Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and mix all together.  Cut into this in slices six hot potatoes.  Then cut into small pieces two small onions, a little garlic, some parsley, six stuffed olives, three hearts of celery (or the end of it), six radishes, three slices of red beets and two hard-boiled eggs.  Add this to the gravy in the bowl, mix well, and season to taste.  Put all into a glass dish and pour over this a prepared mayonnaise dressing.  Decorate with parsley, olives (whole), some lettuce and put in the centre some celery leaves.

SQUASH SALAD (TURKISH STYLE)

Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, cut in small pieces, pour sauce over the squash and serve.

WALDORF SALAD

Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine.  Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover.  To be absolutely correct, this salad should be served without lettuce; it can, however, be dished on lettuce leaves.

WATER-LILY SALAD

Boil twenty minutes, one egg for each lily; remove shell and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce; remove yolks and rub them with spoon of butter, vinegar, a little mustard, salt and paprika; form cone-shaped balls, and put on petals, sprinkling bits of parsley over balls.  Two or three stuffed olives carry out the effect of buds; serve on cut-glass dishes to give water effect.

MARSHMALLOW SALAD

Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple.  Let the marshmallows be mixed with the pineapples quite a while before salad is put together; add to this one-quarter pound of shelled pecans.  Make a drip mayonnaise of one yolk of egg into which one-half cup of oil is stirred drop by drop; cut this with lemon juice, but do not use any sugar; to two tablespoons of mayonnaise, add four tablespoons of whipped cream.  Serve on fresh, green lettuce-leaves.

COTTAGE CHEESE SALAD

Mix thoroughly one pound of cheese, one and one-half tablespoons of cream, one tablespoon of chopped parsley and salt to taste.  First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers, putting two or three parallel strips of pimento between layers.  Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold.  Cut in slices and serve on lettuce leaves with French dressing and wafers.  Minced olives may be used instead of the parsley, and chopped nuts also may be added.