all together, drain the beets, and fill with the mixture; arrange on water cress, pour over it a French dressing.
CABBAGE SALAD.
Select a solid, white, head of cabbage, cut in half; then slice as finely as possible, with sharp knife or cabbage cutter the quantity desired; let stand in cold salted water for half an hour, drain thoroughly, and dress freely with cream dressing, to which has been added a dozen sliced olives, and a teaspoonful of chopped parsley.
SALAD OF GRAPE FRUIT AND WALNUTS.
Remove the pulp carefully from the grape fruit and add walnut meats in proportion of one half to the quantity of pulp; make a dressing of three tablespoonfuls of oil, with salt to taste, a dash of cayenne pepper, and one tablespoonful of lemon juice; pour this over the grape fruit and walnuts, and serve very cold.
A SWEET SALAD.
Slice bananas, and place in pudding, or salad dish, alternate layers of banana and strawberries, covering each layer liberally with sugar. Cover with whipped cream. Instead of strawberries, oranges may be used.
ORANGE SALAD.
Beat the yolks of four eggs until very thick and light colored, then beat into them, gradually, one cupful of sifted, powdered sugar and half a level teaspoonful of salt; beat until the sugar is dissolved. Next add the juice of two lemons and beat again. Peel and slice thin, six bananas. Peel four oranges, cutting close to the pulp, pick out the seeds, and slice oranges across in thin slices. Put into a deep glass dish a layer of bananas, then of the dressing, then of the orange, then again a layer of each in the same order with banana on the top, and pour the remainder of the dressing over it. Set on ice and serve very cold.