Part 32

=Canadian Potato Salad.=--Slice some cold boiled potatoes, add a few almonds blanched and quartered, and a very small quantity of chopped onions. Pour over this any good salad dressing, and garnish with chopped parsley, beetroot, and slices of lemon.

=Celery and Nut Salad.=--Take two heads of celery, salad dressing (two parts of oil and one of vinegar, salt and pepper), eighteen to twenty walnuts, one tablespoonful of cream, mayonnaise dressing, and paprika pepper.

Trim and wash the celery clean, cut into two-inch slices, and shred finely, or if preferred, cut into dice. Put the cut celery into a bowl, and pour over enough salad dressing to season it well. Cover over, and let it stand for one or two hours. Shell and skin the walnuts; cut them into shreds, or julienne strips. Now add the cream and mayonnaise dressing to the celery. Mix the walnuts with this, and dress neatly in a salad bowl. Sprinkle a little paprika over the surface, garnish to taste, and serve.

=Cheese Salad.=--For a small luncheon dish, cheese salad can be quickly made by putting thinly sliced or grated cheese in the middle of a dish, surrounding it with lettuce, endive, or cress, and covering all with a good salad dressing.--Helpful Hints, by Mrs. C. W. EARLE.

=Cherry and Banana Salad.=--Take equal portions of bananas and double that quantity of strawberries. Mix a pint of strawberries when hulled with a teacupful of caster sugar, mash them well. Pick the cherries and stone them with a silver knife, slice the bananas, arrange them over the mashed strawberries and sprinkle with sugar. Let all stand together for an hour on ice if convenient.

=Cherry and Strawberry Salad.=--Stone half a pound of cherries and put them in a salad bowl with two ounces of caster sugar over them, put the same quantity of hulled strawberries over them, and another two ounces of sugar; squeeze the juice of half a lemon over all. Stand on ice for an hour before serving.

=Cherry Salad.=--Stone a quarter of a pound of cherries with a pointed silver knife, as steel would spoil their colour. Arrange crisp lettuce leaves, lightly turn with the fingers in a salad bowl, keeping the heart of the lettuce for the centre, where it will stand up with a cherry in the middle. Place the cherries at regular intervals among the leaves, add a few quarters of peeled tomatoes, pour over a good mayonnaise dressing, and serve at once.

=Cleopatra Salad.=--Take any cooked vegetables. Lima beans, corn, peas, beetroot, being especially eligible; have all the ingredients very cold. Cut into neat pieces, and dish on lettuce leaves, either the crimped or brown edge being decorative. Serve with a French dressing.

=Cleveland Salad.=--Four cupfuls of boiling water, three lemons, one ounce of gelatine, four cucumbers, one quarter of a can of red peppers, salt to taste, and paprika as desired.

Make a hot and sweet lemonade; add a pinch of salt and paprika. Dissolve the gelatine in a cupful of water. When it is dissolved mix it with the lemonade. Slice the cucumbers very thin, and add the peppers. Put both in a large mould, and pour the lemon gelatine over all. Set in the refrigerator overnight. Serve with mayonnaise on a bed of lettuce.

=Clover-leaf Salad.=--Cook one cupful of English walnut meat for ten minutes, with a sliced onion, three peppercorns, and a blade of mace, in slightly salted water. Drain and pour cold water through, then take off the thin skin. Cut enough celery into thin crossway slices to fill one cup, using the crisp white stalk. Mix the celery and nuts, and put a spoonful into the centre of three crisp lettuce leaves, put a spoonful of mayonnaise on the top, and serve.

=Cold Potato Salad.=--Cut four cold steamed potatoes into slices. Shred finely the tender parts of some celery. Chop very finely four sprigs of parsley and shallot; mix, and place in the salad bowl. Garnish with hard-boiled eggs and serve with dressing.

=Cranberry and Nut Salad.=--Pick over and wash one pint of cranberries, and cook them with one cupful of sugar and one cupful of water till tender; remove from the fire; press the juice through the sieve; soften one tablespoonful of leaf gelatine in one-fourth of a cupful of cold water, add the hot cranberry juice, and stir until the gelatine is dissolved. Pour a layer into a dish wet with cold water; add a layer of diced celery and chopped nut meats as soon as the jelly becomes firm enough to hold them, repeat, having the last layer of jelly. When cold, cut in squares, and serve with mayonnaise, garnishing with sprigs of parsley or with white celery tops.--Pictorial Review.

=Cucumber Salad.=--One cucumber, half a tablespoonful of finely chopped parsley, vinegar, salad oil, salt and pepper.

Peel the cucumber finely, cut it into very thin slices, and place them in a salad bowl or dish. Mix two parts of salad oil with one part of vinegar, add the parsley, with salt and pepper to taste. Stir well, and pour over the cucumber.

=Egg Salad.=--Boil six eggs for twelve minutes, put them in cold water at once to cool, then shell them and chop finely. Add two small boiled potatoes chopped equally fine, mix and sprinkle with Worcestershire sauce, toss them so that the sauce will get all through the mixture. Wash a head of lettuce, and arrange a few crisp leaves on separate plates. Divide the chopped mixture into six parts, and place them in the centre of separate plates. Make the French dressing by mixing six tablespoonfuls of olive oil, three of vinegar, one saltspoonful of salt, and half a saltspoonful pepper, and serve with rye-bread sandwiches.

Green apples, uncooked, cut into thin slices may be served with a leaf or two of lettuce, or as a substitute for lettuce. They contain a large proportion of potash salts, and make a palatable salad.

=Endive Salad.=--Endive, cress, shredded celery, boiled beetroot, and salad dressing. Separate the endive into tufts. Toss these in the salad dressing, pile them high in a salad bowl, and garnish with celery, cress, and beetroot.

=Everyman’s Salad.=--Thoroughly wash and pick over the tender leaves of young spinach, dandelion, sorrel, nasturtium, wild thyme, oxalis, shepherd’s purse, &c., chop or shred; mix in a bowl with a dressing made by whisking up a little olive oil with the fresh juice of oranges, lemons, limes, or grape-fruit; add a little chopped celery; decorate with flowers of nasturtium. To give proteid value, add flaked walnuts, or ground hazelnuts, or home-made curd cheese.

=Florida Salad.=--Cut slices from the stem ends of green peppers, and remove the seeds. Refill with grape-fruit, peeled and cut into cubes; add the tenderest stalks of celery cut into small pieces, and finely chopped nut meats, allowing twice as much grape-fruit as celery and one-third as many nut meats as grape-fruit. Arrange in nests of endive, and serve with mayonnaise dressing.--Buffalo Commercial.

=French Salad.=--(1) Put the tender leaves of lettuce into cold water and wash them carefully, wipe them dry, and stand them in a circle in a salad bowl. Sprinkle with half a teaspoonful of tarragon, the same of chervil, of parsley, and of chives, and pour the following sauce over them:

Mix in a cup, a tablespoonful of pure olive oil, one very small teaspoonful of salt, one saltspoonful of pepper, and stir well. Add two more tablespoonfuls of oil, and one of vinegar; if liked, add two drops of onion juice. The salad must not be mixed until wanted; it can be garnished with small radishes, or nasturtium flowers.

(2) Take equal parts of lettuce, shred celery, watercress, small salad, beetroot, and spring radishes. Thoroughly wash them for a few minutes, and when drained in a cloth gather up the four corners into the right hand, and shake out all the water. Next, put the salad in a bowl, season with equal proportions of oil and vinegar, two or three chopped green onions, pepper and salt; mix and serve.

(3) Cut two or three ripe tomatoes in slices, break in small pieces three heads of lettuce, and dish them up, in a circular row, in a salad bowl or dish; fill the centre with either small Windsor beans, French beans, garbanças or Spanish peas, pickled button onions, large green peas, or haricot beans; all or any of these, to suit the convenience and taste, should be gently mixed with some mayonnaise sauce.

=Frozen Salad (Tomatoes).=--Cook tomatoes in just enough water to cover the bottom of a pan, then press the vegetables through a sieve; add to the hot pulp a little extract of onion or grated onion, half a teaspoonful of minced parsley, a teaspoonful of butter and celery salt, and paprika to taste; cool, then freeze as for ice-cream. Add a cupful of whipped cream to the mixture, then continue freezing. Spoon into lettuce cups, turning a tablespoonful of French dressing over each service. On each dish place wafers, and a ball of cheese rolled in salted nuts.

=Fruit Salad.=--Half a tin of pineapple chunks, four oranges, four bananas, the rind of two lemons, the juice of one small one, some crystallised cherries, almonds, and desiccated cocoanut. Cut up all the fruit into small dice, add the rind and juice of the lemon and chopped almonds, and three tablespoonfuls of sugar, or more; allow this to stand for an hour or two, for the flavours to amalgamate. Before serving, sprinkle over it the cocoanut, and garnish with cherries, and discard the lemon peal.

N.B.--Any sort of fruit that is in season may be used, but tinned pineapple always improves this salad.--Dr. JOSIAH OLDFIELD, Fruitarian Diet Recipes.

=Green Salad.=--Take two heads of lettuce, one pennyworth of cress, half a cucumber (finely sliced), one quarter of a Spanish onion (sliced), two hard-boiled eggs (chopped or sliced), vinegar, salt, pepper, sugar, salad dressing as recipe mentioned below. Wash, dry, and cut up lettuce and cress, add onion, and mix all thoroughly, then add seasoning; pour a little dressing at the bottom of the dish, and pile the salad high up in the centre; garnish with the sliced egg and sliced cucumber, then pour the dressing over.