UISE SALAD

3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil

Peel tomatoes and cut in half. Mix onion and parsley, add oil; let
stand two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.

VEGETABLE SALAD

1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and
potatoes cut into small pieces; add celery. Mix well together, season
with salt and pepper and serve on lettuce leaves. On top put strips of
pimento and serve with French dressing, to which may be added one
teaspoon onion juice.

POTATO SALAD

1 quart cold boiled potatoes
1 onion, finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing

Cut potatoes into slices or cubes; add onion; mix with salt, parsley
and French dressing. Serve on lettuce leaves with boiled dressing.

LOBSTER SALAD

Cut cold boiled lobster into small pieces. Marinate with French
dressing; arrange on lettuce leaves; cover with mayonnaise and garnish
with lobster claws, olives and hard-boiled eggs. For boiled lobster
see page 31.

FISH SALAD

2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut celery
1/2 cup mayonnaise
1 teaspoon chopped parsley

Line dish with lettuce; place fish in center; pour over French
dressing to which onion juice has been added and cover top of fish
with celery; put mayonnaise on top. Sprinkle with chopped parsley.

FRENCH DRESSING

Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoons olive oil, beating constantly. Place on ice until ready to
serve.

MAYONNAISE I

1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice

Utensils and ingredients should be very cold. Put egg yolk into
shallow bowl; add, seasoning and mix well; add oil slowly, almost drop
by drop, beating continually until very thick. Thin with vinegar;
continue adding oil and vinegar until all is used.