*SALADS*

GREEN SALADS

Imported or domestic endive, chicory, escarole and Romaine or lettuce
must be washed, made crisp in cold water, and dried in a bag on the ice.
Serve them with French dressing.

Imported endive may, however, be served with mayonnaise, if desired.

LETTUCE

The French style of making lettuce salad is as follows: After dressing
the salad, mix it in one tablespoon of oil, then take only two
tablespoons of white wine vinegar, mixed with a very little pepper and
salt, and just turn the lettuce over and over in this mixture.

CHIFFONADE SALAD

Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a
bit of tomato are mixed and covered with French dressing. The dressing
is usually flavored both with onion and garlic.

ASPARAGUS SALAD

Boil the asparagus in salted water, being very careful not to break the
caps; drain, and pour over it when cold a mayonnaise dressing, with some
chopped parsley. Serve each person with three or four stems on a plate,
with a little mayonnaise dressing. Do not use a fork; take the stems in
the fingers and dip in the dressing.

BEET SALAD

Boil beets when tender, skin quickly white hot and slice them into a
bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway
seeds, one medium-sized onion in slices and pour over all one-half cup
of vinegar which has been boiled; with a fork mix the hot vinegar
through the other ingredients.

BEET AND CAULIFLOWER SALAD

Take some thin slices of cooked beets, some cold cooked potatoes, some
cold cooked cauliflower, and a little chopped parsley. Pour over the
following dressing and add salt and pepper to taste:

Put one level teaspoon of mustard, one teaspoon anchovy sauce, one
tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the
mustard with the anchovy, then add the milk, and lastly the vinegar.

Tomatoes are equally good served in the same way.

STRING BEAN SALAD

String and remove the ends from one quart of beans. Cut into short
lengths. Cover with boiling water, add one level tablespoon of wilt and
cook until tender, but not soft. Drain and save one cup of the liquor.
Cream one tablespoon of flour with two tablespoons of butter. Pour the
liquid over the flour and butter, stirring constantly to avoid
"lumping." Cook this sauce for five minutes, remove from stove and stir
in two tablespoons of strained lemon juice. Pour this over the beans and
serve.