Farm and home cook book and housekeeper's assistant

Salmon, herring, sardines, or almost any fish, also crabs and lobsters, make excellent salad. Mix with chopped cabbage, celery, cucumbers or pickles, hard-boiled eggs and potatoes, all cut to uniform size, and use any preferred dressing and garnish. A nice herring salad is made as follows. Soak 1 doz salt herrings in water over night, and next morning wash again and cut fine, add 1 doz large, tart apples and V2 doz large, white onions, 3 lbs boiled veal or chicken, scant % cup sugar, 1 tablesp salt, 1 teasp pepper, and vinegar to taste. Let stand a few hours. — [A. H., Wis. Egg Salads Hard-boiled eggs, cut in half, each part served on a crisp lettuce leaf, with a spoonful of mustard dressing, is one way of serving them. Another way is to take out the yolks, after boiling and cutting in half lengthwise, and mix same with some minced sardines, ham or chicken, seasoning to taste, and return to the white boats, with a spoonful of dressing on each. [A. G., Mass. Tomato Salad Sliced tomatoes and cucumbers make a nice salad, with a French dressing. Should be served immediately after mixing, and be real cold. Another way is to peel ripe tomatoes with a sharp knife, cut a slice off stem end, carefully scoop out the pulp, and mix same with chopped cucumbers and a dressing, and return to the tomato shells. — [A. G., Mass. Wilted or Dutch Lettuce Trim and clean and break apart 2 or 3 crisp heads of lettuce, slice in 4 or 5 green onions with the tender stalks, 2 or 3 boiled potatoes, 2 or 3 hard-boiled eggs, and sprinkle with salt and pepper. Cut about 2 oz fat salt pork in small cubes and fry crisp, then add 1 cup vinegar, let it boil up and pour it over the lettuce mixture and mix well with a wooden fork and spoon. Tender young dandelion greens can be used the same way. — [Mrs. G. M. N., N. Y. Waldorf Salad Chop or cut fine 1 bunch of tender, crisp celery, the same quantity of fine flavored apples, add 1 cup walnut meats, cut small (or any other nuts, even chestnuts, boiled) and mix with any preferred salad dressing. This is most delicious. — [A. G., Mass. Banana Salad Take large, ripe bananas, peel and cut in half lengthwise. Allow one piece for each person, and place on crisp lettuce leaf. Put 2 tablesp ground salted peanuts on the banana, and cover all with a thick mayonnaise dressing, containing but little mustard, but plenty cream. Delicious. — [E. M. B., Mich. Fruit Salads Almost an unlimited variety of delicious fruit salads may be made in combination with the following foundation: Soak 1 tablesp clear granulated gelatine in 1 cup cold water and add 1 cup sugar. If you have fruit juice of any kind on hand, put 1 pt over fire to heat to the boiling point, and pour on the soaked gelatine, and stir until dissolved. If you have no fruit juice, use water, then pour over the fruit and put in a cool place to harden. Delicious fruit combinations are: Oranges, bananas and pineapple, or grated pineapple alone, or grated pineapple and chopped nuts, or canned cherries alone, or canned peaches, canned pears, and pineapple, or pineapple and strawberries, or any combination of the above, and canned apricots, raspberries, or indeed, any fruit.