Herring Salad

Heat through by turning on the stove 3 well-smoked herring, then tear off the heads and pull the skin away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add 1 small chopped onion, 2 hard-boiled chopped eggs, and 1 boiled potato; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 of oil. Mix well, and, if you have it, decorate with a boiled beet.

Potato Salad

Slice 8 cold boiled potatoes; dispose between the slices 1 silver-skinned onion cut quite fine; beat together 3 parts oil and 1 part, more or less, according to the strength of it, tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following: Powdered sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of them all, finely minced.

Cold Slaw

To 1 quart cut cabbage, use 1/2 cupful cream (either sweet or sour), 2 tablespoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 tablespoonful butter and a little pepper; put the vinegar on to boil, add the beaten eggs to the cream and butter, and stir these into the boiling vinegar till the butter is melted and the whole mass smooth and creamy; add the pepper and salt and pour, while hot, over the cabbage; when cold, it is ready for use.

Lobster Salad

Clean thoroughly some lettuce, endives and beetroots, cut them up and mix them with the following dressing: 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful made mustard, the yolks of 2 eggs, 1/2 teaspoonful anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of 1 hen lobster, cut into well-shaped pieces, put 1/2 in the salad and garnish with the rest, also with the whites of 2 hard-boiled eggs chopped fine, and the yolks mixed with the coral and rubbed through a sieve.

Cabbage Salad

Chop fine 1 firm head cabbage, sprinkle lightly in a dish. Make the dressing as follows: Stir together 2 raw eggs, 1 teaspoonful white pepper, 1 teaspoonful mustard, a little salt, 2 teaspoonfuls melted butter and 1 cupful strong vinegar. Put this mixture in a small vessel set inside of another full of boiling water and stir 5 minutes; set aside to cool, then beat in 1/2 cup cream, pour over the cabbage and serve.

Tomato Salad

Peel some good-sized tomatoes, not over-ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of 2 to 1, sprinkle pepper and salt over them according to taste, a few leaves basil finely minced, and some onions very finely sliced. They should lie in the sauce for a couple of hours before serving.

Egg Salad

Boil 1/2 dozen eggs until hard, shell them and cut them into slices and pour over them, while hot, the following dressing: Put in a soup plate 1/2 teaspoonful salt and 1/4 teaspoonful black pepper, add 3 tablespoonfuls olive oil and stir until the salt is dissolved. Stir in 1 tablespoonful tarragon vinegar, 2 tablespoonful onion juice and 1 tablespoonful chopped parsley. Stand away in a cold place for 2 hours, and serve.

Celery Salad

Two heads of celery, 1 tablespoonful salad oil, 1/2 teacup vinegar, a teaspoonful granulated sugar, pepper and salt to taste.

Well wash the celery, removing any unsightly parts, lay in iced water until wanted; then cut into pieces about an inch in length. Season with remaining ingredients, mix well and serve in salad bowl.

Red Cabbage Salad

One small red cabbage, 1 small dessertspoonful salt, 1/2 pint vinegar, 1 1/2 dessertspoonfuls oil, a little cayenne pepper.

Secure a nice fresh cabbage, remove the outer leaves and cut the cabbage into nice thin slices, then mix in the above ingredients and allow to stand for two days, when it will be fit for use. This salad will keep good for several days.