lettuce with Mayonnaise No. 2. Garnish with round red radishes sliced in the shape of roses.

CABBAGE SALAD.

The half of one small, hard, white cabbage shredded finely, mixed with one small, white onion chopped and all soaked in ice water two hours. Drain well and mix with half the amount of finely shredded celery; dust with cayenne, sprinkle with a pinch of sugar and dress with French dressing containing a dash of Worcestershire sauce. Serve in a nest of endive and put a few small blocks of red beet which have been dressed with vinegar, on top.

STRAWBERRY SALAD.

Slice strawberries. Add half the quantity of thinly sliced kumquats and sprinkle lightly with sugar. Dress with a very little lemon dressing and put in small cup shaped leaves of white lettuce. Garnish with a large strawberry, with cap and stem.

MAMMEE-SAPOTA SALAD.

Cut in half, remove seed and dress with lemon dressing, adding a few drops of the juice of sour sops. Serve on lettuce leaf and eat with a spoon. This is a very pretty dish.

FLORIDA SALAD.

Peel grapefruit, oranges, and tangerines; divide into lobes, remove white skin and seed, and put on lettuce leaves. Cut a pineapple into small square blocks and pile a little on top of each plate of salad. Around the salad put slices of banana with a little lemon juice squeezed over. Serve with mayonnaise.

Luncheon Salads.

AVOCADO PEAR SALAD.

Cut the meat of an avocado pear in strips, lengthwise, then cut into square blocks. Mix carefully, without mashing, with cold hard boiled eggs, cut up. If the pears are not too large, fill hulls with the salad and place on lettuce or serve on lettuce without the hulls. Dress with Mayonnaise No. 2.

OYSTER SALAD.

One pint of small, fresh oysters. Strain the liquor and rinse the oysters in ice water; put oysters back in liquor and scald until well curled. Drain and chill. Mix with equal quantity of diced celery, one small cucumber pickle chopped fine, a sprinkling of cayenne, and one cupful of chopped mushrooms. Serve on lettuce with Green Mayonnaise.

TUNA SALAD.

Mix equal quantity of tuna and chopped celery. Slice midget cucumber pickles in lengthwise, small strips, mix with the fish and celery and sprinkle with cayenne. Serve on lettuce leaves and dress with Mayonnaise No. 2. This salad is also nice for bridge parties. The tuna fish is often called the “Chicken of the sea.”

TURKEY SALAD.

Put a thin slice of tender turkey on a lettuce leaf. Mince celery and truffles, mix with mayonnaise and put a little mound of it on each piece of turkey and top with a Salmiring. (Rings cut from seeded olives.)

CHICKEN ASPIC SALAD.

Cover a four pound fat chicken with boiling water, season with salt and black pepper, and simmer until tender. Remove chicken. Season liquor with a finely chopped small onion, a few cloves, a dash of cayenne and boil down to about one pint and a half. Soak one box of gelatine in a cup of cold water with one tablespoonful of lemon juice added. Pour into chicken stock and boil a few seconds. Remove from the fire and strain, then clarify with the whites of two eggs. Dice the cold chicken and add half the quantity of celery cut fine. Just before the gelatine begins to set, put a little in the bottom of individual cups, add chicken and celery and finish the top with more gelatine. Put cups near ice until ready to serve. Turn out of cups—using a thin bladed warm knife—on lettuce leaves, and with a paper tube squeeze a little ring of stiff mayonnaise around the base of salad. Put an olive and two maraschino cherries on top of each.

SARDINE EGGS.

Hard boiled eggs split lengthwise in halves and a teaspoonful of sardine mayonnaise on top, served on lettuce leaves.

Sardine Mayonnaise: plain mayonnaise with boned sardines mashed into it. Make pretty hot with tabasco and add finely chopped cucumber pickles.

EGG LILIES.

Carefully cut the white of hard boiled eggs down lengthwise to form petals. At the base of each petal put a drop of Deep Yellow Mayonnaise and on top of the yolk, in center, make a tiny indentation and fill with Green Mayonnaise.

These are pretty to serve on a helped plate containing cold boiled ham and sandwiches.

Put a few nasturtium leaves around the lilies.

CHICKEN SALAD.

Salt and pepper one four pound fat chicken and simmer in water enough to cover until perfectly tender. When done, remove chicken, and if there is too much liquor boil down until there is just about enough in which to jelly the chicken. With the kitchen scissors, cut the chicken into half inch pieces and leave in liquor over night on ice. Just before serving, mix jellied chicken with equal quantity of diced, crisp celery and two teacupsful of broken pecan meats. Turn all into a large mixing bowl, add one-half teacup of plain French dressing and with salad fork and spoon lightly toss together. Serve with mayonnaise on lettuce leaves and garnish with slices of cold, hard boiled eggs and Salmirings.

Veal is often combined with half the amount of chicken in making this salad. Cover veal with water, season with salt and pepper and simmer until done. Cut in small pieces and mix with chicken, half veal and half chicken.

SALMON SALAD.

Bone and drain one medium sized can of the best salmon and sprinkle lightly with cayenne. Dice an equal quantity of crisp celery, add a few capers to French dressing and toss all together with fork and spoon. Serve on lettuce leaves. Grate the whites and yolks of hard boiled eggs separately, sprinkle a little grated white on top of each serving and the grated yolks in a ring around the base. Put a teaspoonful of Green Mayonnaise on top.

CRAB SALAD.

Flake freshly boiled crab meat, sprinkle with cayenne and chill. Before putting into refrigerator, cool and put into a closely covered dish, as the odor of fish is disagreeable in a refrigerator. Chop celery, mix with crab meat, add a squeeze of lemon juice, a sprinkling of salt and serve in shells with mayonnaise on top, or serve on lettuce leaves and garnish with thin slices of cucumbers that have been marinated in French dressing.

SHRIMP SALAD.

Boil and peel fresh shrimps and soak in ice water half hour, drain and sprinkle with cayenne. Chill shrimp and mix with equal quantity of crisp celery, a little lemon juice and a sprinkling of salt. Serve in halves of large green, bell peppers, cut lengthwise. Put Green Mayonnaise on top and serve on lettuce leaves.

KIPPERED HERRING SALAD.

Flake kippered herring and take out bones. Boil small new Irish potatoes, in jackets, peel and slice. Slice pickled pearl onions. Gently mix all together. Dress with French dressing and garnish with sliced pimolas.

LOBSTER SALAD.

Flake the meat of freshly boiled lobster and chill; add chopped celery and hard boiled eggs cut into blocks. Season with French dressing to which a few drops of sherry have been added. Serve in a nest of endive with mayonnaise.

ROAST BEEF SALAD.

One cupful of cold, roast beef and one cupful of cold Irish potatoes cut into half inch pieces. Chop one small, white onion and two firm tomatoes, drain and add to beef and potatoes. Season with red pepper, a little horseradish,