ut fine and mixed with mayonnaise.

=Asparagus Salad.=

Cut cold cooked asparagus into pieces an inch long, mix lightly with
cream dressing and serve, in individual portions, on curly lettuce
leaves.

=Asparagus-and-Salmon Salad.=

Mix cold cooked salmon with mayonnaise, form in a mound and encircle
with a wreath of cold cooked asparagus tips dressed with French
dressing.

=Asparagus-and-Cauliflower Salad.=

Break the cooked cauliflower into its flowerets, dispose in the centre
of the serving-dish and surround with a wreath of cooked asparagus tips.
Pour over the whole a mayonnaise, a boiled or a cream dressing, and
sprinkle with chopped capers or pimentos.

=Salad of Turnips with Asparagus Tips.=

Cook the turnips in boiling salted water until tender; drain, and cut
out the centres, forming cups. Sprinkle the inside with oil and a few
grains of salt, and, when the oil is absorbed, pour over the cups a
little lemon juice or vinegar. Set aside to become cool. When ready to
serve, arrange the cups on shredded lettuce and fill with cooked
asparagus tips, cold and mixed with mayonnaise or French dressing, as
desired. Peas, flageolets or wax beans, cut fine, may be used instead of
the asparagus. Garnish with radishes.

=Green-Pea Salad.=

Mix the peas with a cream dressing; serve in nests of lettuce; garnish
the top of each nest with a little chopped beet, or a fanciful figure
cut from a pickled beet or pimento.

=Green-Pea-and-Potato Salad.=

Mix equal parts of cold cooked peas and potatoes cut in very small
cubes; season with salt and pepper, and serve as green-pea salad.

=Asparagus Salad.=

Scrape the scales from the stalks, and cook, standing upright in boiling
salted water, until tender; drain and chill thoroughly. Serve on lettuce
leaves with French dressing. Garnish the lettuce with hard-boiled eggs
cut in quarters lengthwise.

=Macedoine of Vegetable Salad.=

Dress one cup, each, of cooked carrots and turnips, cut in dice, string
beans, cut small, green peas, and half a cup of cooked beets, cut small,
with French dressing; add two tablespoonfuls of chopped gherkins;
drain, and mix with sufficient jelly mayonnaise to hold the vegetables
together. Arrange in dome shape and cover with more jelly mayonnaise.
Set a row of sliced gherkins near the top, and fill in the space to the
top with string beans or asparagus tips. Surround the base with
alternate rounds of beet and potato overl