Mixed Vegetable Or Macedoine Salad

Cold cooked peas, carrots, beets, string beans - almost any cold vegetables-may be combined in this salad.

Cut beets and carrots in half-inch cubes, string beans and celery in short lengths, mix each vegetable separately with French dressing, and arrange them in sections, forming a circular mound. Let vegetables of contrasting colors come next each other. Garnish with radishes, celery tips, lettuce leaves, etc.

Potato Salad

3 c. cold diced potatoes.

1 green pepper, chopped fine.

8 olives, cut very fine.

1/2 cucumber, cut fine (remove seeds).

1/2 grated onion.

1/2 c. celery, cut fine.

Whites of 2 hard-boiled eggs, cut fine.

1 tsp. salt.

Mix all together and blend with either French or mayonnaise dressing. Heap the salad on a dish, decorate top with yolks of eggs which have been put through a sieve, garnish sides with radishes and sprigs of parsley.

Stuffed Tomato Salad

6 tomatoes.

1 green pepper, cut very fine.

1/2 grated onion (small).

1/2 cucumber, cut fine (seeds removed).

8 olives, cut fine.

1/2 c. celery, cut fine.

1 tsp. chopped parsley.

1 tsp. salt.

Peel tomatoes without scalding them, being careful not to break them; then cut out a generous slice from the end of tomato, and with a spoon scoop out center. Sprinkle little salt inside of shell, turn shells upside down to allow them to drain. Take the largest pieces of tomato that were scooped out, cut in small pieces, and add to prepared vegetables, mix with mayonnaise dressing. The shells must be filled just before serving. Put teaspoonful mayonnaise dressing on top of each tomato, serve on lettuce leaves.

Cold Slaw

1/2 of a small, hard cabbage.

1 c. cooked salad dressing.

1 green pepper, cut fine.

Soak the cabbage in cold salt water for thirty minutes, shred it fine with a sharp knife or vegetable shredder, and mix the dressing with it; add pepper and cover with chopped parsley.

Spanish Salad

2 tbsp. gelatine, dissolved in 1/2 c. cold water.

1/2 c. lemon juice.

2 c. boiling water.

1 tsp. salt.

3/4 c. sugar.

1 c. celery, cut fine.

1 c. cabbage, cut fine.

1 green pepper, cut fine.

1 1/2 c. cucumber, cut fine (seeds removed).

Soak gelatine in cold water 10 minutes. Add salt, sugar and lemon juice to boiling water, allowing it to come to boiling point. Add a speck of green vegetable coloring, remove from fire, add gelatine and stir well. When partly cool, add vegetables. Wet a mold in cold water, cut pimentoes in long, narrow strips. Dip them in dissolved gelatine and decorate the mold with them. Pour in salad and chill. It is a good plan to let this stand 24 hours. Serve on lettuce with mayonnaise.

Tomato And Green Pepper Salad

1 large sliced tomato (chilled).

2 large green peppers.

1 small stalk celery.

Chop well and add mayonnaise.

This is very nice served with a meat course.