Mazdaznan encyclopedia of dietetics and home cook book

One boiled beet, one small onion, one root of celery, one boiled carrot, one-half cup boiled asparagus tops, two tablespoonfuls of cooked green peas, one dozen boiled string beans, one cup of mayonnaise dressing. Cut the beet, carrot, beans and celery into small pieces ; chop the onion very fine ; mix all the vegetables carefully together, then add the mayonnaise and serve immediately. If the vegetables are properly prepared, this makes a delicious salad. CAULIFLOWER SALAD. Boil a head of cauliflower; throw into cold water until wanted, then tear apart, dry on a soft towel, put in salad bowl, pour over a cupful of mayonnaise dressing; garnish with lettuce leaves and slices of hard-boiled eggs. Serve immediately. WALDORF SALAD. Take good-sized apples and pare them carefully ; scoop out a good deal of the inside to make a cup. Then take what is scooped out of the apples, chop fine and mix with chopped nuts and rich mayonnaise dressing; refill the apples and put them in a platter of lettuce leaves. ROYAL POTATO SALAD. Select potatoes of small size. Scrub them well in cold water. Put them in earthenware or graniteware pot. Cover with enough cold water to keep potatoes in water. Drop into the pot a small bunch of dried or green dill or caraway seed tied in a cheesecloth sack. Let the potatoes boil quickly. Keep pot well covered, gradually turning down fire as the water evaporates. As soon as potatoes are done pour off the water and return pot to stove, but uncovered, until all moisture steams away, taking care not to put over hot fire as potatoes must not be scorched. Let potatoes get cold. To every three potatoes use one onion the size of one of the potatoes. Cut onions fine, and pour enough hot oHve oil over to cover them. Now peel the potatoes and cut into thin layers. Mix it all well. Use some green parsley, cut fine. Sprinkle with a little celery seed. Salt to taste. Cut fine a dill pickle to every fifth potato. Mix again. Now heat oil in one and vinegar in another vessel, using one tablespoonful of oil to every four potatoes and one teaspoonful of boiled grape vinegar to every four potatoes. Pour the hot vinegar on salad first and then the oil. Flavor with lemon juice or serve with sliced lemon and grated raw beets. FRUIT SALAD. Even quantities of sliced apples, sliced bananas, sliced pineapple and sliced oranges. The fruit, of course, is all peeled before slicing. Sprinkle with coarse-ground pine nuts and almonds. Serve with oilless mayonnaise dressing garnished with candied cherries. Do not use canned fruits for fruit salads. NASTURTIUM SALAD. Slice two hard-boiled eggs over a dish of shredded lettuce and dot with nasturtium flowers. Serve with French dressing. NUT-FRUIT SALAD. Put one pound blanched English walnuts in bowl ; peel and core four tart apples, then cut them in very small cubes. Mix with nuts, then add sufficient pine nut dressing to suit taste. May be served in individual dishes, or on large platter. Garnish with sliced navel orange if desired. The flavor will be greatly improved by the addition of finely-chopped citron peel. SPINACH SALAD.