One pint of cold boiled potatoes
One pint of cold boiled beets
One pint of uncooked red cabbage
Six tablespoonfuls of oil
Eight tablespoonfuls of red vinegar (that in which beets have been pickled)
Two teaspoonfuls of salt (unless the vegetables have been cooked in salted water)
Half a teaspoonsful of pepper

Cut the potatoes in thin slices and the beets fine, and slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place one hour; then serve. Red cabbage and celery may be used together.

Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks fine, add two tablespoons butter, two of sugar, one teaspoon mustard; pepper and salt to taste; and lastly, one half-cup good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use chopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using.

Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the centre of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately.

Take the skin, juice, and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad-dressing.

Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half teaspoon mixed mustard, and two tablespoons vinegar. Pour this over the lobster, just before sending to table.

One quart of cooked salmon
Two heads of lettuce
Two tablespoonfuls of lemon-juice
One tablespoonful of vinegar
Two tablespoonfuls of capers
One teaspoonful of salt
One third of a teaspoonful of pepper
One cupful of mayonnaise dressing, or the French dressing

Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon-juice. Put in the ice-chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base, and, if you choose, lay one fourth of a thin slice of lemon on each leaf.

Take the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding a dessertspoon of olive oil or melted butter (use butter always when it is difficult to get fresh oil); mix thoroughly, and then dilute by adding gradually a tea cup of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce.

The early lettuce, and first fine salad, are five or six leaves in a cluster; their early appearance is their greatest recommendation; cabbage or white-heart lettuce is later and much more delicate; break the leaves apart one by one from the stalk and throw them into a pan of cold water; rinse them well, lay them into a salad bowl or a deep dish, lay the largest leaves first, put the next size upon them, then lay on the finest white leaves; cut hard-boiled eggs in slices or quarters and lay them at equal distances around the edge and over the salad; serve with vinegar, oil, and made mustard in the castor. Or, having picked and washed the lettuce, cut the leaves small; put the cut salad in a glass dish or bowl, pour a salad dressing over and serve; or, garnish with small red radishes, cut in halves or slices, and hard-boiled eggs cut in quarters or slices; pour a salad dressing over when ready to serve. Serve with boiled lobster, boiled fowls, or roasted lamb or veal.

Two cups cold potatoes cut in dice, 1 cup celery, 1--2 of a small onion.

Dressing:---One-half cup of vinegar, 2 tablespoons sugar, 1--2 teaspoon mustard, 1--2 teaspoon salt; when near boiling add 1 beaten egg, stir until cooked. When perfectly cold add 1--2 cup of thick cream, beat together thoroughly. Have potatoes, celery, and dressing cold before mixing. Slice hard boiled eggs on top.

Boil 12 large white potatoes and when cold pare and slice, also 2 good sized white onions, 4 fresh boiled eggs chopped rather fine, also chop potatoes and onions fine, then add 2 tablespoonfuls of sugar, 1 of salt, 2 of Coleman's ground mustard, English imported, 1 tablespoonful of celery seed, 4 tablespoonfuls of imported olive oil, 2 small cups of cider vinegar. Stir all together and garnish with celery tops and eggs boiled hard and cut in rings.