Macedoine Salad

Out of slices of cooked carrot, white and yellow turnip, and bottoms of artichokes, stamp fancy shapes, add to them cooked green peas and asparagus tips, also finely cut stringless beans, mix all together; serve on lettuce leaves, with French dressing and a few capers.

Oyster Salad

Oysters scalded and washed, cooled, served on lettuce leaf with Tartar sauce.

... (2) Equal quantities of white celery and cabbage minced together and blanched, then cooled; oysters scalded with their own liquor, to which is added a little vinegar and salt, then drained and cooled; season the celery and cabbage with a little oil and white vinegar, place it in centre of dish, dip the oysters in mayonnaise and surround the centre.

Onion Salad

Take either the Bermuda or Spanish onion, peel them, slice in rings one-quarter inch thick, steam them till half done, then let them become very cold; serve on lettuce leaves, with Ravigote sauce.

Oyster Plant Salad

Cold boiled oyster plant, cut in finger lengths; when very cold, season them with salt and pepper, dip the ends in Ravigote sauce, arrange on fancy strips of cooled toast (like asparagus) and garnish with aspic jelly.

Okra Salad

Okras blanched, drained and quartered; served on a bed of shredded endive; pour over French dressing containing chopped chives and chervil.

Partridge Salad

Cold trimmed joints of roast partridge, marinaded in tarragon vinegar and olive oil. (One in two add salt, pepper, minced chives and chervil); serve on a bed of shredded lettuce, pour the marinade over, garnish with sliced eggs, capers and gherkins .... (2) Cold roast partridge cut in dice, marinaded for two hours in French dressing, drain it, then mix the partridge with an equal amount of diced white celery; place the salad on a leaf of lettuce, mask with a mayonnaise, garnish with minced pickle and chopped capers.

Potato Salad

Cold boiled potatoes sliced, little minced onion and chopped parsley, mixed and seasoned with salt, pepper, oil and vinegar... (2) Slices of cold boiled potatoes, shredded salt anchovies, chopped parsley, pepper, salt, French mustard, tarragon vinegar and cream salad dressing, all mixed together and served on lettuce... (3) Sliced thin cold boiled potatoes, thoroughly mixed with French dressing, adding a little more vinegar... (4) Sliced cold boiled potatoes, sliced onion, chopped parsley, fried bacon in dice with its fat, salt, pepper and cream salad dressing, all mixed together and served on lettuce... (5) Balls of potatoes scooped from peeled raw ones, steamed till done, then cooled, moistened with Hollan-daise sauce; served on lettuce and sprinkled with finely chopped chives and chervil.

Romaine Salad

Broad shredded Romaine lettuce leaves, sprinkled with salt, pepper, oil and tarragon vinegar.

Russian Salad

Cooked salad of carrots, parsnips and beetroots cut in shapes; pieces of fowl and shredded anchovies, mixed together and seasoned with combined oil, vinegar and French mustard; served garnished with olives and caviar.,. (2) Cooked ham, smoked tongue, roast beef, chicken and mutton cut in dice, shredded salt anchovies; season and mix with Tartar sauce;serve within a border of shredded lettuce.