Dainty dinners and dishes for Jewish families

Dip the tomatoes in scalding water, remove the skins, slice them and season them. Season the French beans, and arrange all on a dish, sprinkle with chopped parsley and garnish with tiny spring onions and picked watercress. WHITE CABBAGE SALAD. Salcide aux Choux Blancs. 1 firm hard white cabbage. Vinegar. Oil. Salt, pepper. Remove the outer leaves of the cabbage, wash it thoroughly and shred it finely with a sharp knife. Mix with it a proper proportion of oil, vinegar, salt and pepper, turn it over a few times till well mixed, and serve. Red cabbage salad is made in the same way. CHICKEN SALAD A L’AMERICAINE. Salade dc Volatile d V Aviericaine. 2 heads of celery. Mayonnaise sauce. Cold boiled chicken. Salt and pepper. Chop the celery into neat cubes, season with salt and pepper, and place in a bowl. Cut up all the white meat of a chicken, which has been allowed to get cold in the liquor in which it was boiled, chop it roughly, and pile it in the centre of the bowl. Pour a good Mayonnaise sauce over it. CELERY SALAD. Salade de Celeri. Take the white parts from two heads of celery, cut them into 1-inch lengths, place these in a salad bowl and add to them the whites of three eggs cut into neat pieces, add also a teaspoonful of finely minced shallot, a teaspoonful of chopped parsley, a teaspoonful of capers and a gill of Mayonnaise sauce. Mix thoroughly, then add the yolks of the eggs rubbed through a wire sieve ; garnish with filleted anchovies and some turned Spanish olives. If liked, a little thinly sliced beetroot may be added. CELERY AND TOMATO SALAD. Salade de Tomatcs et Celeri. 2 heads white celery. Vinegar. 4 tomatoes. Tarragon and chervil. Oil. Pepper and salt. Wash and clean the celery, and cut it into fine strips. Slice the tomatoes and lay the vegetables in alternate layers in a salads. salad bowl. Make a dressing of the oil and vinegar, to which chopped tarragon, chervil, and pepper and salt are added. Pour the dressing over the salad, garnish with slices of hard-boiled egg, and serve. COUNTRY SALAD. Salade a la Paysanne. Oil and vinegar dressing. Cold boiled sliced potatoes. Pickled red cabbage. Cold boiled sliced celery root. Pepper and salt to taste. Toss the pickled cabbage, potatoes and celery root in the dressing, and season to taste. SALAD A LA DUMAS. Salade d la Dumas. 3 potatoes, boiled. 2 tomatoes. 1 lettuce. 1 small beetroot. 1 gherkin. 1 hard-boiled egg. 1 tablespoonful Tartare sauce. 1 dessertspoonful salad oil. 1 dessertspoonful anchovy essence. 1 dessertspoonful vinegar. Thin the Tartare sauce (Mayonnaise with chopped gherkin added) with the oil and vinegar, and stir in the vegetables, which must be cut in long cubes, reserving a few to sprinkle on the top. Put the white heart of a lettuce in the centre of the dish, the vegetables coated in sauce, round it, and decorate with plain vegetables and shredded white of egg. SALAD A L’ESTRAGON. Salade a VEstragon.