BEEF SALAD. — Take the crisp, small center leaves of 2 heads of cabbage lettuce; add ^ lb. cold boiled, fresh beef, cut in small pieces. Add or not, as preferred, a tablespoon of chopped sweet Spanish peppers. Serve with a plain salad dressing. Lamb Salad can be made the same way, by using instead of the beef, f lb. cold roast lamb, cut in small pieces. HAM SALAD — Cut cold boiled ham into dice, lean and fat to- gether; niix with celery or lettuce and cover with a boiled dressing. CHICKEN SALAD.— Take the meat of 2 large boiled chickens, free it from skin and fat and cut in dice; add an equal quantity of celery cut in dice, 3 olives, chopped, 2 teaspoons capers; make a dressing of 6 spoons salad oil, 2 tablespoons vinegar, 2 teaspoons salt, and a dash of red pepper✪ Chicken Salad; pour it over the salad and let stand several hours in the ice chest. Then arrange it on a platter in a mound, pour on a mayonnaise dressing, and garnish with lettuce, olives, beets and carrots cut in fancy forms. The chicken should be cooked the day before using so as to be thoroughly cold. (See "Veal Salad.") Chicken Salad, No. 2. — Take the meat from 1 cold boiled chicken, and 2 teacups celery; do not chop either, but cut each into dice, and mix. Put 2 teacups cream into a sauce^pan and boil; stir in 4 eggs, well beaten, until it becomes like thick corn-starch; put the sauce= pan into cold water and stir in | bottle Durkee's salad dressing, stir- ring to keep it from curdling; add vinegar to taste. When cold, pour over the chicken and celery. Excellent. TONGUE SALAD. — Chop a nicely cooked tongue fine, then add chopped celery and lettuce and the whites of eggs. Use a mayon- naise dressing. VEAL SALAD — Boil tne veal until it is tender; let it become quite cold, cut it quite fine, and use as much chopped celery as veal. Mix, after chopping, and just before serving pour over it a rich may- onnaise dresssing. (When a large quantity of chicken salad has to be made for a party, half the meat may be of veal, boiled in the chicken broth after that is done, and no one will ever know the difference.) SWEETBREAD SALAD.— Cut cold, boiled sweetbreads into cubes; chill it in the refrigerator for 1 hour, then add celery, cut 212 SALADS fine, arrange it on lettuce leaves and cover with a mayonnaise dressing✪ Tongue Salad. CHEESE SALAD. — Arrange lettuce in a salad bowl, sprinkle on grated cheese, and cover with a French dressing. CHEESE AND EQQ SALAD — Put slices of hard boiled eggs in a dish, grate on nice cheese, add another layer of eggs, and so on alternately. Put a few capers and finely chopped pickles on top, pour a mayonnaise dressing over all and sprinkle grated cheese on top. Nice at picnics. EQQ SALAD. — Put into a salad bowl the leaves of a head of let- tuce; slice 4 hard=boiled eggs and add; mince 12 capers and sprinkle over the eggs, and cover with either a French or mayonnaise dress- ing. Or (2) slice cold boiled eggs, pour over a salad dressing, and garnish with lettuce.

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BEEF SALAD. — Take the crisp, small center leaves of 2 heads of cabbage lettuce; add ^ lb. cold boiled, fresh beef, cut in small pieces. Add or not, as preferred, a tablespoon of chopped sweet Spanish peppers. Serve with a plain salad dressing. Lamb Salad can be made the same way, by using instead of the beef, f lb. cold roast lamb, cut in small pieces. HAM SALAD — Cut cold boiled ham into dice, lean and fat to- gether; niix with celery or lettuce and cover with a boiled dressing. CHICKEN SALAD.— Take the meat of 2 large boiled chickens, free it from skin and fat and cut in dice; add an equal quantity of celery cut in dice, 3 olives, chopped, 2 teaspoons capers; make a dressing of 6 spoons salad oil, 2 tablespoons vinegar, 2 teaspoons salt, and a dash of red pepper; pour it over the salad and let stand several hours in the ice chest. Then arrange it on a platter in a mound, pour on a mayonnaise dressing, and garnish with lettuce, olives, beets and carrots cut in fancy forms. The chicken should be cooked the day before using so as to be thoroughly cold. (See "Veal Salad.") Chicken Salad, No. 2. — Take the meat from 1 cold boiled chicken, and 2 teacups celery; do not chop either, but cut each into dice, and mix. Put 2 teacups cream into a sauce^pan and boil; stir in 4 eggs, well beaten, until it becomes like thick corn-starch; put the sauce= pan into cold water and stir in | bottle Durkee's salad dressing, stir- ring to keep it from curdling; add vinegar to taste. When cold, pour over the chicken and celery. Excellent. TONGUE SALAD. — Chop a nicely cooked tongue fine, then add chopped celery and lettuce and the whites of eggs. Use a mayon- naise dressing. VEAL SALAD — Boil tne veal until it is tender; let it become quite cold, cut it quite fine, and use as much chopped celery as veal. Mix, after chopping, and just before serving pour over it a rich may- onnaise dresssing. (When a large quantity of chicken salad has to be made for a party, half the meat may be of veal, boiled in the chicken broth after that is done, and no one will ever know the difference.) SWEETBREAD SALAD.— Cut cold, boiled sweetbreads into cubes; chill it in the refrigerator for 1 hour, then add celery, cut 212 SALADS fine, arrange it on lettuce leaves and cover with a mayonnaise dressing. CHEESE SALAD. — Arrange lettuce in a salad bowl, sprinkle on grated cheese, and cover with a French dressing. CHEESE AND EQQ SALAD — Put slices of hard boiled eggs in a dish, grate on nice cheese, add another layer of eggs, and so on alternately. Put a few capers and finely chopped pickles on top, pour a mayonnaise dressing over all and sprinkle grated cheese on top. Nice at picnics. EQQ SALAD. — Put into a salad bowl the leaves of a head of let- tuce; slice 4 hard=boiled eggs and add; mince 12 capers and sprinkle over the eggs, and cover with either a French or mayonnaise dress- ing. Or (2) slice cold boiled eggs, pour over a salad dressing, and garnish with lettuce.

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