Potato And Tomato Salad

Cut four cold boiled potatoes into cubes; and two tomatoes into eighths. Thoroughly mix the potatoes with three tablespoonfuls of oil, one tablespoonful of vinegar, one tablespoonful of Tarragon vinegar, salt, and pepper to taste, and one tablespoonful of finely cut chives.

Mound in the center of a platter, surround with the sections of tomatoes, and a border of lettuce leaves.

Okra Salad

Cut the little buttons from the ends of the fresh okras, then wash them and put them in a pot and cover them well with boiling water. Let them boil vigorously for twenty minutes, then take them off the stove, strain them, and put them in the ice box. Serve with French dressing.

Beet And Pepper Salad

Thinly slice four small boiled beets. Remove the seeds from and parboil two green peppers five minutes, then cut in strips. When very cold, serve in nests of lettuce with a French dressing made as follows: Mix together four tablespoonfuls of olive oil, one tablespoon-ful of vinegar, one teaspoonful of Tarragon vinegar, one teaspoonful of salt, one-fourth teaspoonful of paprika, one-eighth teaspoonful of pepper, and, if liked, one teaspoonful of finely chopped onion or shallots.

Tomato Jelly Salad

Turn into saucepan the contents of a can of tomatoes, adding a bay leaf, one teaspoonful of brown sugar, a pinch each of allspice and ground nutmeg, half a chopped onion, a half-teaspoonful of salt, and a little cayenne pepper; simmer slowly, pouring in a little cold water if it becomes too thick, and strain through a puree sieve, stirring into each pint of liquid a tablespoonful of gelatine that has been dissolved in half a cupful of hot water; turn into small ring molds, and when cold and firm, mold in nests of crisp lettuce leaves, filling the center with a mayonnaise of celery; garnish with tiny stuffed olives and small capers.

Cabbage Salad

Select a well-shaped, crisp head of cabbage. Remove the coarse outer leaves, take out the heart of the cabbage, and cut the edges into points. Chop the removed cabbage finely, discarding all coarse stalks or ribs. Season with salt, pepper, and equal measures of salted whipped cream and mayonnaise dressing, and mix together thoroughly. Fill the open space in the cabbage with this mixture, and decorate with finely chopped beets. Garnish with parsley. Crisp the cabbage before cutting by letting it stand an hour or more, head downward, in very cold water.

Waldorf Salad

Chop rather finely four tart apples (squeezing over a little lemon juice), add two cupfuls of chopped white celery, and one cupful of mixed nut meats; toss the ingredients lightly together, blending in a large cupful of mayonnaise dressing, and arrange in individual portions in nests of lettuce leaves. Garnish with grated egg yolks and tiny pink radishes. A cream dressing can also be used here.

Cleveland Salad

Four cupfuls of boiling water, three lemons, one package of gelatine, four cucumbers, and one-quarter of a can of pimientos, salt to taste, and paprika as desired.

Make a hot unsweetened lemonade, add a pinch of salt and paprika. Dissolve the gelatine in a cupful of water. When it is dissolved, mix it with the lemonade. Slice the cucumbers very thin and add the peppers, put both in a large mold, and pour the lemon gelatine over all. Set in the refrigerator over night. Serve with mayonnaise on a bed of lettuce.