Bottled mayonnaise, or boiled salad dressing can be varied by adding to it tomato catsup, chopped pimiento, chopped green pepper, drained chili sauce, capers, horseradish, Worcestershire sauce, chopped olives, chopped nuts, minced onion, drained chopped relish, prepared mustard, celery salt or extract, and whipped cream.
Soak 2 tablespoons Gelatine in 1/2 cup cold Water, then dissolve in 1 can hot Tomato Soup to which enough water has been added to make 3 cups. Season with Worcestershire Sauce (1 tablespoon), Onion and Celery Flavor. Pour into individual molds and chill until jellied. Serve on Lettuce with Salad Dressing. If you need the salad in a hurry use 3 tablespoons gelatine.
Shred 1/2 lb. Cabbage and mix with 1 can (medium size) Kidney Beans. Add 1/4 cup Salad Dressing. Garnish with Olives and Parsley. This salad is substantial enough for the principal dish for supper. Baked beans also are popular as a salad.
Cut 6 hard-boiled Eggs in half lengthwise. Remove yolks. To 1/2 the yolks add 1 small can Deviled Ham or Tongue, 2 tablespoons Vinegar and mix to smooth paste. Fill whites with this mixture. Arrange on Lettuce, garnish with the remaining yolks, chopped fine, and Capers. Serve with Salad Dressing. This makes a hearty salad suitable for the main dish for luncheon or supper.
Mix 1/2 cup Cheese (pimiento, chili or cream) with 2 tablespoons chopped Relish and mold in the hollow of 12 halves of Apricots (canned). Garnish with 6 stuffed Olives cut in halves. Arrange 2 apricot halves on Lettuce and place Salad Dressing at one side.