JACKSONVIULB PRINTINO CO

niil&re& Cottnne

"Nothing lovelier can be found in woman, than to study household good"

If the writer can impress upon the readers of this little salad book the im- portance of eating salads, the writing of it will not be in vain.

The addition of a pretty salad to a menu not only gives a refined, attractive ap- pearance to the table, but is appetizing, and, I might say, almost a necessity in this climate, speaking from a Health stand- point. Fruits and vegetables contain a large amount of the necessary salts re- quired by the system, and as for olive oil, the many benefits derived from the use of pure olivQ oil are so great that it is considered by good authority a positive beautifier. We all know that celery and onions are soothing to the nerves.

"The tender lettuce brings on softer sleep."

Pineapple aids digestion, and will, it is said, sweeten tfie voice; and oranges,

10 FLORIDA SALADS

grapefruit and lemons will clear the com- plexion.

Avocados are easily digested, and con- tain a large per cent of vegetable oil.

This is not a very comprehensive work, but a collection of a few practical, pala- table recipes of easily digested salads, combined, proportioned and tested by the author. It is written especially with the hope that it will be of some assistance to young housekeepers in making their meals attractive and dainty. With a few exceptions, the materials used in these salads are produced in Florida, but can be obtained wherever there is a good market

In making salads there is a field for a great deal of originality. With a little taste and painstaking care, most attract- ive, and at the same time wholesome dishes may be originated.

When a salad is indigestible, the com- bination is wrong or it is not properly made.

LiL-iRARY U*MVE-F;;JTY CI- ;.;-Cu1^SIM

Important Pointers 13

Card Party Salads 59

Dinner Salads 27

Luncheon Salads 41

Salad Dressings 19

Salad Sandwiches 73

Important Pointers

Of course only the freshest and best materials are reckoned in these recipes. It is a mistake to think the mixing will hide the quality.

Lettuce, endive, celery and all salad greens should be most carefully washed, crisped one hour in ice water, put into a cheese cloth bag and kept near the ice until needed; or, shake gently, put into a covered stone jar and set in cool place. Cover jar with cloth before putting on the top. All salad materials should be thoroughly cold and salads kept cold until served.

Pecans can be cracked easily and meats gotten out whole if they are scalded and left in the hot water a few moments; crack lengthwise. Scald nut meats to blanch.

Do not be afraid to use red pepper in

14 FLORIDA SALADS

salads. It is wholesome and often pre- vents them from being indigestible.

Green peppers and pimentoes are de- licious, but a little hard to digest.

Salads should not be mixed any longer before serving than absolutely necessary.

Onions should be sliced and soaked at least one hour in ice water and drained before using for salads; they are milder and not so apt to disagree with one. Cu- cumbers should be pared rather deep, sliced thin, and crisped in ice water one hour before eating. It makes them more wholesome.

Let the hands come in contact with sal- ads as little as possible. Use fork and spoon for mixing dressings and tossing salads together. When convenient make French dressing and mix salad at the table.

A small lump of ice put into French dressing while being made keeps it cool and makes it milder.

A tiny pinch of sugar improves most salads.

IMPOR TANT POINTERS 1 5

The secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold, pure olive oil. Care and judgment are also needed ; materials dif- fer and have to be used accordingly. Stir in one direction.

It is best not to use silver or metal uten- sil in making dressing or in mixing salads. The writer uses an orange wood fork and spoon. The wood is hard and does not discolor. They can be found in depart- ment stores elsewhere. Never let salad stand in a metal receptacle after being mixed.

A heavy white porcelain bowl holding

about one quart is a convenient size in which to mix mayonnaise. Place the bowl

in a larger one of crushed ice.

Squeeze lemon and strain juice before beginning mayonnaise.

When mayonnaise loosens or begins to curdle, put in a pinch of corn starch, or if it separates after making, put an egg yolk into a fresh bowl and gradually stir may- onnaise into it.

16 FLORIDA SALADS

The writer never uses cream in com- bination with salad dressings, from the fact that lemon juice and vinegar are in- compatible with cream. The desired quantity of the following is a good sub- stitute : one teacupf ul of fresh, rich, sweet milk thickened with one teaspoonful of corn starch cooked in a double boiler; when it begins to thicken add one tear spoonful of butter. When it is the con- sistency of thick cream, remove from fire, beat well and put near ice until needed. It will be referred to in these recipes as Cream Substitute.

When canned meats are used for salads, the "can should be opened at least half hour before using, meat placed in a por- celain, glass or china bowl and thor- oughly aerated.

In preparing shrimps for salad remove the little dark thread-like line running

lengthways the body.

Lettuce is so succulent and easy to

bruise that breaking or pulling it to pieces

with the fingers is a more delicate way

than cutting with a knife.

IMPOR TANT POINTERS 1 7

Salads should never be sour but so deli- cately blended that no seasoning predom- inates.

"Distrust the condiment that bites too

A little claret added to Plain Mayon- naise is very nice for fruit salads.

For mayonnaise that will stand alone, stir a little gelatine into it just before the gelatine sets.

Before making sandwiches, bread should be peeled, or all crust taken off with a very sharp knife.

Cream butter before spreading on bread for sandwiches.

It is best to spread butter on end of loaf before slicing for sandwiches. Use a very sharp, thin bladed knife for cutting bread.

An ordinary tea cup, level full, round- ed table spoon and tea spoon are used for measuring these recipes.

Salad Dressings

Cooked Yellow Salad Dressing.

Three tablespoonfuls of vinegar, one scant teaspoonful of salt, one half tea- spoonful mustard, one teaspoonful sugar, white and red pepper to make rather hot; cook in double boiler and when hot add one half teacup of butter. When butter is melted stir in yolks of three well beaten eggs and continue to stir until mixture is the consistency of thick cream. Take from fire, beat well and put on ice. When thoroughly chilled, fold in the well-beat- en white of an egg.

Cooked White Salad Dressing.

One cup of fresh, rich, sweet milk. Thicken with one teaspoonful of corn starch and cook in a double boiler. When it begins to thicken add one tablespoonf ul of butter, stirring until as thick as heavy

20 FLORIDA SALADS

cream. Remove from fire and add one half teaspoonful of salt, two tablespoon- fuls of tarragon vinegar, white pepper to taste and beat until smooth. When cold fold in one egg white, well beaten.

Cucumber Dressing.

Grate a large, fresh, firm cucumber and drain ; add a little grated onion and mix with French dressing.

Cheese Dressing.

Mash two hard boiled eggs, yolks and whites, through a sieve and mix with two tablespoonfuls of grated American cheese. Rub the above into a smooth paste with olive oil and thin to the desired consist- ency with lemon juice and vinegar. Sea- son with Tabasco.

Chilli Dressing.

Chilli sauce or a pood tomato catchup mashed through a sieve and folded into Mayonnaise or cooked dressing. Do not stir too much.

SALAD DRESSINGS 2 1

Lemon Dressing.

One-half teaspoonful of salt well sprinkled with white pepper; three table- spoonfuls of olive oil and the juice of half a lemon stirred in alternately until thick.

Florida Fruit Dressing.

Strain the juice of one lemon, the juice of half an orange and two tablespoonfuls of grapefruit juice, season with white pepper, half teaspoonful of salt; gradu- ally stir this into two egg yolks, beat all together and thicken in double boiler, adding one table$poonf ul of butter. When thoroughly chilled and just before ser^;- ing, add the stiffly beaten white of an egg.

French Dressing.

One teaspoonful salt. Tabasco or cay- enne and black pepper to taste; one-half cup of cold olive oil, one and one-half ta- blespoonfuls vinegar. Stir oil and vine- gar alternately into salt and pepper with an orange wood fork until thick. Serve at once.

22 FLORIDA SALADS

Instead of olive oil, bacon grease is

sometimes used.

Mixed French Dressing.

Add finely chopped Beraiuda onions, green peppers and a bit of finely chopped parsley to a good French dressing.

Nut Dressing.

Pound into a smooth paste pecan meats and mix with French dressing, or mix peanut butter with French dressing. Nice to serve over plain lettuce.

Mustard Dressing.

Mix a teaspoonful of mustard with ice water into a smooth paste and stir it smoothly into the yolks of two eggs ; sea- son with a scant teaspoonful of salt and a little red pepper. To this add olive oil gradually until it gets too thick, then thin with lemon juice and vinegar mixed. Add oil and lemon juice alternately, until suf- ficient has been used to make a smooth dressing.

SALAD DRESSINGS 23

Plain Mayonnaise.

Put yolks of two eggs and one teaspoon- ful of salt into a cold bowl and stir until smooth with an orange wood fork; gradu- ally add cold olive oil and lemon juice alternately until one and one-half cups of oil and the juice of one small lemon have been used. Season with Tabasco to taste. This makes a stiff mayonnaise. Lightly fold into it one egg white beaten dry. If a milder dressing is preferred, mix the above with equal part of Cream Substi- tute. This recipe can be doubled or halved.

Tabasco Mayonnaise.

Two yolks, one-half teaspoonful salt, dash of mustard, sprinkling of white pep- per, a pinch of sugar and ten drops of Tabasco. Stir smoothly and add, a few drops at a time, cold olive oil until it is thick and cakes on the spoon. Thin with lemon juice and add oil and lemon juice alternately until one and one-half cups of oil and juice of one small lemon have

24 FLORIDA SALADS

been used. A few drops of vinegar may also be added. Cooking oil is used by some in place of olive oil.

Mustard Mayonnaise.

Yolks of two hard boiled eggs, one raw yolk, a quarter of a teaspoonful of mus- tard, one teaspoonful of salt, cayenne to taste, juice of half a lemon, a tablespoon- ful of vinegar and two cups of olive oil. Work the oil and seasoning gradually in- to the cold yolks as in plain mayonnaise. This dressing can be increased in quantity by adding Cream Substitute.

Green Mayonnaise.

Soak strips of sweet, green peppers in slightly salted ice water two hours. Drain, chop fine with a sharp knife and fold into mayonnaise.

Red Mayonnaise.

Cut pimentoes into fine pieces and fold into mayonnaise.

SALAD DRESSINGS 25

Deep Yellow Mayonnaise.

Mash one teaspoonf ul'of butter into the yolks of two hard boiled eggs while warm, and when cold stir into plain mayon- naise.

Potato Dressing.

One boiled new white potato, medium size, two yolks of hard boiled eggs, one- half teaspoonful of mustard and a scant teaspoonful of salt mashed through a sieve ; while still warm add one teaspoon- ful of butter. Chill and rub smoothly

into this, alternately, olive oil, lemon juice and vinegar, enough to make a

smooth dressing. Add onion juice and

Tabasco to taste.

Roquefort Dressing.

French dressing with Roquefort cheese mashed smoothly into it.

Lemon Jelly.

One package of gelatine soaked in one cup of cold water; add one-half cup of

26 FLORIDA SALADS

lemon juice, tablespoonful sugar and two and half cups of boiling water. Cook a few seconds. Clarify with whites of two eggs.

Quick Dressing.

Mash three hard boiled eggs with a fork and add enough olive oil to make a smooth paste. Season with salt, pepper, and a little mustard, if preferred. Thin with a little vinegar and lemon juice.

Dinner Salads

Lettuce Heart Salad.

Leaves of small lettuce hearts slightly pulled apart, thoroughly washed and crisped in ice water one hour. Drain, dip in French dressing and sprinkle with fine- ly shredded celery mixed with chopped pimentoes. Serve with or without may- onnaise, one to each person.

Lettuce Hearts with Nuts.

Lettuce hearts prepared as above and sprinkled with finely chopped nut meats instead of celery and pimentoes. Serve with mayonnaise.

Lettuce Salad.

Select the white inner leaves of a cab- bage head lettuce. Serve a few leaves on each plate, with Roquefort dressing.

28 FLORIDA SALADS

Lettuce With Avocado Dressing.

Mash the meat of an Avocado pear smoothly into a good French dressing and serve over lettuce hearts.

Endive Salad.

Pick well bleached endive apart, wash well and crisp one-half hour in ice water. Shake and marinate in French dressing.

Malaga Salad.

With a sharp knife slit one side of large

Malaga grapes, take out the seed and fill

with blanched pecan meats. For each

plate, put two leaves of romaine side by side pinched together, and a row of grapes

in each leaf resembling peas in a pod. Put one-half teaspoonful of Green May- onnaise on the ends of each leaf.

Tomato Cups.

Large, firm, cold tomatoes peeled with a thin bladed sharp knife; scoop out the centers and fill with chopped celery and

DINNER SALADS 29

nuts mixed with mayonnaise. Serve on lettuce leaves.

Avocado Pear Salad.

Cut pears in half lengthwise and re- move seed ; sprinkle with salt, pepper and lemon or lime juice and eat with a spoon. One-half to each person.

Avocado Pear Blocks.

Remove seed and rind of a ripe, but

firm Alligator pear, cut into half inch strips, then into square blocks. Serve on lettuce with Cheese dressing.

Avocado and Tomato Salad.

Cut an Avocado pear lengthways, in half inch bars ; make a square pen of these and fill with tomatoes cut in small pieces, mixed with celery. Dress all with French dressing.

RoMAiNE Salad.

Wash romaine well, crisp in ice water, dress with French dressing mixed with finely chopped pimentoes. Dress at table.

30 FLORIDA SALADS

Bell Pepper Salad.

Shred large, sweet Hell peppers and crisp one hour in ice water; drain and chop fine. Prepare endive in same man- ner and mix together with French dress- ing to which a little Worcestershire and Tabasco sauce have been added. Put a thin slice of a large firm tomato on each plate and a tablespoonful of salad on each slice. This is rather a hot salad and a little suffices. It is also good with deviled crabs for a luncheon or card party.

Asparagus Salad.

Cooked asparagus chilled, a few stalks put on lettuce leaves, sprinkled with chopped nuts and served with mayon- naise.

String Bean Salad.

Cold string beans which have been cooked in the old-fashioned Southern way with bacon, mixed with chopped to- matoes, onions, and cucumbers and dressed with French dressing. Add a

DINNER SALADS 31

little Tabasco and Worcestershire sauce to dressing. Serve on lettuce leaves or a tablespoonful on salad plate with curled round radish on side. Of course the onions and cucumbers must be crisped in ice water and all materials drained be- fore dressing.

Green Pea Salad.

Boil peas in salted water and drain. Boil Bermuda onions in salted water, cut up and drain. Mix peas and onions to- gether with French dressing. Scoop the center out of firm tomatoes, fill with the mixture and put on lettuce leaves. Sprin- kle a few peas around the tomatoes and put a spoonful of Red Mayonnaise on top.

Celery Stick Salad.

Wash celery well with a brush, crisp in ice water and dry. Select well grooved stalks, remove strings or threads, cut in uniform lengths and fill grooves with cold tomato jelly, just before it hardens. Serve two stalks on two romaine leaves with a

32 FLORIDA SALADS

teaspoonful of mayonnaise on side of plate. Eat with fingers, dipping celery ends in dressing.

Papaya Salad.

Remove skin and seed and boil the meat of a Honolulu papaya in slightly salted water for half an hour ; drain and serve on lettuce with \ French dressing to which

ground nuts have been added.

Pimento Sticks.

Prepare celery as in recipe for Celery Stick Salad. Fill grooves with cream cheese mashed with pimento. Serve in the same way.

Celery Salad.

Chop crisp celery and mix with blanched, broken pecan meats. Put two

romaine leaves on each plate, and in the middle, along the length of each leaf put a little row of the mixture, with a small stream of mayonnaise on top.

DINNER SALADS 33

Tomato Jelly.

Mash fresh tomatoes through a sieve, enough to make a pint and half. Dissolve one package of gelatine, add to tomatoes, season with cloves, salt, celery seed, a bit of onion juice and white pepper. Boil a few seconds, remove from fire, strain, and when cold set near ice. Serve in square blocks on lettuce with mayonnaise.

Cucumber Salad.

Two long glass house cucumbers and one medium white onion thinly sliced and crisped in ice water. Drain well and lightly mix with two cold, firm tomatoes cut with a sharp knife into small pieces. Add a little Worcestershire sauce and a pinch of sugar to a plain French dressing and pour over salad and serve on lettuce leaves.

Cauliflower Salad.

Boil cauliflower in salted water until tender and drain. Put a spray of it on a lettuce leaf with a few blocks of hard

34 FLORIDA SALADS

boiled egg. Dress with a spoonful of mayonnaise dressing.

Spinach Salad.

Boil spinach until tender. Salt and pep- per while cooking. When done, mash fine, drain, and season with butter. Mince cu- cumber pickle, add to spinach and mould in individual moulds. Turn out on a bed of cress, put grated hard boiled eggs around the base and Green Mayonnaise on top.

Radish Salad.

Peel firm young radishes, cut in small pieces, and freshen in ice water one-half

hour. Drain and mix with broken

blanched pecan meats. Serve on lettuce

with Plain Mayonnaise. Garnish with

round red radishes sliced in the shape of

Cabbage Salad.

The half of one small, hard, white cab- bage, shredded, mixed with one small white onion chopped, and all put in ice

DINNER SALADS 35

water for two hours. Drain well and mix with half the amount of finely chopped celery; dust with cayenne, sprinkle with a pinch of sugar and dress with French dressing containing a dash of Worcester- shire sauce. Serve in a nest of endive and put a few small blocks of red beet which have been dressed with vinegar, on top. Instead of the beets, this is also nice with tomatoes cut up and put over the top.

Strawberry Salad.

Slice strawberries. Add half the quan- tity of thinly sliced kumquats and sprin- kle lightly with sugar. Dress with a very little Lemon Dressing and put in small cup shaped leaves of white lettuce. Gar- nish with a large strawberry, with cap and stem.

Mammee-Sapota Salad.

Cut in half, remove seed and dress with Lemon Dressing, adding a few drops of the Juice of sour sops. Serve on lettuce

36 FLORIDA SALADS

leaf and eat with a spoon. This is a very pretty dish.

Florida Salad.

Peel grapefruit, oranges, and tanger- ines ; divide into lobes, remove white skin and seed, and put on lettuce leaves. Cut a pineapple into small square blocks and pile a little on top of each plate of salad. Around the salad put slices of banana with a little lemon juice squeezed over. Serve with mayonnaise, and garnish each plate with a bunch of kumquats with leaves.

Pineapple Nests.

Shred a good flavored pineapple and form into nests on lettuce leaves ; fill nests with peeled and seeded Malaga grapes, dress each with a spoonful of mayonnaise and a green Creme de Menthe cherry on top.

Vegetable Salad.

Mix together cold cooked carrots and beets, cut in small pieces, a little onion

DINNER SALADS 37

cut fine, cold cooked green peas and shredded bell peppers. Dress with French dressing and serve on lettuce.

Salsify Salad.

Scrape the roots and boil salsify until tender; drain, cut in two inch lengths, split the lengths in half and butter while warm. When cold serve on romaine with French dressing.

Tourist Salad.

Mix one cup of blanched and broken English walnut meats, one cup of apple meat diced, and whitened in lemon water, one cup of crisp celery and half a dill pickle minced. Dissolve one package of gelatine in two and a half cups of boiling water and clarify with whites of two eggs. When gelatine begins to set add mixture and put on ice. When ready to serve break the salad up by lightly turning a spoon through it. Serve on Iceberg let- tuce with mayonnaise, putting a spoonful of skinned and seeded Malaga grapes on

38 FLORIDA SALADS

top. The clear gelatine through the salad looks appetizing.

Dasheen Salad.

Peel medium sized dasheens and boil half done in plenty of well salted water; pour this water off and finish cooking in boiling water. When cold, cut in small pieces, mix with chopped celery and onions, and serve on lettuce with Mustard Mayonnaise.

Ponce de Leon Salad.

With a teaspoon hollow out a little of the hearts of St. Augustine artichokes, carefully fill with the tips of asparagus, place each on a large lettuce leaf and dress with the following: a good French dressing to which has been added, chop- ped pimento, finely minced celery and a bit of chive. Serve with a spoonful of Mustard Mayonnaise on top.

LiTCHi Salad.

With a sharp knife peel and remove the seeds of litchi, stuff each with half of

DINNER SALADS 39

a Florida pecan and serve with mayon- naise on lettuce*

Royal Palm Salad.

Select large well bleached endive leaves and pour over them the follow- ing: finely minced radishes, celery and a bit of chive added to French dressing. The radishes should be crisped in ice wa- ter and drained.

Luncheon Salads

Avocado Pear Salad.

Cut the meat of an Avocado pear in strips, lengthwise, then cut into square blocks. Mix carefully, without mashing, with cold hard boiled eggs, cut up. If the pears are not too large, fill hulls with the salad and place on lettuce or serve on lettuce without the hulls. Dress with mayonnaise.

Beach Club Salad.

Boil a set of sweetbreads one hour, salt and pepper them while boiling, when done peel and drop them into ice water for ten minutes, then cut into small pieces and drain. Cut up one cupful of crisp celery hearts, half cupful of Perigord truffles and add to the sweetbreads. Light- ly mix all with a good mayonnaise and serve on crisp lettuce with strips of pi-

42 FLORIDA SALADS

mento on top. Serve with this a square of brandied cheese on each plate.

Cheese and Green Pea Salad.

Cut American cheese in tiny little blocks and mix with green peas which have been cooked and drained. Sprinkle with white pepper, lightly fold in may- onnaise and serve on lettuce.

Apalachicola Oyster Salad.

One pint of small, fresh Apalachicola oysters. Strain the liquor and rinse the oysters in ice water; put oysters back in liquor with a scant teaspoon of salt and scald until well curled. Drain and chill. Mix with equal quantity of cut celery, one small cucumber pickle minced, a sprink- ling of cayenne, and one cupful of chop- ped nuts. Serve on lettuce with Green Mayonnaise.

Potato Salad With Cheese.

Cut cold, boiled, new white potatoes in half-inch blocks, add half the quantity of

LUNCHEON SALADS 43

celery and a little chopped onion, which has been soaked in ice water and drained. Mix all with Quick Dressing and serve on lettuce with grated cheese on top.

Tuna Salad.

Mix equal quantity of tuna and cut cel- ery. Slice midget cucumber pickles lengthwise, small strips, mix with the fish and celery and sprinkle with cayenne. Serve on lettuce leaves and dress with Mayonnaise. This salad is also nice for bridge parties. Tuna fish is often called the "Chicken of the sea."

Salad Croquettes.

Two cups of salmon, two hard boiled eggs, one medium size cucumber pickle, minced, sprinkled with red pepper and mixed with just enough French Dressing to form into croquettes. Roll each cro- quette in ground nut meat, put on lettuce and serve with Potato Dressing.

Turkey Salad.

Put a thin slice of tender turkey on a lettuce leaf. Mince celery and trufl[ies,

44 FLORIDA SALADS

mix with mayonnaise and put a little mound of it on each piece of turkey and top with rings cut from seeded olives.

Chicken Aspic Salad.

Cover a four-pound fat chicken with boiling water, season with salt and black pepper, and simmer until tender. Re- move chicken. Season liquor with a fine- ly chopped small onion, a few cloves, a dash of cayenne and boil down to about one pint and a half. Soak one box of gel- atine in a cup of cold water with one ta- blespoonful of lemon juice added. Pour into chicken stock and boil a few seconds. Remove from the fire and strain, then clarify with the whites of two eggs. Dice the cold chicken and add half the quantity of celery cut fine. Just before the gelatine begins to set, put a little in the bottom of individual cups, add chicken and celery and finish the top with more gelatine. Put cups near ice until ready to serve. Turn out of cups — using a thin bladed warm knife — on lettuce leaves, and with a paper tube squeeze a little ring of stiff

LUNCHEON SALADS 45

mayonnaise around the base of salad. Put an olive and two maraschino cherries on top of each.

Sardine Eggs.

Hard boiled eggs split lengthwise in halves and a teaspoonful of sardine may- onnaise on top, served on lettuce leaves.

Sardine mayonnaise : plain mayonnaise with boned sardines mashed into it. Make pretty hot with Tabasco and add finely chopped cucumber pickles.

Egg Lilies.

Carefully cut the white of hard boiled eggs down lengthwise and curve back to form petals. At the base of each petal put a drop of Deep Yellow Mayonnaise and on top of the yolk, in center, make a tiny indentation and fill with Green May- onnaise.

These are pretty to serve on a helped plate containing cold boiled ham and sandwiches.

Put a few nasturtium leaves around the lilies.

46 FLORIDA SALADS

Chicken Salad.

Salt and pepper one four-found fat chicken and simmer in water enough to cover until perfectly tender. When done, remove chicken, and if there is too much liquor boil down until there is just about enough in which to jelly the chicken. With the kitchen scissors, cut the chicken into half inch pieces and leave in liquor over night on ice. Just before serving, mix jellied chicken with equal quantity of diced crisp celery and two teacupsful of broken pecan meats. Turn all into a large mixing bowl, add one-half teacup of plain French dressing and with salad fork and spoon lightly toss together. Serve with mayonnaise on lettuce leaves and garnish with slices of cold, hard boiled eggs, capers and olive rings. Cold turkey can be used instead of chicken.

Fresh, tart apples cut in dice and added to chicken salad will increase the bulk and are very nice.

Veal is often combined with half the amount of chicken in making this salad.

LUNCHEON SALADS 47

Cover veal with water, season with salt and pepper and simmer until done. When cold, cut in small pieces and mix with chicken, half veal and half chicken.

Of course Southern beaten biscuit should be served with chicken salad.

Sa^on Salad.

Bone and drain one medium sized can of the best salmon and sprinkle lightly with cayenne. Dice an equal quantity of crisp celery, add a few capers to French dressing and toss all together with fork and spoon. Serve on lettuce leaves. Grate the whites and yolks of hard boiled eggs separately, sprinkle a little grated white on top of each serving and the grated yolks in a ring around the base. Put a teaspoonful of Green Mayonnaise on top.

Mayport Crab Salad.

Flake freshly boiled Mayport crab meat, sprinkle with cayenne and chill. Before putting into refrigerator, cool and put into a closely covered dish, as the odor

48 FLORID A SALADS

of fish is disagreeable in a refrigerator. Chop celery, mix with crab meat, add a squeeze of lemon juice, a sprinkling of salt and serve in shells with mayonnaise on top, or serve on lettuce leaves and garnish with thin slices of cucumbers that have been marinated in French dressing.

Shrimp Salad.

Boil and peel fresh shrimps and put in crushed ice for half an hour, drain and sprinkle with cayenne. Mix with equal quantity of crisp celery, a little lemon juice and a sprinkling of salt. Serve in halves of large green, bell peppers, cut lengthwise. Put Green Mayonnaise on top and serve on Iceberg lettuce leaves.

Kippered Herring Salad.

Flake kippered herring and take out bones. Boil small new Irish potatoes, in jackets, peel and slice. Slice pickled pearl onions. Gently mix all together. Dress with French dressing made with

L UN CHE ON SALADS 49

very little salt, and garnish with sliced pimolas.

Florida Lobster Salad.

Flake the meat of freshly boiled Flor- ida lobster and chill ; add chopped celery and hard boiled eggs cut into blocks. Sea- son with French dressing to which a few drops of sherry have been added. Serve in a nest of endive with mayonnaise.

Roast Beef Salad.

One cupful of cold, roast beef and one cupful of cold Irish potatoes cut into half inch pieces. Chop one small, white onion and two firm tomatoes, drain and add to beef and potatoes. Season with red pep- per, a little horseradish, Worcestershire sauce and French dressing, and serve on small white cabbage leaves.

Potato Salad.

Boil new Irish potatoes in skins, peel and cut in small blocks. Mix with half the amount of chopped celery and one-

50 FLORIDA SALADS

fourth the amount of broken pecans, blanched. Season with Mustard Mayon- naise. Carefully put on lettuce leaves, without mashing the potato, and garnish with slices of hard boiled eggs and a little minced pimento.

Potato Rose Salad.

Two cups of hot Irish potato, yolks of two hard boiled eggs, two tablespoonfuls of butter and a little onion juice mashed through a potato masher. When cold, add one cup of minced celery, season with French dressing and shape into roses with a pastry tube or form the petals with a teaspoon on a lettuce leaf. In the center of each rose put a drop of Green Mayon- naise. On the side of the plate put a little ball of cream cheese mixed with pimen- toes and mashed between two halves of English walnut meats.

Pineapple Salad.

Cut the top from a nice, Smooth Cay- enne pineapple and scoop out the inside.

LUNCHEON SALADS 5 1

Cut pineapple and celery into small pieces, mix with nuts and mayonnaise and fill the pineapple case. Chill, and put on a pretty salad dish in a bed of lettuce leaves.

Cucumber Boats.

Cut six fresh, green cucumbers length- wise in half, carefully remove inside and put boats — cut side — on ice until ready to serve. Cut the inside into small slices, cut four firm tomatoes into small pieces and finely chop one small white onion. Drain well and just before serving, toss together with a French dressing, fill boats and put on romaine leaves. Fine to serve on the same plate with deviled crab at a morning auction party.

Cheese and Nut Salad.

Mash American cream cheese with pi- mentoes and peanut butter. Form into balls and press between halves of blanched English walnut meats. Serve on lettuce leaf with mayonnaise.

52 FLORIDA SALADS

Grapefruit Salad.

Cut fruit in half, remove inside care- fully, and take white skin from sections. Lightly mix with Malaga grapes stuffed with nuts; squeeze a little orange juice over salad ; refill hulls and serve on lettuce with mayonnaise.

Salad in Grapefruit Hulls.

. Halve grapefruit crossways, scoop out contents and notch edges of hulls. Line the hulls with lettuce and fill with chicken salad; garnish with maraschino cherries and ripe olives. Serve in a bed of endive with mayonnaise. Put meat of grapefruit in refrigerator and serve next morning in glasses for breakfast.

King Orange Salad.

Mix King orange and grapefruit lobes with blanched English walnut meats, and serve on lettuce with mayonnaise.

Tangerine Salad.

Peel tangerines, divide the lobes and carefully remove seed. Sprinkle with

LUNCHEON SALADS 53

ground pecans and serve on lettuce with mayonnaise.

Banana Salad.

Cut lengthwise a firm, perfect banana and remove inside carefully forming a boat shaped case. Slice ripe strawberries, mix with the sliced banana meat and sprinkle with a little sugar. Pour Lem- on dressing over and carefully fill banana case without mashing fruit. Place case on strawberry leaves. This is dainty served with grated cheese toasted on crackers, and hot Russian tea.

Salad in Apple Cases.

Select large, bright, red apples. Slice a piece from the top and carefully remove the inside without cutting the case, or cut apples in half across and have two cases instead of one. Mop the edge of cases with lemon juice and put near the ice un- til ready to serve. Stuflf white cherries with nuts to fill the cases, put mayonnaise on top and serve on lettuce leaves with a

54 FLORIDA SALADS

row of little square blocks of the apples around the cases. Apple meat must be dipped in lemon water or pineapple juice as soon as apples are cut to prevent its turning dark.

Orange Blossom Salad.

With a sharp, small knife, carefully cut large oranges in the shape of baskets with handles and remove inside. Tie sprays of orange blossoms, or any small white flowers on handles with green baby rib- bon. Fill baskets with chicken salad, put mayonnaise with a maraschino cherry on top of each, and garnish with sprays of or- ange blossoms and leaves.

KuMQUAT Salad.

Split kumquats lengthways in half and mix with equal quantities of red salad cherries. Put a little lemon jelly in cups, fill nearly full with fruit and cover with jelly just before it begins to harden. Set on ice over night. Turn out on lettuce leaves and dress with mayonnaise mixed with ground, white pecan meats.

LUNCHEON SALADS 55

LoQUAT Salad.

Wash and slice loquats and kumquats thin, mix with sliced cold boiled chestnuts and serve on lettuce with mayonnaise.

Lemon and Tomato Salad.

Lemon jelly and tomato jelly moulded in square moulds. When cold and firm slice into squares; put lemon square on lettuce leaf and tomato square on top with a spoonful of Deep Yellow Mayonnaise in center. On the side of the plate put a slice of the following: mash Red Mayon- naise with cream cheese, stuff sweet bell peppers with it firmly and put near ice until ready to serve. Slice with sharp knife in thin round slices.

Florida Peanut Salad.

Mash peanut butter and a bit of may- onnaise with cold boiled Irish potatoes, make into balls, roll in ground pecan meat and serve on lettuce with mayon- naise.

56 FLORIDA SALADS

Mango Salad.

Wash mangoes, slice in long thin slices and serve on lettuce leaves with Lemon dressing and a few drops of sour sops. Select the mangoes that are not stringy.

CocoANUT Salad.

Cut large selected navel oranges in half, carefully get the meat out and mix with freshly grated cocoanut. Put back into the orange hulls and dress each with a tea- spoonful of mayonnaise mixed with Cream Substitute. Put a maraschino cherry on top and serve on nasturtium leaves and flowers.

Tomato Jelly Salad.

Mould tomato jelly in individual cups and put on ice. When ready to serve tum out on lettuce leaves with Green Mayon- naise and capers on top. This can be varied by putting nuts and chopped celery in jelly just before it congeals.

GuAVA Salad.

Select large, lemon guavas, cut off tops and scoop out seed. Dip hulls in lemon

LUNCHEON SALADS 57

water to prevent turning dark. Mix sliced truffles with broken pecan meats, fill hulls and put mayonnaise mixed with Cream Substitute on top. Serve on lettuce leaves.

Mandarin Salad.

Pull a Mandarin or kid glove orange apart, divide the lobes, leaving them in the hull and place each on a spray of or- ange leaves. In the center of each orange, put a spoonful of plain mayonnaise, with sliced malaga grapes on top.

St. Johns River Shad Salad.

Remove the bones from the white meat of a left over baked St. Johns River Shad, flake, mix with chopped celery and serve in cucumber boats on lettuce with Cucum- ber Dressing.

Card Party Salads

Salad in Aspic.

Mould in aspic very small whole sar- dines, cold chicken sliced thin and cut in medium pieces, sliced hard boiled eggs and sliced cucumber pickle. Slice and serve on lettuce with mayonnaise.

Avocado and Aspic Salad.

Split a small, but matured avocado in half, remove seed and hull, and fill with a clear Tomato Jelly just before it con- geals, and put on ice. When firm and ice

cold, around the ends of each half fit a curled white iceberg lettuce leaf. Serve

with Nut Dressing.

Lettuce and Mayonnaise.

Mix finely minced capers and cucum- ber pickles with mayonnaise and add a suspicion of mustard and grated horse-

6o FLORIDA SALADS

radish. . Select small white cup-shaped lettuce leaves and put a teaspoonful of the dressing on each leaf. This is nice to serve with hot fried scallops, ond leaf on each plate.

Grapefruit and Pineapple Salad.

Begin at the stem end of grapefruit and cut the peel nearly half way in six deep points. Curl the points back to- wards the outside of the fruit. Scoop out the meat, remove all seeds and white skin and mix with equal amount of shredded pineapple. Color the inside of the grape- fruit case a cherry red with a tablet, dis- solved in water, that comes with gelatine. In the bottom of case put a folded lettuce leaf — otherwise it would be too large — and fill with the fruit mixture.

Top with a spoonful of mayonnaise and a few maraschino cherries. Serve on let- tuce. This is attractive.

Pomelo Salad.

On each plate put a crisp white lettuce leaf with six lobes of a large rose-tinted

CARD PARTY SALADS 6i

pomelo, pointing to the center. Between each section of pomelo, near the center, put the blanched half of an English wal- nut, and in the center put a good spoonful of mayonnaise sprinkled with finely chopped maraschino.

Tomato Lily Salad.

Select large firm tomatoes of uniform size, with a sharp small knife carefully slice the thin outer skin, separate from the meat, into six petal shaped sections and curl them back from the tomato. Then slice or split the meat of the tomato into two rows of petals, making three rows in all. Bend or curl the petals carefully back away from the center or round ball of seeds. In the center of tomato or seed ball make a hole and fill with mayonnaise with a drop of Green Mayonnaise on top. Place on lettuce leaf. This is a little trou- ble, but is a dainty, pretty way to serve to- matoes. It is very necessary to have fresh firm tomatoes and a knife with a small sharp blade.

62 FLORIDA SALADS

Grapefruit Jelly Salad.

Dissolve one package of gelatine in one cup of warm water, add three cups of strained grapefruit juice and one table- spoonful of sugar. Let come to a boil, re- move from fire and put into a square por- celain mould.

Dissolve one package of gelatine in one cup of boiling water, add three cups of claret with one tablespoonful of sugar. Mould in a square porcelain mould. Put a square of grapefruit jelly on top of a square of claret jelly and a few red salad cherries stuffed with nuts on top. Serve with Nut Dressing on large lettuce leaves.

PoiNCETTiA Salad.

Make a potato salad by directions for Potato Rose salad and with a pastry tube form seven petals on the side of the plate in the shape of a poincettia, on each petal place a petal-shaped strip of pimento and make the center of Green Mayonnaise dotted over with deep Yellow Mayon- naise. Place a spray of endive by the side of each poincettia.

CARD PARTY SALADS 63

GOLDENROD SaLAD.

Tear Big Boston lettuce leaves into un- even sprays, stripping stems about two inches. Dip in French dressing, gently shake and put on pretty salad plates, one spray on each plate. First sprinkle the sprays with ground p^jccans or peanuts and then with grated cheese and egg yolks. By the side of the salad put rings of the whites of the eggs with a spoonful of deep Yellow Mayonnaise in them. Serve browned almonds with this. To brown almonds: blanch them and brown in smoking hot olive oil and butter. Drain and sprinkle lightly with salt.

Salmon Salad.

Flake salmon, mix with blanched Eng- lish walnuts, chopped celery, and may- onnaise mixed with a little chopped chow chow. Serve in lengthwise halves of large peppers on lettuce.

Salad Eggs.

Carefully slit hard boiled eggs on one side and take out yolks without breaking

64 FLORIDA SALADS

the white cases. With the egg yolks mash a bit of pimento and mustard mayonnaise and carefully fill cases. Stick half of a Florida pecan in each egg where slit and serve in halves of small shaddock hulls lined with shredded lettuce, three eggs in each with a spoonful of mayonnaise, plac- ing the hulls on large lettuce leaves.

Sapodillo Salad.

Cut fruit in half, remove seed, dress with Lemon Dressing and eat with a spoon. Serve on lettuce leaves.

Cabbage Palmetto Salad.

Get the tender, white buds from tops of cabbage palmettoes, cut in inch pieces and crisp in ice water one hour. Drain, sprinkle with white pepper and mix with equal quantity of diced celery. Serve with Cooked Dressing on lettuce.

Porcupine Salad.

Peel six long firm ripe pears, cut lengthwise in halves and core. Cover with water, add one tablespoonful of

CARD PARTY SALADS 65

sugar and one of lemon juice ; simmer un- til tender but still firm. When ice cold, stick the outer side of each piece full of almond bristles, made by splitting blanched almonds and cutting lengthwise into narrow pieces. In the larger end of each half pear put two tiny round eyes cut from maraschino cherries and in the small end stick a small curved piece of conserved citron for the tail. Serve on lettuce leaf, one to each person. On side of plate put a spoonful of mayonnaise with two pistachio nuts in it. Canned pears may also be used for this salad.

Orlando Salad.

To one ripe Orlando pineapple chop- ped fine, add two cups of white cherries and one cup of maraschino cherries cut in pieces and one cup of Orange county pe- cans, blanched and broken. Mold in gel- atine and put on ice. Serve in slices on white lettuce leaves with plain mayon- naise.

66 FLORIDA SALADS

Bird's Nest Salad.

Select large apples, peel and cut length- wise into shoestrings, or small as can be cut not to break, letting the pieces fall in- to a pan of iced lemon water. On a white lettuce leaf make a nest or pen of apple shreds and fill with white cherries stuffed with nuts. Dress with a spoonful of Red Mayonnaise on top. The apples should stay in lemon water about five minutes and then put on a cloth to drain before using.

Porto Rico Banana Salad.

Cut large red Porto Rico bananas in half, lengthways, and carefully remove the meat. Slice large Malaga grapes, re- moving the seeds, and mix with the ba- nana meat, sliced, and carefully fill the red banana hulls, placing a few blanched English walnut meats on top. Serve on white lettuce leaves with mayonnaise.

Lady Finger Banana Salad.

Remove skins from Lady Finger ba- nanas, roll in finely ground Florida pecan

CARD PAR TY SALADS 67

meats and serve on lettuce with mayon- naise.

Sardines in Lemon Jelly.

Put one small sardine in the bottom of each individual mould or cup and fill half full of lemon jelly. Just before it hard- ens put a slice of firm cold tomato on each and put by the ice. When firm turn out of moulds on lettuce leaves, tomato slice down ; the sardine moulded in the bottom will become the top of the salad. Put a ring of boned and flaked sardines around salad and serve with mayonnaise.

Fruit Salad in Mould.

Peel one grapefruit and two oranges, divide and remove seeds and all white

skin, cut one pineapple in small pieces, slice four kumquats thinly and cut one- half cup of maraschino cherries into small pieces. Carefully mix all without mash- ing and put in an enamel colander to drain. When well drained, mould with gelatine in a square mold, and put on ice until firm. Serve in slices on lettuce with

68 FLORIDA SALADS

mayonnaise^ Use the juice drained from the fruit in making the gelatine.

Cucumber Aspic Salad.

Chop six cucumbers and one small white onion, season with salt and white pepper, cover with water and cook ; while cooking dissolve into this one half pack- age of gelatine. When done, strain into individual molds and put on ice. Serve on lettuce with Green Mayonnaise, gar- nished around with thin slices of fresh cu- cumber which have been marinated in French dressing.

Christmas Salad.

Cut the breast meat of cold turkey in half-inch pieces, equal amount of crisp celery and one-fourth the amount of blanched pecan meats; lightly mix all with a little mayonnaise. Serve on white or green salad plates with minced mara- schino cherries sprinkled over salad and topped with a spoonful of Green Mayon-

CARD PARTY SALADS 69

naise and a whole red cherry. Garnish each plate with a pretty spray of holly.

Frozen Fruit Salad.

Cut in medium pieces one pineapple, one grapefruit, four oranges, one teacup of white cherries and one-half cup of maraschino cherries and put in an enamel colander to drain. When drained, mix with a plain gelatine, just before it begins to congeal, put into a mold and pack in ice and salt. When frozen serve in slices on lettuce with mayonnaise. Be sure to cover mould with oiled paper before fit- ting on the cover.

To make a nice punch, add a little lem- on juice, sugar, crushed ice and a pint

of Apollinaris to the juice of the strained fruit.

Pineapple Butterflies.

Peel and slice a very ripe pineapple in round, quarter-of-an-inch slices ; for each butterfly cut a slice half in two and turn the round edges together on a large let- tuce leaf. Make the body with a roll of

70 FLORIDA SALADS

cream cheese, letting it extend half an inch below and above where the wings join, marking with very thin half rings of seeded olives. On each wing put three thin olive rings each filled with a drop of mayonnaise and a dot of pimento. Make feelers with very thin fine strips of pine- apple. Place an olive under the top of each wing.

Pineapple Slices.

Core slices of very ripe pineapple, about one inch thick, and place on large white lettuce leaves, one for each plate. Sprinkle pineapple with grated Ameri- can cheese and fill hole in center with mayonnaise covered with minced mara- schino cherries.

Northern Salad.

Peel, core and boil medium sized ap- ples until red and tender, but not soft, in syrup made with red cinnamon candy drops. Mix cream cheese with ground ' nut meats and mayonnaise, stuff the apples

CARD PAR TY SALADS 7 1

and serve on lettuce with mayonnaise. Delicious if made properly.

Satsuma Salad.

Cut Satsuma oranges half in two, cross- ways, and with a pointed orange spoon carefully remove meat. Scrape the loose white skin from the hulls, notch, and re- fill with the orange meat mixed with fine- ly chopped pineapple. Serve on lettuce, two halves on each plate, with a spoonful of mayonnaise on top.

Tangelo Salad.

Cut Tangelo oranges across, about two inches from the top, scoop out the pulp from the large part and mix with sliced Malaga grapes and mayonnaise. Fill the orange cases, replace the cap or small piece that was cut off and serve on Ice- berg lettuce garnished with a few Suri- nam cherries.

Salad Sandwiches

Avocado Pear Sandwiches.

Squeeze a drop or two of onion juice into French dressing and mash smbothly with the meat of an Avocado pear. Spread on thin slices of nut bread.

Chicken Salad Sandwiches.

Slightly mash chicken salad with a po- tato masher, mix with mayonnaise and spread between small squares of white bread.

Caviar Sandwiches.

Mix caviar with Lemon Dressing (minus the salt), spread between buttered slices of white bread dotted with small flakes of lettuce.

Anchovy Sandwiches.

Mince truffles and olives finely, mash

74 FLORIDA SALADS

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with anchovies and spread on slice of white bread ; butter another slice and put sandwich together with a leaf of lettuce dipped in French dressing.

Cheese Sandwiches.

Mash Red Mayonnaise with grated American cheese and spread on white bread with lettuce leaf between.

Florida Pecan Sandwiches.

Grind the meat of Florida pecans, scrape or grate firm apples, mix all with mayonnaise and spread on thin slices of white bread.

Ribbon Sandwiches.

Peel a Pullman loaf of white bread and slice in medium slices. Spread the top of one slice with Red Mayonnaise mixed with mashed tomato, the lower side of the next slice with creamed butter, the top of the same slice with the Red May- onnaise mixture and so on until you have

SALAD SANDWICHES 75

four slices, the top slice to be spread with butter only on the under side. Of course this leaves nothing on the outside of either the top or bottom slice. Stack four slices, gently press together and wrap in oil pa- per until needed. Slice crossways and carefully lay on sandwich plate.

Pepper Sandwiches.

Follow the same directions given for Ribbon sandwiches using Green Mayon- naise instead of Red.

Yellow Mayonnaise Sandwiches.

Make in the same way as the two pre- ceding recipes using Deep Yellow May- onnaise mixed with finely ground nuts. The three kinds of sandwiches served to- gether on a tray look very attractive.

Folded Sandwiches.

Peel a loaf of white bread, slice length- ways and cut each slice in half, length- ways. Butter the slices, cover with tender

76 FLORIDA SALADS

lettuce and spread with the following: finely minced cucumbers with a soupcon of onion juice added to French dressing. Fold the sandwiches twice, very pretty with their green edges.

Sardine Sandwiches.

Bone sardines, mash, sprinkle with paprika, mix with Lemon Dressing and spread on slices of white bread. Tear let- tuce into small pieces with the fingers, dot it over the slices and cover with a buttered slice of bread; press together slightly and cut into any desired shape.

Pearl Onion Sandwiches.

Butter white bread, cover with minced pearl onion pickles, then a lettuce leaf, spread with mayonnaise and top with a plain slice of bread. Slightly press to- gether, trim, and cut in any desired shape.

Bermuda Onion Sandwiches.

Slice large white Bermuda onions very thin, allow them to remain in a good

SALAD SANDWICHES 77

French dressing long enough to be well seasoned and put between buttered slices of white bread.

Tuna Sandwiches.

Remove bones and aerate a can of the best tuna fish, season with a pinch of tur- meric and a squeeze of onion juice. Chop two crisp cucumbers finely and add to French dressing; mix with the fish and spread on slices of white bread for sand- wiches. Salmon may be used instead of tuna.

Peanut Sandwiches.

Mix peanut butter with mayonnaise, spread on thin slices of white bread, dot over with small pieces of endive and cov- er with a piece of buttered bread. Roll, and wrap separately in oil paper. When ready to serve, unwrap and slip each sand- wich into a green pepper ring. Select small, long green peppers and cut into rings.

78 FLORIDA SALADS

Salmon Sandwiches.

Sprinkle minced salmon with cayenne, mix with chopped celery and olives ; add mayonnaise and spread on white bread with lettuce leaf between.

Ham Salad Sandwiches.

Mix potato salad with a little mayon- naise and finely chopped chow chow pickle; mash all together and spread on thin slice of cold boiled ham. Butter a thin slice of white bread, lay the slice of ham on it, cover with a lettuce leaf, trim and roll. Wrap each separately in oil pa- per until ready to serve, unwrap and tie with white baby ribbon. These have to be made very carefully. Slice the ham very thin and mash the salad smooth, using very little.

Beef Salad Sandwiches.

Make by recipe for ham salad sand- wiches, spreading thin slices of cold roast beef with tomatoes mashed with Green Mayonnaise instead of potato salad.

SALAD SANDWICHES 79

Ham and Egg Sandwich.

Mince cold boiled ham, mix with cold boiled eggs mashed through a sieve and season with Mustard Dressing. Spread on slice of white bread, cover with an- other buttered slice with a lettuce leaf be- tween.

Sardine and Cucumber Sandwiches.

Mash smoothly together boned sardines and Cucumber Dressing. Spread on slices of white bread and cover with but- tered slices.

Shrimp Sandwiches.

Make a paste of shrimp meat and Mus- tard Mayonnaise ; spread on white bread with lettuce leaf between.

Cold Club Sandwiches.

Spread a rather thick slice of white bread with butter ; on this put a thin slice of cold boiled ham, next a thin slice of a

8o FLORIDA SALADS

large firm tomato spread with mayon- naise, then a thin slice of chicken or tur- key, a thin slice of dill pickle, and cover with a buttered slice of bread. Serve on lettuce.

Salad Loaf.

Peel a large loaf of fresh white bread, and with a long sharp, thin blade knife, cut lengthways, making three pieces the full length and width of the loaf. Mince two stalks of celery, six large tomatoes and half a cup of pimentoes. Mix all with mayonnaise, spread on bread and put loaf back together as you wQuld a sandwich. Place on a large platter or salad dish and spread mayonnaise all over the loaf; top, sides and ends. Garnish with strips of pimento and slices or rings of olives. Around the loaf on edge of dish put small white lettuce leaves. This is delicious as well as pretty for an after- noon tea, being placed on tea table oppo- site the tea or coflFee urn and sliced as it is served on small plates with a salad green. Of course this is eaten with a fork.

SALAD SANDWICHES 8i

Chicken Salad Loaf.

Prepare in the same way as the Salad Loaf, using a finely cut chicken salad in- stead of the vegetables. Cover the loaf with a stiff mayonnaise and garnish all over with malaga grapes split lengthways and seeded, and dot here and there with halves of maraschino cherries.

Salad Rolls.

Cut off one end of Vienna rolls and with a fork carefully remove the crumb, without breaking the crust. Butter the inside while rolls are warm and when cold fill with chicken salad mixed with may- onnaise. Roll a small white lettuce leaf and stick in the cut end of each.

Page Important Pointers ii

SALAD DRESSINGS

Cheese Dressing 20

Chili Dressing ^ 20

Cooked White Salad Dressing 19

Cooked Yellow Salad Dressing -. 19

Cucumber Dressing 20

Florida Fruit Dressing ; . 21

French Dressing '- - 21

Lemon Dressing -«— « 21

Lemon Jelly ^ - 25

Mayonnaise, Deep Yellow 25

Mayonnaise, Green 24

Mayonnaise, Plain 23

Mayonnaise, Mustard 24

Mayonnaise, Red 24

Mayonnaise, Tabasco 23

Mixed French Dressing 22

Mustard Dressing 22

Nut Dressing - 22

Potato Dressing 25

Quick Dressing 26

Roquefort Dressing 25

DINNER SALADS

Asparagus Salad 30

Avocado Pear Blocks - 29

Avocado Pear Salad 29

INDEX-Continued

Avocado and Tomato Salad 29

Bell Pepper Salad 30

Cabbage Salad 34

Cauliflower Salad 33

Celery Salad 32

Celery Stick Salad 31

Cucumber Salad 33

Dasheen Salad 38

Endive Salad 28

Florida Salad 36

Green Pea Salad 31

Lettuce Heart Salad 27

Lettuce Hearts with Nuts 27

Lettuce Salad ^ 27

Lettuce with Avocado Dressing 28

Litchi Salad 38

Malaga Salad 28

Mammee-Sapota Salad 35

Papaya Salad 32

Pimento Sticks 32

Pineapple Nests 36

Ponce de Leon Salad 38

Radish Salad 34

Romaine Salad 29

Royal Palm Salad 39

Salsify Salad 37

Spinach Salad 34

Strawberry Salad 35

String Bean Salad 30

Tomato Cups 28

Tomato Jelly 33

Tourist Salad 37

Vegetable Salad 36

LUNCHEON SALADS Apalachicola Oyster Salad 42

INDEX-Continued

Avocado Pear Salad 41

Beach Qub Salad 41

Banana Salad S3

Cheese and Green Pea Salad 42

Cheese and Nut Salad 51

Chicken Aspic Salad 44

Chicken Salad 46

Cocoanut Salad 56

Cucumber Boats 51

Egg Lilies ' 45

Florida Lobster Salad 49

Florida Peanut Salad 55

Grapefruit Salad 52

Guava Salad 56

King Orange Salad 52

Kippered Herring Salad 48

Kumquat Salad 54

Lemon and Tomato Salad 55

Loquat Salad 55

Mandarin Salad 57

Mango Salad 56

Mayport Crab Salad 47

Orange Blossom Salad y «. 54

Pineapple Salad 50

Potato Rose Salad 50

Potato Salad 49

Potato Salad with Cheese 42

Roast Beef Salad 49

Salad in Apple Cases S3

Salad in Grapefruit Hulls 52

Salad Croquettes 43

Salmon Salad 47

Sardine Eggs -. 45

%rimp Salad -*. 48

St. Johns River SHad Salad 57

Tangerine Salad 52

INDEX— Continued

Tomato Jelly Salad 56

Tuna Salad 43

Turkey Salad 43

CARD PARTY SALADS

Avocado and Aspic Salad 59

Bird's Nest Salad 66

Cabbage Palmetto Salad 64

Cucumber Aspic Salad 68

Christamas Salad 68

Fruit Salad in Moulds (fj

Frozen Fruit Salad -. 69

Golden-Rod Salad 63

Grapefruit Jelly Salad 62

Grapefruit and Pineapple Salad 60

Lady Finger Banana Salad 66

Lettuce and Mayonnaise 59

Northern Salad 70

Orlando Salad 65

Pineapple Slices 70

Pineapple Butterflies 69

Pomelo Salad 60

Poincettia Salad 62

Porcupine Salad 64

Porto Rico Banana Salad 66

Salad in Aspic 59

Salad eggs 63

Salmon Salad 63

Sapodillo Salad 64

Sardines in Lemon Jelly 67

Satsuma Salad 70

Tangelo Salad 71

Tomato Lily Salad 61

SALAD SANDWICHES

Avocado Pear Sandwiches 73

Anchovy Sandwiches 73

INDEX— Continued

Page Beef Salad Sandwiches 78

Bermuda Onion Sandwiches 7^

Caviar Sandwiches 73

Cheese Sandwiches 74

Chicken Salad Loaf 81

Chicken Salad Sandwiches 73.

Cold Club Sandwiches 79

Florida Pecan Sandwiches 74

Folded Sandwiches 75

Ham and Egg Sandwiches 79

Ham Salad Sandwiches 78

Peanut Sandwiches T!

Pearl Onion Sandwiches 76

Pepper Sandwiches 75

Ribbon Sandwiches 74

Salad Loaf 80

Salad Rolls 81

Salmon Sandwiches 78

Sardine Sandwiches 76

Sardine and Cucumber Sandwiches 79

Shrimp Sandwiches 79

Tuna Sandwiches - T?

Yellow Mayonnaise Sandwiches 75

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