Around-the-world cook book

Celery, Pineapple, Olives and nuts, Lettuce and mayonnaise. Cut the celery in small pieces, shred the pineapple in bits, with a fork, allow equal parts of both. Garnish with olives and nuts, and serve on lettuce leaves, with mayonnaise. CELERY AND PINEAPPLE SALAD, NO. 2 Chopped celery, 1 cup. Pineapple, 1, Red pepper, cut in dice, 1, Chopped nut-meats, ^ French dressing. Mayonnaise, Lettuce leaves. This is a very good salad to serve with game. Cut the celery in fine pieces, shred the pineapple with a silver fork, and let both the celery and pineapple get thoroughly chilled. Allow 1 pineapple to each cup of chopped celery ; add 1 red pepper which cut in small dice. Sprinkle first with French dressing, garnish with grated nut-meats, and finally serve with mayonnaise, on lettuce leaves. CHERRY SALAD Large cherries, Chopped nut-meats. Cherry- juice and lemon- juice, Wine and sugar, White lettuce leaves. Remove the stones of the cherries and fill the cavities with chopped nut-meats. Lay the cherries on white lettuce leaves, and put over it a dressing made of the cherry-juice, lemonjuice, a little wine and sugar. FLOWER SALADS These salads, which are said to be of Japanese origin, make very attractive dishes representing different flowers. They are rather difficult to make, and should always, after being prepared, be placed in the refrigerator until wanted for serving, as they are liable to wilt. CHRYSANTHEMITM SALAD This is made with a bed of lettuce leaves and a hard-boiled egg to represent the center of the flower. Peel the egg under water, and then cut through the white, lengthwise, in strips, leaving a little uncut at the top and bottom to hold the strips together. Then wrap in a warm damp cloth till required.' Lay small lettuce leaves in a plate, tips outward, so as to represent curled leaves; then take the egg, still covered with the damp cloth, and press it gently together, endwise, causing the strips to open, exposing the yellow. Put the egg in the center of the bed of lettuce, and serve with a French dressing. LILY SALAD This requires cold boiled beets, egg and lettuce leaves. For each individual salad make a cornucopia of three or four sizes of lettuce leaves, the largest leaf being outside. Tie these in a roll, at both ends, and let them remain in a cool place for some hours, to set. Boil an egg hard, and when cold slice it into several rings. Remove all the yellow, and chop it fine, and season it with salt and pepper. When about to serve, remove the strings, putting one of the rings of egg around the base of each cornucopia, to hold it in shape. Put some of the chopped beets and chopped yellow of egg into the cornucopia, and serve with a French dressing. POPPY SALAD Use red beets, lettuce and hard-boiled eggs. The beets should be boiled, cooled in water, skinned and dried. Then cut from stem upward, forming petals. Gouge out the inner part, leaving half an inch at the bottom, and around the inner sides. Fill the space with yellow and white of egg, seasoned and chopped. Put in the center of a plate, and garnish with white lettuce. Serve with French dressing, or with mayonnaise. EOSE SALAD