Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ice.  Serve them with French dressing.

Imported endive may, however, be served with mayonnaise, if desired.

LETTUCE

The French style of making lettuce salad is as follows:  After dressing the salad, mix it in one tablespoon of oil, then take only two tablespoons of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture.

CHIFFONADE SALAD

Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing.  The dressing is usually flavored both with onion and garlic.

ASPARAGUS SALAD

Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley.  Serve each person with three or four stems on a plate, with a little mayonnaise dressing.  Do not use a fork; take the stems in the fingers and dip in the dressing.

BEET SALAD

Boil beets when tender, skin quickly white hot and slice them into a bowl.  Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway seeds, one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled; with a fork mix the hot vinegar through the other ingredients.

BEET AND CAULIFLOWER SALAD

Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley.  Pour over the following dressing and add salt and pepper to taste: 

Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar.  Mix the mustard with the anchovy, then add the milk, and lastly the vinegar.

Tomatoes are equally good served in the same way.

STRING BEAN SALAD

String and remove the ends from one quart of beans.  Cut into short lengths.  Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft.  Drain and save one cup of the liquor.  Cream one tablespoon of flour with two tablespoons of butter.  Pour the liquid over the flour and butter, stirring constantly to avoid “lumping.”  Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice.  Pour this over the beans and serve.

BOHEMIAN SALAD

Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets.  Sprinkle with finely chopped onion, cover with French dressing, toss and serve.