The household cook book

SALSIFY SALAD — Chop cold boiled salsify, and pour over it a French or mayonnaise dressing. Or (2) it can be combined with other cold boiled vegetables, such as cauliflower, carrots, beans or potatoes, and then the salad dressing added. SPINACH SALAD. — Take cold boiled spinach, mince fine, cover with a French salad dressing, and garnish with sliced hard-boiled eggs. It goes well with roast beef, mutton or game. SUMMER SALAD — Thoroughly wash and drain 2 heads of lettuce, the heads of 2 green onions, and a handful of the tops of freshly cut mustard and water cress; add a plain dressing, placing it under the vegetables and stirring well before using The mustard and cress are so highly flavored that a plain dressing is better than a more elaborate one. SWEET POTATO SALAD — Boil 3 large sweet potatoes, and when thoroughly cold cut them into half-inch squares; cut into very small pieces 2 stalks of celery ; mix with a seasoning of salt and pepper, and pour over it a French dressing, TOMATO SALAD — (1) Cut ripe tomatoes into slices, remove all the seeds, sprinkle on a French dressing, let them stand 2 hours on ice, and they will be ready to serve. (2) Another way is to peel the tomatoes, cut them in two, put a spoonful of mayonnaise dressing on each half, and serve. GELATINE SALAD. — Take a quart can of tomatoes, stew, strain, add a teaspoon of salt and | box of gelatine soaked in | cup of cold water, and then dissolved in ^ cup of boiling water; put it in cups and when set and cold turn them on to leaves of lettuce and garnish with mayonnaise dressing. RED VEGETABLE SALAD.— Use 2 cups each of cold boiled potatoes, cold boiled beets and raw red cabbage. Cut the potatoes in thin slices, and the beets fine, and slice the cabbage as thin as possible. Cover with a dressing made of 6 tablespoons of oil, 8 tablespoons of red vinegar (that in which beets have been pickled) 2 tablespoons of salt and ^ teaspoon pepper. Let stand in a cold place an hour before serving. VARIOUS VEGETABLE SALADS.— Almost any cold vegetable may be used for salads, and this is an excellent way to utilize the remnants of vegetables left from dinner the day before. Take any one alone, or several vegetables mixed, and arrange them tastefully (with lettuce if you have it, without if not); cover with a French or mayonnaise dressing. Many varieties may thus be made by any housekeeper. Water-cress SALAD.— Pick over the leaves and remove bruised or wilted ones; if long, tear them into 2=incli lengths; if short, it is not necessary. Cold boiled beets, cut in dice, or chopped onion may be added. Use a French dressing. Water-cress makes one of the most wholesome of salads, and is remarkable for the amount of mineral matter found in it. The garden cress also makes an excellent salad. Cresses can be used alone, or mixed with cucumbers, tomatoes or onions for salads, and then cover them with a good salad dressing. WINTER SALAD — Bake 1 Spanish onion and 1 large or 2 medium sized beets; slice them and cut the slices in two twice; cut 3 stalks of celery quite fine and mix with it 1 tablespoon of minced SALADS 2H herbs; mix all together and set in a cool place till time to serve; then sprinkle with salt and pepper, and pour over 1 tablespoon of butter and 3 tablespoons of vinegar. MEAT, EGG AND CHEESE SALADS.