aise dressing.

CABBAGE AND CELERY SALAD.

Wash and scrape two stalks of celery, add an equal quantity of
shredded cabbage, and six walnut meats broken in pieces. Serve with
cream dressing.

CUCUMBER CUP.

Pare a cucumber and cut in quarters cross wise. Remove center from one
piece and fill cup thus made with tartare sauce. Serve on lettuce
leaf.

CUCUMBER AND LEEK SALAD.

Cut cucumber in small cubes and leeks in very thin slices. Mix, using
equal parts, and serve with French dressing.

CUCUMBER AND WATERCRESS SALAD.

Cut cucumbers in very thin slices, and with a three-tined fork make
incisions around the edge of each slice. Arrange on a bed of
watercress.

EGG SALAD I.

Cut one hard-boiled egg in halves crosswise, in such a way that tops
of halves may be left in points. Remove yolk, mash, moisten with
cream, French or mayonnaise dressing, shape in balls, refill whites,
and serve on lettuce leaves. Garnish with thin slices of radish, and a
radish so cut as to represent a tulip.

EGG SALAD.

Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
chopped cooked chicken or veal.

EGG AND CHEESE SALAD.

Prepare egg same as for Egg Salad I, adding to yolk three-fourths
tablespoon grated cheese; season with salt, cayenne and a few grains
of mustard; then moisten with vinegar and melted butter. Serve with or
without salad dressing.

EGG AND CUCUMBER SALAD.

Cut one hard boiled egg in thin slices. Cut as many very thin slices
from a chilled cucumber as there are slices of egg. Arrange in the
form of a circle (alternating egg and cucumber), having slices overlap
each other. Fill in center with chicory or watercress. Serve with
salad dressing.

CHEESE SALAD.

Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in
forms the size of a robin's egg. Arrange on a lettuce leaf and
sprinkle with finely chopped parsley which has been dried. Serve with
salad dressing.

CHEESE AND OLIVE SALAD.

Mash one-eighth of a cream cheese, and season with salt and cayenne.
Add finely chopped olives, two lettuce leaves, finely cut, and a small
piece of canned pimento, to give color. Press in original shape of
cheese and let stand two hours. Cut in slices and serve on lettuce
leaves with mayonnaise dressing.

CHEESE AND TOMATO SALAD.

Peel and chill one medium-sized tomato, and scoop out a small portion
of the pulp. Mix equal quantities of Roquefort and Neufchatel c