Miss Parloa's new cook book and marketing guide

small heads of lettuce. Moisten the meat with the dressing, and let it stand in the ice chest two or three hours. Rub the yolks of the eggs to a powder, and chop the whites very fine. Wash the lettuce and put in the ice chest until serving time. When ready to serve, put the lettuce leaves together and cut in long, narrow strips with a sharp knife, or tear it with a fork. Arrange on a dish, heap the meat in the centre, and sprinkle the egg over all. Beef Salad. One quart of cold roasted or stewed beef — it must be very tender, double the rule for French dressing, one table -spoonful of chopped parsley, and one of onion juice, to be mixed with the dressing. Cut the meat in thin slices, and then into little squares. Place a layer in the salad bowl, sprinkle with parsley and dressing, and continue this until all the meat is used Garnish with parsley, and keep in a cold place for one of two hours. Any kind of meat can be used instead of beef. Meat and Potato Salad. Prepare the meat as directed for beef salad, using, however, one-half the quantity. Add one pint of cold boiled potatoes, cut in thin slices, and dressing. Garnish, and set away as before. These salads can be used as soon as made, but the flavor is improved by their standing an hour or more. Bouquet Salad. Four hard-boiled eggs, finely chopped ; one head of lettuce, or one pint of water cresses ; a large bunch of nasturtium blossoms or buttercups, the French dressing, with the addition of one teaspoonful of sugar. Wash the lettuce or cresses, and throw into ice water. When crisp, take out, and shake out all the water. Cut or tear in pieces. Put a layer in the bowl, with here and there a flower, and sprinkle in half of the egg and half the dressing. Repeat this. Arrange the flowers in a wreath, and put a few in the centre. Serve immediately. Cauliflower Salad. Boil one large cauliflower with two quarts of water and one table-spoonful of salt, for half an hour. Take up and drain. When cold, divide into small tufts. Arrange on the centre of a dish and garnish with a border of strips of pickled beet. Pour cream dressing, or a cupful of mayonnaise dressing, over the cauliflower. Arrange a star of the pickled beet in the centre. Serve immediately. Asparagus Salad. Boil two bunches of asparagus with one quart of water and one table-spoonful of salt, for twenty minutes. Take up and drain on a sieve. When cold, cut off the tender points, and arrange them on the dish. Pour on cream salad dressing. Asparagus and Salmon Salad. Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, three table-spoonfuls of oil, one of vinegar and two of lemon juice. Let this stand in the ice chest at least two hours. Arrange the salmon in the centre of the dish and the asparagus points around it. Cover the fish with one cupful of mayonnaise dressing. Garnish the dish with points of lemon. Green peas can be used instead of asparagus. Cucumber Salad.