The Landmarks club cook book

Prepare beforehand a good mayonnaise, seasoned well, and do not forget a pinch of cayenne. Peel tart crisp apples, one at a time, cutting in slices, and these in turn into dice, mixing and covering at once with the mayonnaise, a slice at a time to keep from turning dark. The celery should be one-half the amount of the apple ; very crisp and white, and cut into bits, about one-half by one-quarter of an inch long. Mix the apple and celery in turn, and when altogether, put in a bowl with white lettuce leaves. If a richer salad is desired, English walnuts, blanched and broken in small bits, may be added, about one-quarter as much as the apple being used. 2. Beets may be used with celery instead of apple, and this makes a delicious salad, too. Cauliflower, a fine head, boiled whole and salted, and when tender allowed to cool and drain, makes a good salad served with mayonnaise poured over the whole, and garnished with small hearts of lettuce, and bits of boiled beets. Mrs. Williamson Dunn. BRUSSELS SPROUT SALAD. Throw a quart of Brussels sprouts into boiling water, after removing the dead leaves and cutting the little brown knots from the stems. Boil briskly or they will change their color; twelve minutes will cook them. Throw them into a colander to drain. While hot, pour over a French dressing. Surround with lettuce leaves. Set in ice-box an hour before serving. Two ounces of cold boiled tongue cut in neat pieces is an addition to this salad. Canned sprouts can be used when fresh ones are not in the market. Miss Macdonald. CABBAGE SALAD. Take very tender, fresh cabbage, slice very thin, and dress at the table with salt, oil, and red pepper. This sounds plain, but it is very appetizing. M. R. P. % CELERY AND APPLE SALAD. Cut tender, white celery into small dice, cut the heart, leaves and all. Season well with salt and pepper. Then cut into very small, thin slices, tender, tart apples, an equal quantity mix together, and add mayonnaise dressing till it is of good consistency. Serve on lettuce leaf or garnish with celery leaves, or with the pink seeds of pomegranates. Mrs. George H. Wadleigh. CELERY ROOT SALAD. One bunch celery root (three small or two large in a bunch). Boil until you can stick a fork into them, peel and remove the centers. One head of celery, two hard-boiled eggs ; chop them all and mix with the following mayonnaise dressing: Yolk of one egg, one-quarter teaspoonful of mustard wet with a little water, one-half pint olive oil, one-half tablespoonful vinegar, the juice of a half of a lemon, salt. Stir into the yolk of the egg the mustard, then add the oil, drop by drop, stirring all the time, then the vinegar and lemon juice, and last the salt. More salt will be required after mixing all together, as this salad takes more salt than others. This makes a sufficient quantity for six or seven persons. CHESTNUT SALAD. Boil enough chestnuts to allow four or five for each person, slice, and add finely sliced celery, cut up olives, a little vinegar and salt, mix with mayonnaise, and garnish as desired. Mrs. George J. Denis. CHICKEN SALAD. Cut chicken in small pieces, not too fine, half as much celery. Take four hard-boiled eggs, mash yolks fine, add one teaspoonful mustard, salt and pepper to taste, then oil until a smooth paste, vinegar one cup. Pour tablespoon vinegar