Ninety-Nine Salads and How to Make Them

Ninety-nine salads and how to make them — the 1890s salad course, dressing by numbered dressing.

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Jardiniere Salad

Cold cooked potatoes, turnips, string beans, beets, celery, tomatoes, olives, capers, lettuce, mayonnaise or French dressing.

Take equal quantities of the vegetables, put them in a salad bowl, and add olives and capers; pour over a mayonnaise or French dressing, and garnish with lettuce leaves.

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