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Salads: Russian

Moscow Salad (Russian recipe). 1 cupful cold red beets, 1 cupful cold potatoes 2 onions, 1 cupful celery, 1 head chicory, 1 teaspoonful capers, 1 teaspoonful pickled nasturtium seeds, 6 olives.

Cut the beets and potatoes into fine cubes, slice the onions fine, cut the celery into inch-length pieces, tear the chicory into fine strips, cut the olives into thin slices. Toss lightly together, add the capers and nasturtium seeds. Lay in lettuce leaves. Serve with French dressing or mayonnaise. Garnish with rings of hardboiled eggs and sprinkle over the top a tablespoonful yolk of egg put through a potato ricer.-HELEN SAS- MORSKY.

Aspic Salad (Russian recipe). 1 cupful green peas, ½ cupful cold carrots, 1 tablespoonful capers, 1 cupful aspic jelly.

Cut the carrots into tiny cuber Ornament the bottom of a mold with the peas, carrot, and capers, and fix them with aspic jelly. When hard, fill the mold with jelly. Let it grow solid, then scoop out a small hollow with a hot spoon and fill with mayonnaise.

Red-Vegetable Salad (Russian recipe). 2 cupfuls cold beets, 2 cupfuls cold boiled potatoes, 2 cupfuls raw red cabbage, teaspoonful salt, 6 tablespoonfuls oil.

Chop the beets and potatoes fine.

Pour over them the red vinegar in which the beets have been pickled.

Add the cabbage shredded very fine.

Sprinkle with salt and oil. Toss together, and stand in the refrigerator half an hour before serving. Just before serving, add cupful French dressing flavored with onion juice.

Cauliflower-and-Potato Salad. cupfuls cold potatoes, + cupful cold cauliflower.

Cut the potato into fine cubes and mince the cauliflower coarsely. Toss SALADS lightly, and serve with a French dressing. Garnish with slices of cucumber.

Summer Salad. 6 tomatoes, 3 cucumbers, 1 onion, 3 green peppers, 2 apples.

Slice the tomatoes, cucumbers, and apples; chop the onion and peppers fine. Blend with a French dressing. -MAY IRWIN.

Baked-Bean Salad. 2 cupfuls cold baked beans, 3 ripe tomatoes, 3 tablespoonfuls vinegar, 6 tablespoonfuls oil, 1 teaspoonful mustard, Dash McIlhenny's Tabasco Sauce, teaspoonful onion juice.

Make a dressing from the vinegar, oil, and seasonings. Heap the beans on lettuce, garnish with sliced tomatoes and over all pour the dressing. Tomato Salad (German recipe).

Peel medium-sized tomatoes, remove a thin slice from the top of each, take out the seeds and some of the pulp, sprinkle inside with salt, invert, and let stand thirty minutes. Shred head small cabbage. Let stand two hours in 1 quart cold water to which 2 tablespoonfuls salt have been added. Cook slowly for thirty minutes½ cupful each cold water and vinegar, a bit bay leaf, teaspoonful peppercorns, ½ teaspoonful mustard seed, and 6 cloves. Strain, and pour over the cabbage drained from salt water. Let stand for two hours, again drain, and refill the tomatoes.

Tomato-Pineapple Salad.

Peel medium-sized tomatoes, remove a thin slice from the top of each, take out the seeds and some of the pulp. Sprinkle inside with salt, invert, and let stand thirty minutes.

Fill the tomatoes with fresh pineapple cut in small cubes and English walnut meats, using pineapple and nut meats, mixed with mayonnaise.

Garnish with mayonnaise halves of nut meats and slices cut from the tops of tomatoes. Serve on a bed of lettuce leaves.

Shaddock Salad. 2 green peppers, 1 head romaine, Pulp 1 large grape fruit, 3 tomatoes.

Cook the peppers in boiling water; cool, and shred. Shred the romaine; remove the pulp from the grape fruit; peel the tomatoes and cut in quarters lengthwise. Arrange in a salad bowl, and pour over French dressing.