Fruit Salad

Pineapples slices sprinkled with powdered sugar, set aside for one hour

Bananas sliced on bias

Strawberries

Whipped cream or mayonnaise

Place pineapple slices in center, bananas all around, add a little pineapple juice, whipped cream in center and strawberries on top.

Heart Of Lettuce Salad

Over lettuce hearts cut in halves, pour mayonnaise mixed with a little tomato sauce. Sprinkle with grated cheese.

Lettuce Salad

3 heads lettuce cut fine 2/3 cup salad oil 1/2 cup vinegar

1/2 teaspoon mustard 1/2 teaspoon salt 1 teaspoon sugar

Place salad oil, vinegar, mustard, salt and sugar in bowl and beat with egg-beater. Pour over lettuce and serve at once.

Onion Salad

Slice onions in rings. Place in saucepan cover with boiling hot water. Let stand ten minutes. Drain water. Let cold water run over onions till crisp, or place on ice to cool. Put on lettuce leaves or watercress. Serve with mayonnaise or French dressing.

No onion odor from onions, if so prepared.

Pineapple Salad No. 1

Cube pineapple, fresh or canned. Skin white grapes, seed them, cube a package of marshmallows, let stand in juice of pineapple an hour or more. Put all together, drain juice and add a little lemon juice or cubes of grape fruit, and just before serving add a little mayonnaise or cream dressing. This is improved if pecan nuts are added. Serve very cold on lettuce leaves, with nasturtium blossoms.

Pineapple Salad No. 2

1 can sliced pineapple 1 cup Dutch cheese 8 Maraschino cherries

1 head lettuce

1/2 cup nuts, chopped fine

Place a slice of pineapple on bed of lettuce, ball the cheese and put in center, and on this place a cherry. Put mayonnaise dressing on pineapple and over this scatter the nuts.

Pineapple Salad No. 3

Lay sliced pineapple on lettuce. Cut pineapple in pieces, but leave in same shape as before. Fill center with mayonnaise, sprinkle with grated cheese.

Potato Salad

Sliced boiled potatoes Chopped onion Chopped celery

Minced parsley

Mayonnaise

Salt

Mix, serve on lettuce leaves. This may be varied by adding chopped pimentos, peppers or cucumbers.

Stuffed Egg Salad

6 eggs

2 tablespoons butter, melted

1 tablespoon cream

4 drops onion juice

Salt

Pepper

Mustard

Boil eggs fifteen minutes, plunge into cold water, peel and cut in halves. Remove yolks, mash fine, add butter, cream, onion juice, salt, pepper and mustard to taste; mix thoroughly, refill the halved whites, place on lettuce leaf, garnish with parsley and serve.

Tomato Salad

5 ripe tomatoes 1 cup chopped celery 1 cup chopped nuts Olive oil

Vinegar Pinch salt Paprika

Scald tomatoes, skin, put on ice to cool. When firm, scoop out inside. Mix chopped celery, nuts and inside of tomatoes with French dressing made with olive oil, vinegar, salt and paprika. Refill tomatoes, serve on lettuce leaves. Skins may be removed from tomatoes by putting a fork in stem end and holding over gas flame. When skin breaks remove with knife.