Salads, composed chiefly of green tender vegetables or fruits and nuts, and served with a dressing, are valuable as a means of supplying fat; they are also valuable for their acids and mineral salts, and being made into a variety of dishes that are palatable and attractive looking, serve as an appetizer or relish.

Mayonnaise Dressing

Yolk of 2 eggs, 1 cup olive oil, 1 1/2 tablespoons or more lemon juice, § teaspoon salt.

Beat the yolks and salt, add a half teaspoon of lemon juice; beat well and add the oil drop by drop to begin with, then increase as it gets started, adding now and then a little lemon juice to thin the dressing to the proper consistency. Ingredients should all be cold.

Boiled Dressing

1/3 cup cream, 1 egg, 1 teaspoon corn starch, 2 tablespoons lemon juice, salt to taste.

Heat the cream in a double boiler, braid the starch smooth in a little cold milk and stir it into the boiling cream, cover and let it cook ten minutes or more. Beat the egg quite well and add the lemon juice, then pour the hot cream slowly into the beaten egg, stirring meanwhile so as not to curdle the egg, return the mixture to the double boiler and let cook a few minutes, stirring meanwhile, but do not boil, salt to taste and let cool.

Cream Dressing

1 cup rich cream, 1/4 cup lemon juice, 2 tablespoons sugar.

Mix the sugar and lemon first. Have the cream beaten until it begins to thicken a little, then mix with the lemon and sugar and use immediately.

Lettuce And Tomato

Arrange the lettuce leaves on a plate; have a ripe tomato peeled and cooled, lay on the lettuce, run a sharp knife across the middle of the tomato, cutting it nearly in two, then crosswise, so the four quarters will fall back and yet hold together underneath. Drop a spoonful of mayonnaise dressing in the center of the tomato and serve.

Jellied Tomato

1 cup tomato pulp, 1/4 cup lemon juice, 1 tablespoon sugar, 1/4 teaspoon celery salt, 2 teaspoons grated onion, salt to taste, | cup vegetable jelly.

Mix all the ingredients, and after pouring a small quantity of the liquid into an individual mold, press a thin slice of ripe tomato to the bottom of the mold, then pour on the liquid, filling the mold about three-fourths full; let set, and when cool turn out on lettuce leaf, serve with mayonnaise dressing.

Celery And Nuttolene Salad

1/2 cup diced celery, 1/2 cup diced nuttolene, 1 teaspoon grated onion, 1 hard boiled egg chopped fine, and chopped parsley to taste.

Dilute with boiled cream dressing or mayonnaise, dish up by filling a wetted mold to shape it, and turn out on a lettuce leaf, serve with a teaspoon of dressing on top.

Stuffed Beet Salad

Select small red beets of uniform size, boil in salted water until tender, rub off the dry skin and scrape out the center, being careful not to break the shell; cut the centers into small cubes, to which add an equal quantity of finely diced celery and chopped hard boiled egg. Season with dressing and refill the shell, serve on a bed of crisp lettuce with a teaspoon of dressing on top.

Salad Russe

1/2 cup diced celery, 1 cup cooked green lima beans, 1 cup diced lettuce, 1 hard boiled egg diced, grated onion and salt to taste.

Cut the cooked beans into small dice, mix all the ingredients; season with boiled dressing or mayonnaise; serve on lettuce leaf.

Potato Salad

Boil potatoes with skins on in salted water, or better, bake them if convenient, when cold peel the potatoes and run a knife through them lengthwise to split in two, then crosswise dividing them into quarters, then slice them very thin, and season as follows:

1 cups sliced potato, 1 sliced green onion or more, 1 hard boiled egg, chopped parsley, salt and celery salt to taste.

Chop the egg quite fine, mix all ingredients and dilute with boiled cream dressing; dish up on lettuce leaf and sprinkle a little fresh parsley on top of each order.

Celery Salad

Choose crisp white stalks of celery. Shred them very fine with a french knife, add a little grated onion, salt to taste, dilute with boiled dressing or cream dressing, and sprinkle chopped parsley on top when dished up.

Cole Slaw

Choose cabbage that is fresh and crisp, remove outside leaves, cut in two lengthwise through the stem, remove the stem and shred very fine, let stand in ice water for half an hour, drain well and season with the following dressing:

Two tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 2 teaspoons grated onion, salt to taste. Pour over cabbage and mix well; sprinkle chopped parsley over when dished up. Boiled or cream dressing may be used in place of the one given, if desired.