Salad Chiffonade

Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing, seasoning, and then arranging each article separately upon the serving-dish, having a circle of light and then dark green material about the edge.

Peach-And-Aimond Salad

Blanch the almonds and cut in thin slices. Chill the peaches, peel, and cut in slices; use one-fifth as much in bulk of sliced nuts as sliced peaches.

Serve with French dressing, or with mayonnaise made white with whipped cream. Garnish the edge with delicate lettuce leaves and serve at once.

Peach Salad.(English Style)

Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thoroughly chilled, and sprinkle with tea-rose petals. Serve at once.

Peach-Strawberry-And-Cherry Salad.(London Style)

Let a large handful of fresh rose petals stand an hour or two in a cool place in a cup of Hungarian wine. Strain out the leaves and pour the wine-over a quart of mixed fruit, - peaches pared and cut in quarters, strawberries hulled and cut in halves, and cherries stoned, - all thoroughly chilled. Let a handful of rose petals stand an hour or two in a cup of thick cream; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.

Grapefruit, Pineapple, And Pimento Salad

Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it; remove half the pulp of a large pineapple from the core with a fork, after carefully removing the un-edible outside. Dress with white mayonnaise and serve upon crisp lettuce hearts. Garnish with tiny bits of pimento. 2d. - Omit the pimento, lettuce and mayonnaise, and dress with sherry wine and sugar. For a Christmas salad, use the first formula and canned pineapple if the fresh be not at hand. Dispose the dressed pineapple and grape fruit upon shredded lettuce, having a circle of heart leaves around the edge. Dot here and there with small stars cut from the red pimento with a French cutter. Or chop the pimento fine and dispose in the shape of a large five-pointed star in the centre of the dish.

Pineapple-And-Cream Cheese Salad, Easter Style

Wash and dry the leaves in a head of lettuce; cut sliced pineapple (canned is preferable for this purpose) into straws; keep the straws as long as the slices will allow. Take one slice for each service. Roll cream cheese into egg-shapes, the size of birds' eggs. Dispose the pineapple-straws, nest shape, in heart-leaves of lettuce and set three eggs in each nest; fleck each egg with paprica. Serve plain French dressing in a bowl. Allow one tablespoon-ful and a half of olive oil, half a tablespoonful of lemon juice and a few grains, each, of salt and pepper for each nest. Tint the cheese with leaf green color paste, very delicately, before shaping.

Pineapple and Cream Cheese Salad, Easter Style.

Pineapple Cheese and Crackers.