The Monmouth Baptist ladies' cook book

GOOSE SALAD. Mrs. Bess Blackburn Grier. San Francisco, Cal. Pare three juicy apples and cut into dice. Peel two lemons and cut into smaller dice. Mix both thoroughly with a stalk of chopped celery. Cover with mayonnaise dressing and serve on lettuce leaves. GRAPE SALAD. Mrs. J. C. Burns. Remove seeds from white grapes and fill cavity with crushed kernels of English walnuts, or those of hickory nuts. Serve on nasturtium leaf with mayonnaise dressing in which there are nuts like those used in grapes. SALADS 9! "GROTTO." Mrs. H. S. Brown. Place in a bowl one-half of a lemon cut in tiny chunks and in this put the hearts of the lettuce, separating the leaves, but not breaking apart, and in these leaves cut chunks of peeled tomatoes and cucumbers which are icy cold. Over all, sprinkle green onions cut so fine as not to be distinguishable and if liked two or three Tarrogan leaves cut fine. Serve with French dressing. LETTUCE SALAD. Shred the lettuce and mix with it one small onion cut fine, a little peppergrass and celery. Season with French dressing. A small piece of ice added and stirred with the dressing will cause it to thicken like cream, and improves it. LETTUCE SALAD. Mrs. Eliza Smith. One pint of celery and cup of lettuce, each cut fine, one teacup of nuts. Dressing: One-third cup of vinegar, yolks of three eggs, one-half teaspoonful of mustard, one-half teaspoonful of salt, one tablespoonful of sugar, scant tablespoonful of butter. Mix all together except vinegar, beat this mixture very light, add the vinegar boiling; return to the stove, beat until thick, do not let boil. Add a half cup of cream, whipped, the last thing. MACEDOINE SALAD. Is a mixture of vegetables, everything may be used. Make like Berlin salad. MILANAISE SALAD. Mrs. Bess Blackburn Grier, San Francisco, Cal. Rub cottage cheese smooth with cream, using a silver fork. Season well with salt and paprika and mix with it one-half as much ripe olives, stoned and chopped fine. Shape into small ovals and put on ice till ready to use, Serve on the crisp, white leaves of let- tuce and chicory mixed with mayonnaise dressing and garnish with pitted olives cut in halves. NASTURTIUM SALAD. Mrs. Wm. A. Hoyt, Kansas City. Line a salad bowl with nasturtium leaves. Take sliced tomatoes ; boiled potatoes cut in dice, onions sliced very thin. Mix with each some chopped nasturtium leaves and seeds, then put in salad bowl in alternate layers, covering with mayonnaise dressing. NUT SALAD. Miss Emma A. Tucker. Take two cups of lightly chopped meats of black walnuts, English walnuts, or hickory nuts. Add two cups of chopped celery, and amalgamate with sufficient quantity of very good salad dressing. Capers and quartered olives may be added. - ONION SALAD. Slice mild or Bermuda onions as thin as paper and let stand in cold water for half an hour. Drain and press dry in a cloth and serve with French dressing in a border of finely shaved cabbage. ORANGE SALAD. Mrs. W. H. Sexton, Remove skins, separate fruit into sections and break once. Place on lettuce leaves with mayonnaise dressing. Serve with brown or white bread spread with mixtures of cream cheese and chopped walnuts. ORANGE AND PINEAPPLE SALAD.