The Worcester domestic science school's one year course laboratory cook book

1 head lettuce Wash and put the lettuce to crisp. Wash and cook the beets. When tender, plunge into cold water, and remove the skins. When thoroughly cold, cut into cubes % inch square, sprinkle with % tsp. salt; arrange on the lettuce leaves so as to be served individually, and dress with salad dressing. EGG SALAD. 1 head lettuce V2 dozen hard-cooked eggs Wash and crisp the lettuce; cook the eggs 45 min., and cool in cold water; remove from the shells, cut into halves, removing yolks, and cut the whites into rings. Arrange the lettuce leaves so as to form a bed on a round plate; lay the rings on the lettuce leaves, and fill each ring with the yolk of egg that has been put through a potatoricer; pile the remaining yolk in the centre and dress all with salad dressing. STRING BEAN SALAD. 2% cups cold cooked 1 head lettuce string beans Wash and crisp the lettuce. Cut string beans into half-inch pieces, arrange lettuce in salad bowl, place the beans in centre and turn over all French dressing. VIOLET SALAD. 1 bunch violets 1 tbl. red or white wine 2 tbl. celery heart 2 heads white endive or 1 tbl. parsley chicory 1 tsp. chives Mince celery, parsley and chives fine; pour over them the wine; add two dozen fresh violet petals, and pour this over two -heads of white endive or chicory. Garnish with fresh violets and serve. POTATO SALAD. 12 cold boiled potatoes J tsp. white pepper 4 hard-cooked eggs 2 tbl. of salt 2 small Bermuda onions 6 tbl. each of oil and vinegar 2 tbl. chopped parsley y2 tsp. powdered sugar Cut the potatoes into dice and chop eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly mix with the other ingredients the vinegar, in which the sugar has been dissolved. Sprinkle chopped parsley over the top. VEGETABLE SALAD. 1 cold cooked beet y2 cup cold green string 1 cold cooked carrot beans 1 cold cooked potato 1 head lettuce Wash and crisp lettuce. Cut the cold carrots, beets and potatoes into slices 14-inch thick, then into 14-inch cubes ; cut part of the beans into % -inch pieces, put the vegetables on separate plates and marinate with French dressing; set away to cool. When ready to serve, arrange the lettuce for individual serving. Mix the cubed vegetables and place an equal quantity on each set of leaves. Dress lightly with salad dressing and garnish with the whole string beans. CABBAGE AND PEPPER SALAD. Wash one cabbage. Kemove outer leaves. Remove center; chop fine 2 green peppers, % cup celery, and cabbage pulp. Remove seeds from peppers, soak in boiling water 3 min. Place in cold water. Mix salad dressing with mixture; refill shell. Garnish with parsley. Place on bed of shredded lettuce. FRUIT SALADS WALDORF SALAD. (a) 2 c. celery cut fine, 1 doz. walnut meats blanched and chopped fine, grate rind 1 orange. (b) 6 slices tart apple one-fourth inch thick, peeled and cored, or 6 fine red apples with inside scooped out, making cups, or 1 c, apples cut into dice. Mix a with Mayonnaise dressing and apple dice ; fill the cups, and serve in a nest of lettuce or water cress. PINEAPPLE AND CELERY.