Left-overs made palatable

I teaspoon capers I teaspoon pickled nasturtium seeds 6 olives Cut the beets and potatoes into fine cubes. Slice the onions fine. Cut the celery into inch length pieces. Tear the chicory into fine strips. Cut the olives into thin slices. Toss lightly together, adding the capers and nasturtium seeds. Lay in lettuce leaves. Serve with a French dressing, or mayonnaise if desired. Garnish with white rings of hard-boiled egg and sprinkle over the top a tablespoon of yolk of egg put through a potato ricer. RUSSIAN ASPIC SALAD I cup green peas J cup cold carrot 1 tablespoon capers 1 cup aspic jelly Cut the carrot into tiny cubes. Ornament the bottom of a small mold with the peas, carrot and capers and fix them with aspic jelly. When hard fill the mold with jelly. Let it grow solid, then scoop out a small hollow with a hot spoon and fill with mayonnaise. RED VEGETABLE SALAD 2 cups cold beets 2 cups cold boiled potatoes 74 Left-Overs 2 cups raw red cabbage 1 teaspoon salt 6 tablespoons oil Chop the beets and potatoes fine. Pour over them the red vinegar in which the beets have been pickled. Add the cabbage shredded very fine. Sprinkle with salt and the oil. Toss lightly together and stand in the refrigerator half an hour before serving. Just before setting on the table, add half a cup of French dressing flavored with onion juice. CAULIFLOWER AND POTATO SALAD 2 cups cold potatoes £ cup cold cauliflower Cut the potato into fine cubes and mince the cauliflower coarsely. Toss lightly and serve with a French dressing. Garnish with slices of cucumber. SALAD OF ASPARAGUS TIPS 1 head lettuce 2 cups asparagus tips £ cup cold new potatoes Clip the lettuce with scissors into fine shreds. Leave the asparagus tips whole, cut the potatoes into fine cubes. Toss lightly together, and serve with a mayonnaise or French dressing, as desired. Garnish with hard-boiled eggs and capers. SPINACH IN MOLDS 2 cups cold spinach Salt Pepper i tablespoon lemon juice i tablespoon melted butter Drain the spinach and chop it fine. Season and stir in the melted butter. Butter Dario molds and Made Palatable 75 pack in the mixture. Set on ice until chilled. Remove from the molds and arrange the spinach on thin slices of cold boiled tongue, cut in rounds. Garnish the base of each with parsley and serve on top a spoonful of sauce tartare. MAY IRWIN'S PET SALAD 6 tomatoes 3 cucumbers i onion 3 green peppers 2 apples Slice the tomatoes, cucumbers and apples and chop the onion and peppers fine. DRESSING I cup oil $ cup red wine vinegar % teaspoon mustard I teaspoon Worcestershire sauce I teaspoon brown sugar i teaspoon paprika 1 teaspoon salt Beat the dressing well. Turn the salad into a bowl rubbed with garlic, pour the dressing over it, and put it on ice for half an hour. Serve with Roquefort cheese and guava jelly. PLAIN CABBAGE SALAD 2 cups shredded cabbage 4 tablespoons oil 1 teaspoon salt 2 tablespoons vinegar Shred the cabbage very fine and leave it in ice water for an hour. Drain it and marinate with the dressing. This is a favorite supplement to fried oysters. 76 Left-Overs BAVARIAN SALAD 2 heads lettuce 2, small onions 1 boiled beet Shred the lettuce, chop the onions fine, and cut the beet into small cubes. Make a layer of lettuce, then mix the beets and onion. Pour on a mayonnaise and garnish with cut olives. MACEDOIXE SALAD