SALMAGUNDI.
Cut into neat strips three cold boiled potatoes, one carrot, one large beet, one half of a small cauliflower—all boiled and cold. Pile in attractive order on a flat dish; chop a cucumber pickle fine and strew over the pile, cover with raw tomatoes, pared and sliced; surround with crisp lettuce leaves as an outer bordering and pour mayonaise dressing over all. Pass a boat of dressing with the salad, also toasted crackers and cheese.
LETTUCE AND GRAPE FRUIT SALAD.
Tear a head of washed lettuce into pieces. Pare and divide into carpels one grape fruit. With a pen-knife slit the white skin that envelops each carpel; take hold of the two ends, bend it back, and the fruit will fall out in little pieces, remove the seeds. Pour fruit and juice over the lettuce, and serve with a French dressing.
VEGETABLES.
CREAMED VEGETABLES.
Take equal quantities of carrots, turnips, asparagus, peas and cauliflowers. With a vegetable scoop cut the carrots and turnips into pieces a quarter of an inch square, or turn them into the shapes of olives, filberts, &c. Divide the cauliflowers and asparagus into small, neat pieces. Cook the vegetables separately in plenty of water; when tender drain and dry them; cover with white sauce and serve.
ESCALOPED ONIONS, CAULIFLOWER, OR ASPARAGUS.
Boil until tender, then put in baking dish and pour over sauce made of one tablespoonful of butter rubbed into one and one half tablespoonfuls of flour, pour over it one pint of hot milk, and cook until it is like a custard. Sprinkle thick with bread crumbs and bake one half hour. Cut the vegetables into small pieces before pouring over the sauce.