Cucumber Salad

Peel and slice fresh cucumbers; salt well and set aside for 3/4 hour; drain, add red pepper, vinegar and some cream, added very carefully to prevent curdling.

Nut Salad

One cup chopped nuts, 2 cups cabbage, 1/2 cup cream, mixed with the following dressing: Four eggs, 2 teaspoons each of sugar and salt, 1 teaspoon each of celery seed and mustard, 1/2 teaspoon pepper and butter size of an egg. Mix thoroughly with 1 cup vinegar, cook till thick; cool and mix with cabbage and nuts.

Celery, Apple And Nut Salad

Cut crisp celery in thin crescent pieces; peel and core tart apples, divide into eighths and slice crosswise into thin slices; crumble pecans or walnuts. Take equal parts of celery and apple, and 1/4 Part nuts; mix with salad dressing. Serve on lettuce leaves, covering with mayonnaise and garnishing with thin rings or crescents of red apples and the celery tips.

Normandy Salad

Take equal parts of cooked green peas and pecan kernels, the latter cut in small pieces. Mix with mayonnaise and serve on lettuce leaves.

Chicken Salad

Boil the chicken tender; when cold chop the meat rather coarse; chop the celery. Take 1 quart of chicken, 1 pint of celery and 1 teaspoon salt. Mix all well together with sufficient dressing to moisten and serve on lettuce leaves with either mayonnaise or cooked dressing.

Mock Chicken Salad

Take a piece of nice firm veal; cook tender in small quantity of water, and allow to cool in the water in which it has been cooked; salt well while cooking. When cool, drain it and remove all gristle or fat; chop and substitute all or part for chicken and prepare with celery the same as chicken salad.

Shrimp Salad

Two cups finely chopped celery, 1 cup shredded lettuce, 1/4 cup chopped olives, 1 can shrimps broken in pieces, 2 tablespoons capers, whites of 2 hard-boiled eggs, chopped fine, 2 tablespoons mayonnaise. Mix thoroughly; garnish with lettuce and dressing. Crab may be substituted for shrimps.

Lobster Salad

Carefully free from all bits of shell 1 can of lobster; shred it; add 1-3 part shredded lettuce or celery and mix with mayonnaise. Serve on lettuce leaves with spoonful of the dressing on top. The lettuce and celery may be left out, using the lobster alone, if preferred.

Crab Salad

For six persons, take 1 crab, shred meat fine and add to it one-third quantity of crisp celery cut in small pieces (not chopped); mix with a little mayonnaise, and serve on crisp, light, lettuce leaves. Before serving add a teaspoonful of mayonnaise to each dish.

Cooked Salad Dressing

Yolks of 6 eggs, well beaten; add 5 even tablespoons mustard, 6 of sugar, 2 of salt, 8 tablespoons of oil or melted butter, a few drops at a time, 18 tablespoons milk, 17 tablespoons of vinegar. Boil to the consistency of soft custard; remove from fire and let stand for 5 minutes; then add the whites of the eggs beaten to a stiff froth, and beat all well. This dressing will keep some time if sealed in a fruit jar and kept in a cool place.

Oyster Salad

One quart of oysters cooked in their own liquor until the edges curl; drain them, and add a tablespoon of oil, 1 of vinegar or lemon juice, salt and pepper; place in the ice-chest. Just before serving, drain the oysters again and mix with them 1 pint of chopped or cut celery, and pour mayonnaise dressing over the whole.

Stuffed Egg Salad

Boil 9 eggs hard and put in cold water to prevent their turning dark; when cold, remove shell and cut in half lengthwise; remove the yolks and mash. Pit and chop fine about 1/2 cup of olives (ripe ones are preferable), bone 1 small can best sardines and, chop; add all to the mashed yolks and moisten with mayonnaise dressing. Put this mixture back into the cavities of the whites; serve on lettuce leaves, garnished with mayonnaise. Chopped boiled ham may be substituted for sardines. Allow 3 half eggs to each person.

Egg Salad. (Plain.)

Cold boiled eggs, either sliced or chopped, and placed on lettuce leaves. Cover with dressing.

Beef Salad

Chop any cold meat very fine; to each 1/2 pint add 1 tablespoon tomato catsup, 1/2 teaspoon salt, 2 tablespoons olive oil; mix thoroughly, adding a little at a time; add 1 tablespoon vinegar. Peel and scoop out center of several nice tomatoes; fill with mixtures; cover top of each with finely chopped parsley or cress. Serve on lettuce leaves.