The outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations. No. 3. Bouquet salad. Break crisp lettuce leaves into pieces, arrange them on a flat dish, and place in the center a bunch of watercress or of nasturtium blossoms✪ Bouquet Salad. Just before serving moisten the lettuce with French dressing, and the watercress also if it is used. No. 4. Bouquet salad. Place a number of cri.sp lettuce leaves together, and with a sharp knife cut them across into strips about a quarter of an inch wide. Pile the ribbons in the center of the dish and place slices of hard-boiled eggs around them. Moisten with French dressing at the moment of serving. 9.5. iioryrET ,«ai.ad. a moi-nd of (■iiLV.:i:Y, err txth dice, in the centei:. KADISIIES, CIT TO EKSEMIU.E EOSE.-^, PLACED AEOUND THE CELEEV AND ONE OX TOP. MATEECEESS AEOUXD THE 'WHOLE. ALL MOISTENED WITH FEENCII DEESSINO. 9G. BOLQl'ET SALAD. PILE OF CL'T BEETS IN THE CENTEE, SUKROI'NDED By ALTEEXATE PILES OF CELERY AND AVATERCKESS. A KADISH ON EACH PILE OF CELEET. ALL MOISTENED WITH FRENCH DEES.siNi;. No. 97. BOUQUET SAL.VD. HAKD-BC7ILED EOOS (JN .\ BED OF MAYONNAISE. CIKCLE OF CUT BEETS AROUND THE MAYONNAISE. LETTUCE CUT INTO EIBBONS AROUND THE BEETS. NO 9fi. SALAD OK ASPAKAGUS TlfS. A PILE Ol IIOILEJ. AsPVKW Is ru s SI K- ROUNDEP BY A WREATH fIF WHITE LETTUCE LEAVES AND KADISUEh CUT TO RESEMBLE ROSES, PLACED ALTERNATELY. ALL MOISTENED WITH FRENCH DRESSING. NO. 99. SALAD OF ARTICHOKE BOTTOMS, LETTUCE, AND PEAS, WITH MAYONNAISE. GAME — SALADS — COLD SERVICE — CHEESE 119 No. 5. Bouquet salad. Use a good head of cabbage lettuce. Arrange the wliite leaves, in a bunch resembling the natural head, in the center of a flat dish. Garnish with slices of tomato and hard-boiled eggs. Just be- fore serving cover the whole with plain French dressing. Use a spoon and pour the dressing on carefully so that all the parts will be moistened without being disarranged. jMaj^onnaise may be used on the eggs and tomato if preferred, in which case the dressing should be put on the eggs in the cups under the yolks. Salads Nos. 6-7-8-9. Bouquet salads arranged as ex- plained in legends under the illustrations. No. 10. Daisy salad. Select tender green leaves of lettuce. Cut the stalks so that the leaves will lie straight and keep in place. Put a spoonful of mayonnaise in each leaf, then arrange on each one in rosette form the wliite of a hard-boiled egg cut lengthwise into strips, and place a whole yolk in the center. No. 11. Salad of asparagus tips. See illustration No. 98. No. 12. Salad of artichoke bottoms. Take artichoke bottoms as they come from the can. Rinse them off with cold water. Spread each one with mayonnaise and pile on it as many vegetables as it will hold. Use green peas, string beans, flowerets of cauliflower, or any mixture of vegetables✪ Salad of Artichoke Bottoms that may be convenient. Place a little mayonnaise on top of the vegetables, and place the artichoke cups on leaves of lettuce ar- ranged around a bed of mayonnaise. Or a glass or cup filled with mayonnaise can be placed in the 120 LUNCHEONS center of the dish and the individual portions ar- ranged around it. No. 13. Vegetable salad. Mix together equal portions of cold boiled string beans, cut in half-inch lengths, and lima beans. Pile them on a flat dish with a sur- rounding border of lettuce leaves. Pour over them slowly plenty of French dressing✪ Vegetable Salad. This is a good hot-weather salad to serve with cold meats on hot days when hot dishes are not ac- ceptable. No. 14. Macedoine of vegetables. Boil small portions of as many different kinds of vegetables as convenient, and keep them in separate dishes. When they are cold, and shortly before serving, moisten them with French dressing. Just before serving mix them to- gether, adding some mayonnaise.

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The outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations. No. 3. Bouquet salad. Break crisp lettuce leaves into pieces, arrange them on a flat dish, and place in the center a bunch of watercress or of nasturtium blossoms. Just before serving moisten the lettuce with French dressing, and the watercress also if it is used. No. 4. Bouquet salad. Place a number of cri.sp lettuce leaves together, and with a sharp knife cut them across into strips about a quarter of an inch wide. Pile the ribbons in the center of the dish and place slices of hard-boiled eggs around them. Moisten with French dressing at the moment of serving. 9.5. iioryrET ,«ai.ad. a moi-nd of (■iiLV.:i:Y, err txth dice, in the centei:. KADISIIES, CIT TO EKSEMIU.E EOSE.-^, PLACED AEOUND THE CELEEV AND ONE OX TOP. MATEECEESS AEOUXD THE 'WHOLE. ALL MOISTENED WITH FEENCII DEESSINO. 9G. BOLQl'ET SALAD. PILE OF CL'T BEETS IN THE CENTEE, SUKROI'NDED By ALTEEXATE PILES OF CELERY AND AVATERCKESS. A KADISH ON EACH PILE OF CELEET. ALL MOISTENED WITH FRENCH DEES.siNi;. No. 97. BOUQUET SAL.VD. HAKD-BC7ILED EOOS (JN .\ BED OF MAYONNAISE. CIKCLE OF CUT BEETS AROUND THE MAYONNAISE. LETTUCE CUT INTO EIBBONS AROUND THE BEETS. NO 9fi. SALAD OK ASPAKAGUS TlfS. A PILE Ol IIOILEJ. AsPVKW Is ru s SI K- ROUNDEP BY A WREATH fIF WHITE LETTUCE LEAVES AND KADISUEh CUT TO RESEMBLE ROSES, PLACED ALTERNATELY. ALL MOISTENED WITH FRENCH DRESSING. NO. 99. SALAD OF ARTICHOKE BOTTOMS, LETTUCE, AND PEAS, WITH MAYONNAISE. GAME — SALADS — COLD SERVICE — CHEESE 119 No. 5. Bouquet salad. Use a good head of cabbage lettuce. Arrange the wliite leaves, in a bunch resembling the natural head, in the center of a flat dish. Garnish with slices of tomato and hard-boiled eggs. Just be- fore serving cover the whole with plain French dressing. Use a spoon and pour the dressing on carefully so that all the parts will be moistened without being disarranged. jMaj^onnaise may be used on the eggs and tomato if preferred, in which case the dressing should be put on the eggs in the cups under the yolks. Salads Nos. 6-7-8-9. Bouquet salads arranged as ex- plained in legends under the illustrations. No. 10. Daisy salad. Select tender green leaves of lettuce. Cut the stalks so that the leaves will lie straight and keep in place. Put a spoonful of mayonnaise in each leaf, then arrange on each one in rosette form the wliite of a hard-boiled egg cut lengthwise into strips, and place a whole yolk in the center. No. 11. Salad of asparagus tips. See illustration No. 98. No. 12. Salad of artichoke bottoms. Take artichoke bottoms as they come from the can. Rinse them off with cold water. Spread each one with mayonnaise and pile on it as many vegetables as it will hold. Use green peas, string beans, flowerets of cauliflower, or any mixture of vegetables that may be convenient. Place a little mayonnaise on top of the vegetables, and place the artichoke cups on leaves of lettuce ar- ranged around a bed of mayonnaise. Or a glass or cup filled with mayonnaise can be placed in the 120 LUNCHEONS center of the dish and the individual portions ar- ranged around it. No. 13. Vegetable salad. Mix together equal portions of cold boiled string beans, cut in half-inch lengths, and lima beans. Pile them on a flat dish with a sur- rounding border of lettuce leaves. Pour over them slowly plenty of French dressing. This is a good hot-weather salad to serve with cold meats on hot days when hot dishes are not ac- ceptable. No. 14. Macedoine of vegetables. Boil small portions of as many different kinds of vegetables as convenient, and keep them in separate dishes. When they are cold, and shortly before serving, moisten them with French dressing. Just before serving mix them to- gether, adding some mayonnaise.

Luncheons