CABBAGE SALAD—­Chop or shave fine, half a medium size head of cabbage that has been left in cold water until crisp, then drain.  Season with salt and pepper, then pour over it a dressing made this way:  Beat the yolks of two eggs, add two tablespoons of melted butter and beat again.  Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle of mustard and half cup of vinegar.  Beat until thoroughly mixed, pour over the cabbage and toss lightly until uniformly seasoned.

CAULIFLOWER MAYONNAISE—­Take cold boiled cauliflower, break into branches, adding salt, pepper and vinegar to season.  Heap on a platter, making the flowers come to a point at the top.  Surround with a garnish of cooked and diced carrots, turnips, green peas.  Pour mayonnaise over all, chill and serve.  Another garnish for cauliflower is pickled beets.

CELERY AND NUT SALAD—­Cut enough celery fine to measure two cups, add one cup of finely shredded or shaved cabbage and one and one-half cups of walnut meats, broken in small pieces, but not chopped.  Mix and moisten on a serving dish and garnish with celery tips.

CREOLE SALAD—­Half cup of olive oil, five tablespoons of vinegar, half teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped red pepper, three tablespoons chopped green peppers, half Bermuda onion, parsley and lettuce and serve.

FISH SALAD—­Remove skin and bones and flake cold cooked fish.  Sprinkle with salt and pepper and add a few drops of lemon juice.  Arrange on a bed of shredded lettuce in the shape of a fish.  Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley.

JELLIED CUCUMBER—­Pare and slice cucumbers and cook in water to cover until tender.  Drain, season with salt, a few grains of cayenne, and to one cup of the cooked cucumber add a level teaspoon of gelatin dissolved in a spoonful of cold water.  Stir the soaked gelatin in while the cucumber is hot.  Set into a cold place to chill and become firm.  If a large mold is used break up roughly into pieces, if small molds are taken then unmold onto lettuce leaves and serve with mayonnaise.

NUT AND CELERY SALAD—­Cover one cup of walnut meats and two slices of onion with boiling water, to which is added a teaspoon of salt.  Cook half an hour, drain, turn into ice cold water for ten minutes, then rub off the brown skin.  Add the nuts broken in small pieces to two cups of celery cut in small pieces crosswise.  Use only the white inner stalks, serve with a cream dressing.

SALAD—­Two cups of apples cut into small pieces, one cup celery cut into small pieces, one cup English walnuts.  Serve on a lettuce leaf with mayonnaise dressing, made without mustard, and thinned with cream.  Garnish dish that dressing is made in with a little garlic.

SPANISH TOMATOES—­Choose ten or a dozen large tomatoes, cut a slice from the stem end of each and scoop out the inside.  Put the pulp into a basin with two ounces of melted butter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt and white pepper to taste.  Fill the tomatoes with this, which should be about the consistency of thick cream, spread with a thick mayonnaise, garnish with chopped parsley and serve on lettuce leaves.