Peas, string beans, lima beans, flageolets, carrots, cut into dice, and beets cut into dice, make a good combination. No. 15. Aspic of vegetables en bellevne. Fill individual tim- bale molds with any or with difi'erent kinds of vege- tables, then turn in enough aspic (see page 125) to cover them, and place them in the ice-box to set. Use these forms on cold fish or meat dishes with mayonnaise under them. They require a dressing, but if it were mixed with the vegetables it would cloud the .jelly. No. 16. Cucumber and tomato salad. Peel the tomatoes, cut them in two, and cover each piece with mayonnaise. Place them on one side of a vegetable-dish, and on >0. 100. Tl KNIF CL'PS HOLDINc; CELERY MIXED W ITU MAYONNAISE. K v*^ NO. 101. CELERY' AND APPLE WITH CRE.VM M.VY'ONNAISE. /' !»■ N NO. 102. INDIVIDUAL APPLE SALAD. CELERY AND APPLE MIXED WITH CREAM MAYONNAISE, SERVED IN APPLES. GARNISHED WITH A WHITE LETTUCE LEAF. GAME — SALADS — COLD SERVICE — CHEESE 121 the other side place sliced cucumbers moistened with French dressing. Separate the two with crisp leaves of lettuce✪ Cucumber and Tomato Salad. Xo. 17. Tomato and green pepper salad. Cut peeled toma- toes into slices three eighths of an inch thick. Cover them with a thick layer of chopped green peppers. Place them in the center of the dish with a border of crisp lettuce leaves. JMoisten the whole with French dressing. No. IS. Tnrnip cups with celery. Select turnips of uniform size and not too large. Cut off the tops to give a flat surface for the bottom of the cups. Cut a slice about two inches thick from each turnip. AVith a fluted knife pare the outside into rounding shape, then with a potato-scoop take out the centers and form a cup. Leave the cups in water until ready to use ; they will keep twenty-four hours or more in this way. Chop some parsley very fine and spread it on a board. ^Moisten the edges of the cups and press them on the parsley. This will give a green edge around the tops. Fill the cups with celery mayonnaise, or with any vegetable salad. Xo. 19. Celery and apple salad. Cut a bunch of crisp white celery into small bits, add a chopped green pepper and a teaspoonful of chopped pimento. Mix it with mayonnaise. Cut into dice one quarter as much apple as you have of celery. Just before serving mix it with the celery, and the whole with whipped cream. Pile the salad in a mound on a flat dish and gar- 122 LUNCHEONS nish it with lettuce or other leaves and radishes. For one bunch of celery there will be needed two apples and a half pint of cream✪ Celery and Apple Salad. The celery is quickly prepared by cutting the stalks into strips one quarter of an inch thick, then laying them together in a pile and cutting them all together into lengths of one quarter of an inch or less. Tart apples of good flavor should be used. Remove the seeds and ribs of the green pepper and cut it into fine bits. Pimentos are Spanish red pep- pers and are very mild. They come in cans and can be bought at the grocer's. No. 20. Individual apple salad. Select apples that are best both in color and fl✪ Individual Apple Salad.avor. Take out the core care- fully, using a pointed knife, and make the hollow on the stem end. An apple-corer can be used, in which case the end piece should be put back again to plug the bottom. The wall of the apple should be half an inch thick. Fill the hollowed out apple with creamed celery and apple mixture, as given on page 121, omitting the green pepper and pimento. Serve on individual plates with one white lettuce leaf at the side of each apple.

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Peas, string beans, lima beans, flageolets, carrots, cut into dice, and beets cut into dice, make a good combination. No. 15. Aspic of vegetables en bellevne. Fill individual tim- bale molds with any or with difi'erent kinds of vege- tables, then turn in enough aspic (see page 125) to cover them, and place them in the ice-box to set. Use these forms on cold fish or meat dishes with mayonnaise under them. They require a dressing, but if it were mixed with the vegetables it would cloud the .jelly. No. 16. Cucumber and tomato salad. Peel the tomatoes, cut them in two, and cover each piece with mayonnaise. Place them on one side of a vegetable-dish, and on >0. 100. Tl KNIF CL'PS HOLDINc; CELERY MIXED W ITU MAYONNAISE. K v*^ NO. 101. CELERY' AND APPLE WITH CRE.VM M.VY'ONNAISE. /' !»■ N NO. 102. INDIVIDUAL APPLE SALAD. CELERY AND APPLE MIXED WITH CREAM MAYONNAISE, SERVED IN APPLES. GARNISHED WITH A WHITE LETTUCE LEAF. GAME — SALADS — COLD SERVICE — CHEESE 121 the other side place sliced cucumbers moistened with French dressing. Separate the two with crisp leaves of lettuce. Xo. 17. Tomato and green pepper salad. Cut peeled toma- toes into slices three eighths of an inch thick. Cover them with a thick layer of chopped green peppers. Place them in the center of the dish with a border of crisp lettuce leaves. JMoisten the whole with French dressing. No. IS. Tnrnip cups with celery. Select turnips of uniform size and not too large. Cut off the tops to give a flat surface for the bottom of the cups. Cut a slice about two inches thick from each turnip. AVith a fluted knife pare the outside into rounding shape, then with a potato-scoop take out the centers and form a cup. Leave the cups in water until ready to use ; they will keep twenty-four hours or more in this way. Chop some parsley very fine and spread it on a board. ^Moisten the edges of the cups and press them on the parsley. This will give a green edge around the tops. Fill the cups with celery mayonnaise, or with any vegetable salad. Xo. 19. Celery and apple salad. Cut a bunch of crisp white celery into small bits, add a chopped green pepper and a teaspoonful of chopped pimento. Mix it with mayonnaise. Cut into dice one quarter as much apple as you have of celery. Just before serving mix it with the celery, and the whole with whipped cream. Pile the salad in a mound on a flat dish and gar- 122 LUNCHEONS nish it with lettuce or other leaves and radishes. For one bunch of celery there will be needed two apples and a half pint of cream. The celery is quickly prepared by cutting the stalks into strips one quarter of an inch thick, then laying them together in a pile and cutting them all together into lengths of one quarter of an inch or less. Tart apples of good flavor should be used. Remove the seeds and ribs of the green pepper and cut it into fine bits. Pimentos are Spanish red pep- pers and are very mild. They come in cans and can be bought at the grocer's. No. 20. Individual apple salad. Select apples that are best both in color and fl.avor. Take out the core care- fully, using a pointed knife, and make the hollow on the stem end. An apple-corer can be used, in which case the end piece should be put back again to plug the bottom. The wall of the apple should be half an inch thick. Fill the hollowed out apple with creamed celery and apple mixture, as given on page 121, omitting the green pepper and pimento. Serve on individual plates with one white lettuce leaf at the side of each apple.

Luncheons