Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a pint of tender string beans, cut into inch-lengths. Boil tender four large, or six small red beets. Let all get stone-cold. Cut the beets, then, into tiny dice. In the center of a glass dish heap the beets, next the white beans, and, as an outer circle, the green. Edge with white “heart” lettuce leaves, and pour a French dressing over all. [Illustration: FRUIT SALAD IN BANANA-SKIN CHICKEN SALAD MANTLED WITH CREAM MAYONNAISE AND GARNISHED FRUIT SALAD GARNISHED WITH MARRONS GLACÉS] A pretty and palatable salad. If you use dried white beans they must be soaked for six hours before boiling. Nasturtium salad Cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and six blades of chives. Mix with a French dressing, stir in lightly the petals of a dozen large nasturtium blossoms; line a salad bowl with crisp lettuce, and put this mixture in the center. Garnish elaborately with nasturtium leaves and blossoms. Dandelion salad Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, toss the greens over and over in this and send at once to table. This is very wholesome—and palatable—to those that like it! Cabbage salad Shred a small white cabbage very fine. Heat a gill of vinegar, add to it a tablespoonful of butter, a tablespoonful of sugar, and a dash of celery salt and white pepper. Bring to a boil, stir in the shredded cabbage, and stir until very hot. Have ready a half cupful of milk, in which a pinch of soda has been dissolved, and stir it slowly into three beaten eggs. Boil until it is like thick cream. Pour this mixture over the hot cabbage, mix well together, season to taste, and turn into a chilled bowl. Bury in the ice until very cold. Cold slaw Shred a white cabbage fine. Heat a cup of milk. Heat, also, a gill of vinegar,