Prepare according to directions given for Calf's-Brain Salad.
Boil, drain, and cool, cut into dice and combine with an equal quantity of potatoes, lima beans, or cauliflower. French dressing.
Mould cooked and chopped spinach in small cups. Turn out on individual dishes, garnish with hard-boiled eggs and beet dice. French dressing.
String the beans, but do not cut them. Boil, drain, and cool. Serve on lettuce leaves with French dressing and garnish with nasturtium blossoms.
Cut the shrimps coarsely and sprinkle with French dressing. At serving-time, drain, mix with an equal quantity of crisp cucumber dice, and serve on lettuce leaves with mayonnaise.
Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise.
Sour apples, peeled and sliced, English walnuts, and finely cut celery. Mayonnaise.
Cut cold roast or boiled mutton into dice, using none of the fat. Arrange on lettuce leaves, season with salt and pepper, add a few capers, and mix with mayonnaise dressing.
Prepare according to directions given above, using an equal quantity of cold, cooked asparagus instead of the capers.
Prepare according to directions given above, using peas instead of asparagus.
Prepare according to directions given for Chestnut Salad--I. Mix with an equal quantity of sour apples cut into dice. Mayonnaise.
Wash and drain a bunch of watercress, pick off the tender sprigs and place in a salad bowl. Add half the quantity of broken English-walnuts which have been soaked in lemon-juice. Dress with a French dressing made of twice as much oil as vinegar and no seasoning except salt.
Cook the roe with a slice of onion in salted, acidulated water for twenty minutes. Drain, cool, cut into slices, and sprinkle with French dressing. Add cucumber dice and chopped olives. Mix with mayonnaise, garnish with peppers, and serve on lettuce leaves.
Open a can of salmon, break into large pieces, remove the bones, skin, and fat, and lay on a plate. Slice two tomatoes and mince finely a few small cucumber pickles. Mix the tomatoes with the pickle and put around the salmon, with a little on top. Cover with a mayonnaise, to which chopped pickles and capers have been added, and garnish with lettuce and parsley.
Four sardines, three large potatoes, three eggs, seasoning, four anchovies, half a cupful of lima beans cooked, and plenty of oil and vinegar. Bake the potatoes, peel them, and set them aside to cool. Boil the eggs hard. Slice the potatoes into a bowl and add the beans. Skin and bone the sardines and anchovies, break into bits, and mix them with the vegetable. Put the yolks of two of the eggs into a bowl, add a pinch each of mustard and salt and enough oil to make a smooth cream. Add one third as much vinegar as oil. Pour this dressing over the vegetables and add the shredded whites of the eggs. Garnish with the whole egg cut in slices and a few stoned olives.