BOHEMIAN SALAD

Cover the bottom of the salad bowl with crisp Romaine or lettuce;
arrange over the top alternate slices of hard-boiled eggs and boiled
beets. Sprinkle with finely chopped onion, cover with French dressing,
toss and serve.

BOILED CELERY ROOT SALAD

Pare and wash the celery roots (they should be the size of large
potatoes), put on to boil in a little salted water, and when tender
remove from the water and set away until cool. Cut in slices about an
eighth of an inch thick; sprinkle each slice with fine salt, sugar and
white pepper; pour enough white wine vinegar over the salad to cover. A
few large raisins boiled will add to the appearance of this salad. Serve
cold in a salad bowl, lined with fresh lettuce leaves.

CELERY ROOT BASKETS

Buy large celery roots, parboil them and cut in shape of baskets and
scallop the edge; boil beets until soft and cut them in small balls
(like potato-balls). Set celery root baskets in French dressing for
several hours to flavor and the beet-balls in boiling sugar and vinegar.
Fill the baskets with pickled beet-balls; roll lettuce and cut it into
shreds and put it around the celery root basket. The green lettuce,
white basket and red balls form a pretty color scheme, and are delicious
as a salad.

CHESTNUT SALAD

Equal parts of boiled chestnuts and shredded celery are combined.
Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve
on lettuce leaves.

COLD SLAW OR CABBAGE SALAD

Select a small, compact cabbage; strip off the outside leaves and cut
the head in quarters. With a sharp knife slice very thin; soak in cold
water until crisp; drain and dry between clean towels. Mix with hot
dressing and serve when cold.

DRESSING FOR COLD SLAW

Beat the yolks of two eggs until light, add one tablespoon of sugar, one
teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one
cup of vinegar over, stir well and pour over the slaw.

This dressing may be cooked over boiling water if so desired. Care must
be taken in adding the vinegar gradually, and add sliced onions to the
salad.

CUCUMBER SALAD

Pare thickly, from end to end, and lay in ice-water one hour; wipe them,
slice thin, and slice an onion equally thin. Strew salt over them, shake
up a few times, cover and let remain in this brine for another hour.
Then squeeze or press out every drop of water which has been extracted
from the cucumbers. Put into a salad bowl, spri