BOILED CELERY ROOT SALAD

Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool.  Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover.  A few large raisins boiled will add to the appearance of this salad.  Serve cold in a salad bowl, lined with fresh lettuce leaves.

CELERY ROOT BASKETS

Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (like potato-balls).  Set celery root baskets in French dressing for several hours to flavor and the beet-balls in boiling sugar and vinegar.  Fill the baskets with pickled beet-balls; roll lettuce and cut it into shreds and put it around the celery root basket.  The green lettuce, white basket and red balls form a pretty color scheme, and are delicious as a salad.

CHESTNUT SALAD

Equal parts of boiled chestnuts and shredded celery are combined.  Bananas, apples, celery and chestnuts.  Dress with mayonnaise and serve on lettuce leaves.

COLD SLAW OR CABBAGE SALAD

Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters.  With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels.  Mix with hot dressing and serve when cold.

DRESSING FOR COLD SLAW

Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw.

This dressing may be cooked over boiling water if so desired.  Care must be taken in adding the vinegar gradually, and add sliced onions to the salad.

CUCUMBER SALAD

Pare thickly, from end to end, and lay in ice-water one hour; wipe them, slice thin, and slice an onion equally thin.  Strew salt over them, shake up a few times, cover and let remain in this brine for another hour.  Then squeeze or press out every drop of water which has been extracted from the cucumbers.  Put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to cover.  You may slice up an equal quantity of white or red radishes and mix with this salad.

CAULIFLOWER SALAD

Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender.  When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool.  When ready to serve, separate the flowerets, lay them on lettuce leaves, cover with French dressing and sprinkle one tablespoon of chopped parsley over the top.