Take large and long cucumbers, cut them through the middle lengthwise, scrape out the inside and one has a pretty green boat in which to serve the salad. This is particularly pretty with lobster or shrimp salad on account of the contrast in the color.
CHRISTMAS SALAD Marian Blade
Two large grapefruit; one cup chopped celery; one cup chopped tart apples; one-half cup hickory nut meats. Cut grapefruit in small pieces, being careful to remove all partitions and tough parts. Drain off juice, add celery, apples, nuts and mayonnaise. Toss together and serve on small leaves of cabbage. Garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves.
DATE AND PINEAPPLE SALAD Mrs. Lyman
One pound dates; four slices pineapple; one cup nut meats. Wash the dates and steam for five minutes, dry in oven. Cut in half removing the seed. Chop nut meats. Cut pineapple into small cubes and mix with nut meats. Marinate with French dressing and stuff dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.
NEAPOLITAN SALAD Mrs. Lyman Holsey
Two cups of cottage cheese; one-half cum cream; one-half teaspoonful salt. Mix cheese with cream and salt. Color one-third of mixture with beet juice, pink. Mold in brick shaped tin which has been dipped in very cold water. Put in a layer of white, then the pink, then white. Chill thoroughly before turning out. Slice with very sharp knife dipped in hot water. Serve on lettuce leaves.
ANCHOVIE BONNES-BOUCHES Mrs. Trumen
Fillet some anchovies, cut them into thin strips, and put them on a dish with some shredded lettuce leaves, small radishes, some capers, thin slices of lemon and chopped parsley. Arrange all tastefully, season with lemon juice mixed with salad oil, garnish with stoned olives and the yolks and the whites of hard boiled eggs.
CUCUMBER SALAD Mrs. J. T. Brown