FRUIT SALADS
APPLE SALAD No. 1
Peel and slice apples, pour over them at once a little lemon juice, to prevent discoloration. Add plenty of whole nut meats and serve with Mayonnaise Dressing.
APPLE SALAD No. 2
Prepare apples as in Apple Salad No. 1, and add sliced onions. Serve with French Dressing.
CHERRY SALAD
Stone a sufficient number of cherries, insert a peanut in each, arrange on lettuce, and serve with Mayonnaise Dressing.
FRUIT SALAD
Oranges may be used alone, with nuts, or with apples, nuts and pineapple. Serve with Mayonnaise Dressing.
NUT SALAD
Cut in small pieces, place on lettuce leaves and cover with Mayonnaise Dressing.
NUT AND APPLE SALAD
Combine sliced apples, nuts and a few chopped figs. Serve in shells made of halves of orange skins, and put whipped cream on top.
POTATO SALAD No. 1
Boil potatoes in their skins. When cooked, pour off the water and let them remain a few minutes in the kettle to prevent their becoming soggy or sticky. Chop one-half an onion and mix in with potatoes, with some chopped parsley. Serve with French Dressing.
POTATO SALAD No. 2
Slice a dish of cold potatoes. Chop some celery, parsley and an onion, mix well, sprinkle with celery salt, add one-half of sliced hard boiled egg to each plate, and serve with French Dressing.
A little chopped cabbage is an agreeable addition for a change in Potato Salad.
PRUNE SALAD
Soak dried prunes all night in cold water, or leave a few moments in hot water. Remove pits and cut fruit lengthwise. Arrange on a lettuce leaf, sprinkle with chopped nuts, and serve with a dressing of equal parts whipped cream and Mayonnaise Dressing.
TOMATO SALAD NO. 1
Peel tomatoes and remove a portion of the center, sprinkle with salt and chill on ice. Smooth the cheese to a paste, adding the other ingredients, and fill in the tomato centers. Put a bit of Mayonnaise Dressing on top, setting each tomato on a lettuce leaf with any preferred garnishing.
Tomatoes may be stuffed with asparagus tips.
TOMATO SALAD No. 2
Peel and slice tomatoes, place on lettuce leaves, cover with Mayonnaise Dressing, and scatter over that a few nut meats.
TOMATO JELLY SALAD
Harden the jelly in a large flat dish, and cut out any desired shapes and place on lettuce leaves. Mix one-half cupful each stoned chopped olives and chopped cucumber pickle, with a little Mayonnaise Dressing.
VEGETABLE SALAD No. 1
Keep onions, lettuce and young mustard in cold water an hour or two, chop and serve with French Dressing and sliced hard boiled eggs.
VEGETABLE SALAD No. 2
String beans, peas, lima beans, sliced tomatoes, cucumbers and onions arranged on a lettuce leaf and served with French Dressing is a favorite salad.
Any one, or two or three ingredients may be omitted.