r;
or dress the salad with mayonaise and garnish with green lettuce.

872. +White Celery Salad.+-- Take the white part of 1 or 2 bunches of
celery and lay it for 1 hour in ice water; shortly before serving
cut the celery into small pieces 1/2 inch in length, put it in a salad
dish and pour over a mayonaise dressing; let it stand on ice for 15
minutes before serving. Some people use all of the celery except the
leaves, but the salad is finer when made of the white part only.

873. +Cabbage Salad.+-- Remove the outer leaves from a firm head of
cabbage, shave it as fine as possible and put in ice water for 1
hour; before serving drain the cabbage in a colander, put it in a
salad dish and mix with mayonaise; set it on ice until wanted; or
dress the cabbage with oil, pepper, salt and vinegar; add to the
latter before pouring it over the cabbage 1 spoonful sugar.

874. +Salad of Red Cabbage.+-- Cut the cabbage as fine as possible,
put it in a saucepan, pour over boiling water, cover and boil 3
minutes; drain in a colander and when cold dress it with oil,
pepper, salt, a small spoonful sugar and some vinegar; the latter
should be diluted with water.

875. +Hot Slaw.+-- Cut a small, firm head of cabbage as fine as
possible and put it in a large bowl; place a saucepan with 1 cup
vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the
fire and let it come to a boil; then pour it over the cabbage and
season with pepper and salt; at the same time put 1 egg with 1 cup
milk into another saucepan; beat these 2 ingredients together
thoroughly and stir them over the fire till just about to boil; pour
it over the cabbage and serve at once. Sweet cream may be used
instead of milk.

876. +Radish Salad.+-- Select 3 or 4 bunches nice, sound radishes,
trim them neatly and lay for 1 hour in ice water; 10 minutes before
serving wipe the radishes dry and cut them into fine slices; also
cut 2 medium sized onions into fine slices like wafers; put a layer
of radishes into a salad dish, sprinkle over a little salt and white
pepper and put over a layer of onions with very little salt and
white pepper; continue in this way in alternate layers until all is
used; then pour over the whole a mayonaise dressing and garnish with
green parsley leaves. The onions may be omitted if their flavor is
not liked, but the salad is much finer with them. Instead of
mayonaise the salad may be dressed with oil, pepper, salt and
vinegar; the latter should