Cheese Salad
Three hard-boiled eggs, one-and-a-half cupfuls of grated cheese, one teaspoonful of mustard, one-half saltspoonful of cayenne, one-half teaspoonful of salt, two tablespoonfuls of salad oil, two tablespoonfuls of vinegar, one cupful of chicken cut into dice.
Rub the yolks of the eggs until a smooth paste is formed. Add gradually the oil, stirring all the while with a fork; then add all the seasoning and the vinegar. Mix the cheese and chicken lightly with this dressing, and heap the mixture on a salad dish. Garnish with the whites of the eggs, cut in circles, and with a few white celery leaves or some sprigs of parsley. Serve with crackers.
Salsify in Salads.
Salsify, French dressing.
Cold boiled salsify makes a pleasant salad when mixed with a French dressing. It is also nice when combined in a salad with other cooked vegetables like potatoes, carrots, beans and cauliflower.
Peppers in Salad.
Peppers, French dressing.
After draining some boiled peppers and cutting them into strips, place them in a small bowl, and pour over them a French dressing. This salad may be served with crackers as a course in a dinner, or be served with hot or cold meats.