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Some Salad Combinations

Either one of these dressings may be used in salad combinations familiar to every household, such as: No. 1. Lettuce, water cress and sliced hard-cooked eggs with or without a garnish of pimentoes, green peppers, or sliced beets.

No. 2. Two-thirds part of diced, cooked chicken, veal, tongue, or lamb with one-third part of diced celery, a few peas, a hint of onion juice, and any salad green.

No. 3. Two-thirds part of flaked, canned salmon, tuna fish, or diced shrimps with one-third part of shredded cabbage, diced celery, a few sliced olives and cress or lettuce. No. 4. Two-thirds part diced, warm potatoes with a little onion juice and minced parsley, put together with dressing to blend. When chilled, add one-third part of diced celery or the firm portion of cucumbers, diced, with or without a few chopped, toasted nut-meats, a little minced ham or mixed, cooked vegetables, or three sliced, hard-cooked eggs. Garnish with any salad green.

No. 5. Equal parts of diced, canned pineapple, stoned, canned or fresh cherries, fresh halved strawberries, or diced apple with or without a little shredded grapefruit or orange and some diced celery. Garnish with lettuce. If desired, this combination of fruit may be made into a Jellied Salad by stirring it into one and a half cupfuls of tart lemon jelly, when the latter is just about to congeal.