SNIDER.
Salad in Boats.
Select 6 fresh cucumbers all the same size. Pare, cut in halves length wise, scoop out the centers, and lay in water till wanted. Dry and fill with a 'mixture of sweetbread and peas, dressed with mayonnaise. Set on a green lettuce leaf or individual plates.—Amcm WARNER.
Spinach Salad on Tongue.
Pick over, wash, and cook peck spinach. Drain and chop fine. Sea son with salt, pepper, and lemon juice, and add 1 tablespoonful melted butter. Butter small tin molds slightly and pack solidly with the mixture. Chill, remove from mold, and arrange on thin slices of cold boiled tongue, cut in circular pieces. Garnish base of each with parsley, and serve on top of each sauce tar tare.—STELLa A. Dowxixo.
Sweetbread Salad.
1 cupful mayonnaise, 1 pair sweetbreads, 1 cupful celery, 1 head lettuce.
Soak the sweetbreads in cold water for twenty minutes, then parboil in salted water. Cool and cut in slices, mix with 1 cupful celery cut in small pieces, cover with French dressing, and chill for half an hour. Serve in nests made of the inner leaves of let tuce, and garnish with rnayonnaise.
Tomato Jelly with Celery Salad.
2 cups tomatoes, 1 slice onion, 1 teaspoonful salt, teaspoonful toepper, 2 tablespoonfuls granulated gel atin, i cupful cold water.
Cook the tomatoes vvith the onion, salt, and pepper twenty minutes, then strain; add the gelatin, which has been soaked in cold water, and stir until dissolved; pour into a border mold which has been previously dipped in cold water. Serve with a garnish of white lettuce, and fill the center with celery salad.
Potato Salad (German recipe).
Cut cold boiled, rather waxy, pota toes into moderately thick slices, put in a bowl, and add to every pound a tablespoonful vinegar, 2 tablespoon fuls oil, A teaspoonful salt, tea spoonful pepper, and a little minced parsley. Slices of beet root and onions are a great improvement to the salad.
Ox-Cheek Salad (German recipe).
The bones having been removed, the ox cheek is rubbed thoroughly with salt, and put into a deep dish in salt for a week. It is then boiled in plenty of water with vegetables and a sprig parsley for five hours. The liquor poured from this makes an ex cellent soup. The meat is cut into dice and put into a salad bowl, with new potatoes also diced, and the same quantity of beet root and celeriac blanched for five or six minutes in salt water. Mix the vegetables, sea son with salad dressing and a, spoon ful whole capers.
Salad of Shad Roe and Cucumbers.
Cover a pair of shad roes, a sliced onion, and a bay leaf with boiling wa ter to which has been added lemon juice or vinegar, and cook for twen ty minutes. Drain and dry the rocs, cover them with a tablespoonful lem on juice, 2 tablespoonfuls oil, and a dash pepper and salt. When cold, cut into small cubes (if they are not too tender). Rub a salad bowl with a clove garlic. Cut a thoroughly chilled cucumber in dice. Put a bed of lettuce into the bowl. Arrange the
cucumber and lettuce, and over that the roe, well drained from the marin ade. Garnish with a few delicate tips of lettuce and whole cucumber slices. Serve very cold.
Red-Apple Salad.
Select large red apples of uniform size, scoop into cups, and put in cold water in which there is a little lemon juice until time to fill them. Mix the chopped apple with celery, grape fruit carpels, and mayonnaise dress ing, and fill the apples. Garnish with Maraschino cherries and broken walnuts, and lay on leaves of lettuce. Serve with wafers spread with cream cheese.
Potato-Salad Balls.
Add to left-over mashed potatoes 2 or 3 tablespoonfuls vinegar, the same of oil, and 2 teaspoonfuls grated onion. Make into little balls by us ing butter-ball paddles. These may be served with croquettes or patties. Or they may be placed on a, leaf of lettuce as a salad course with a spoonful mayonnaise.
Pepper-and-Chicken Salad.
1 cupful tender green pepper, 1 cupful chopped celery, 2 cupfuls chicken, 2 hard-boiled eggs, 1 cucumber pickle, Salt and pepper.
Chop the peppers fine, add the cel ery and chicken, mix well; add the eggs, cucumber pickle, salt, and pep per to taste. Set away to chill. When ready to serve, pour over it rich mayonnaise. Garnish with parsley and olives.
Salad Provencal (French recipe).
1 cold carrot, 1 cold turnip, •1 cupful cold chicken meat, 12 mushrooms, cupful asparagus tips, cupful Brussels sprouts.
Cut the carrot, turnip, and chicken into inch strips. Mix lightly with a fork. Arrange in a nest of lettuce leaves on a flat dish. Moisten with mayonnaise and mask the top with a few spoonfuls. Garnish with cluster of mushrooms, asparagus tips, and Brussels sprouts.
Chiffonade Salad (French recipe). 1 head lettuce, cupful cold beets, cupful cold carrots, cupful cold string beans, 1 tablespoonful chives.
Make a nest of lettuce and cut the vegetables into neat cubes. Chop the chives fine, scatter them on top, marinate with a French dressing.
Beet-and-Cabbage Salad head raw cabbage, 6 cold beets, Pepper and salt.
Shred the cabbage finely, soak for half an hour in iced water, drain thoroughly. Mix with the beets cut into fine cubes. Sprinkle with salt, pepper, and minced onion. Serve with French dressing.
Noscow Salad (Russian recipe).
1 cupful cold red beets, 1 cupful cold potatoes, 2 onions, 1 cupful celery, 1 head chicory, 1 teaspoonful capers, 1 teaspoonful pickled nasturtium seeds, 6 olives.
Cut the beets and potatoes into fine cubes, slice the onions fine, cut the celery into inch-length pieces, tear the chicory into fme strips, cut the olives into thin slices. Toss light ly together, add the capers and nas turtium seeds. Lay in lettuce leaves. Serve with French dressing or may onnaise. Garnish with rings of hard boiled eggs and sprinkle over the top a tablespoonful yolk of egg put through a potato ricer.—HELEN SAS..