Chapter I: Part 1

SALADS

TWO HUNDRED
RECIPES FOR MAKING
SALADS
WITH THIRTY RECIPES FOR
DRESSINGS
_and_ SAUCES

BY
OLIVE M. HULSE

“_Gasteria is the Tenth Muse; she presides over the enjoyments of
Taste._”
+Brillat-Savarin.+

THE HOPEWELL PRESS
+One Hundred and Fifty Michigan Avenue+
CHICAGO, U. S. A.

Copyright 1910
+By Olive M. Hulse+

Second Edition, 1911

_=Preface=_

_For many years it has been the hobby of the author to collect salad recipes of all kinds, and through the courtesy of the chefs of some of the best cuisines in the country, she has been able to accumulate a great many new and attractive recipes which never before have been made public._

_Out of this voluminous collection, she has selected two hundred of the choicest. These, with the thirty different dressings and sauces brought into this little volume, have been fully and satisfactorily tested. It is the hope of the author that the result of her efforts will meet the general want in a practical and useful way._

_=Contents=_

Page
Preface 5
Contents 6
Salad Lore 7
Salads 15
Alligator Pear Salad 17
Anchovy Salad 17
Apple Salad 17
Apple and Cheese Salad 17
Apple and Nut Salad 18
Asparagus Salad 18
Asparagus Points with Tomato 18
Asparagus with Vinaigrette Sauce 18
Artichoke and Tomato Salad 18
Artichoke and Onion Salad 19
Banana Salad 19
Banana and Grapefruit Salad 19
Bean Salad 20
Beet Salad 20
Beet and String Bean Salad 20
Beet and Potato Salad 20
Bermuda Onion Salad 21
Bleeding Heart Salad 21
Bird’s Nest Salad 21
Boiled Beef Salad 22
Bologna Salad (German Salad) 22
Brussels Sprouts Salad 22
Cabbage Salad 23
Cabbage Salad No. 2 23
Carrot Salad 23
Cauliflower Salad 24
Celery Salad 24
Chantecler Salad 24
Chatelaine Salad 25
Cheese Salad 25
Cherry Salad 25
Chestnut Salad 25
Chicken Salad 26
Chicken Salad No. 2 26
Chicken Salad No. 3 27
Chicken Salad No. 4 27
Chicken in Aspic 28
Chicory Salad 29
Chiffonade Salad 29
Cold Slaw 29
Combination Salad 29
Combination Salad No. 2 30
Combination Salad No. 3 30
Crab Salad 30
Crab Salad en Coquille 31
Cream Salad 31
Cucumber Salad 31
Cucumber Salad No. 2 31
Cucumber and Celery Salad 32
Cucumbers and Cream 32
Cucumber Francaise Salad 32
Cucumber and Onion Salad 33
Dainty Salad 33
Dandelion Salad 34
Egg Salad 34
Egg Salad No. 2 35
Egg Salad No. 3 35
Eggs au Cresson 35
Egg Lily Salad 36
Egg Plant Salad 36
Endive Salad 36
English Salad 37
Farmer Salad 37
Fish Salad 37
Frank’s Bachelor Salad 38
French Endive Salad 38
Fruit Salad 38
Fruit Salad No. 2. 38
Fruit Salad No. 3 39
Fruit Salad, Alice 39
Fruit Salad served in Apple Shells 39
German Salad 40
German Apple Cup 40
Grape Salad 40
Grapefruit Salad 41
Grapefruit en Surprise 41
Green Pepper Salad 41
Green Pepper and Potato Salad 41
Ham Salad 42
Herring Salad 42
Herring Salad No. 2 43
Hickory Nut Salad 43
Mrs. Hulse’s Favorite Salad 44
Ideal Salad 44
Italian Salad 45
Italian Salad No. 2 45
Japan Radish Salad 45
Jellied Chicken Salad 46
Jellied Chicken and Celery Salad 46
Jellied Egg Salad 47
Jellied Fruit Salad 47
Jellied Tomato Salad 48
Jellied Tomato and Cucumbers 48
Jellied Veal Salad 49
Kentucky Salad 49
Kohlrabi Salad 49
Lamb Mint Salad 50
Last-Minute Salad (quickly made) 50
Lemon Salad 50
Lettuce Salad 50
Lettuce and Bacon Salad 51
Lettuce and Cucumber Salad 51
Lettuce and Onion Salad 51
Lettuce and Tomato Salad 51
Lettuce and Tomato Salad No. 2 52
Lettuce and Spring Onion Salad 52
Lettuce Salad (stuffed) 52
Lima Bean Salad 52
Liver Salad 53
Lobster Salad 53
Lobster Salad No. 2 53
Lobster Salad No. 3 54
Log Cabin Salad 54
Macedoine Salad 55
Mayonnaise of Oysters 55
Mayonnaise of Fresh Lobster 55
Melon and Cucumber Salad 55
Mixed Salad 56
Mock Pineapple Salad 56
New Century Salad 56
Normandy Salad 56
Nut Salad 57
Nut and Cabbage Salad 57
Nut and Celery Salad 57
Nut and Orange Salad 58
Orange Salad 58
Orange Salad No. 2 58
Onion Salad 59
Othello Salad 59
Oyster Plant Salad 59
Pear Salad 59
Pecan Salad 60
Pepper Salad 60
Pepper Salad No. 2 60
Pineapple Salad 60
Pineapple Salad No. 2 61
Pineapple and Grapefruit Salad 61
Pineapple and Lettuce Salad 61
Potato Salad 62
Potato Salad No. 2 62
Potato and Cress Salad 62
Potato and Egg Salad 63
Prune Salad 63
Prune and Nut Salad 63
Radish Salad 63
Radish Salad No. 2 64
Raisin Salad 64
Ribbon Salad 64
Romaine Salad 64
Roquefort Salad 65
Salmon Salad 65
Salmon Salad No. 2 65
Salmon Salad Jellied 66
Sardines in Jelly 66
Sardine Salad 67
Scrambled Egg Salad 67
Scottish Salad 67
Shad Roe Salad 68
Sheldon Salad 68
Sherry Salad 69
Shrimp Salad 69
South Shore Country Club Salad 69
Southern Salad 70
Southern Salad No. 2 70
Spanish Salad 70
Spinach Salad 71
String Bean Salad 71
Summer Salad 71
Sunday Night Salad 72
Sweetbread Salad 72
Sweetbread Salad No. 2 72
Sweetbread Salad No. 3 73
Sweet Potato Salad 73
Symphony Salad 73
Tomato Jelly Salad 74
Tomato Salad 74
Tomato and Cauliflower Salad 74
Tomato and Celery Salad 75
Tomato and Corn Salad 75
Tomato and Cucumber Salad 75
Tomato and Grapefruit Salad 76
Tomato and Lettuce Salad 76
Tongue Salad 76
Transparent Salad 77
Variety Salad 77
Veal Salad 78
Vegetable Salad 78
Venison Salad 78
Virginia Ham Salad 79
Waldorf Salad 79
Waldorf Salad No. 2 79
Waldorf Salad No. 3 80
Water Cress Salad 80
White Aspic 80
White Salad 80
Wilted Lettuce 81
Wolcott Hotel Salad 81
Yellow Tomato Salad 81
Zebra Salad 81
Dressings and Sauces 85
Bacon Sauce 85
Bacon Fat Sauce 85
Banana Dressing 85
Boiled Dressing 86
Bummer’s Custard 86
Cream Dressing 86
Chiffonade Dressing 86
Chive Dressing 87
Epicures’ Delight Sauce 87
French Dressing 87
French Dressing No. 2 87
French Dressing with Fruit Juices 88
Fruit Dressing 88
Garlic Dressing 88
Hollandaise Sauce 89
Maraschino Dressing 89
Mayonnaise Dressing 89
Mayonnaise Dressing No. 2 90
Mayonnaise Boiled 91
Mayonnaise Boiled No. 2 91
Onion Dressing 91
Pineapple Sauce 92
Ravigote Sauce 92
Red Dressing 92
Red Mayonnaise 92
Remoulade Sauce 93
Ripe Olive Dressing 93
Roquefort Dressing 93
Russian Sauce 93
Vinaigrette Sauce 94
Vinaigrette Sauce With Egg 94

_=Salad Lore=_

Nebuchadnezzar, king of Babylon, is supposed to be the inventor of salads. Because of his fondness for salad plants he was accused of eating grass, and, like most originals, was considered a “crank.”

The “bitter herbs” of the Paschal Feast of which we read in sacred scripture, was nothing more nor less than a salad. It consisted of lettuce, dandelion, camomile and mint, combined with oil and vinegar.

From the Oriental countries has descended our taste for salads. “A lodge in a garden of cucumbers” in the sultry eastern lands was a haven of rest indeed. In those days cucumbers and melons were among the greatest luxuries.

The Greeks were noted for their fondness of lettuce, which they served at the end of a repast. The Romans, always the imitators of the Greeks, followed their example in this respect, but later they used lettuce with egg as a first course, in order to stimulate the appetite. In default of lettuce, they ate endive. The narcotic value of lettuce was recognized by ancient physicians, and the Greek physician, Galen, termed it the “philosopher’s, or wise man’s herb.” The herb doctors prescribed the spring salad for the sick, while the superstitious extolled it as a preventive of disease and decay. Queen Catherine of England, a great lover of the salad, could not procure it in London, and her royal husband, Henry, had to send to the Netherlands for a gardener to come and cultivate the necessary plants.

Many Americans have the erroneous idea that foreign nations excel in salad-making. France for a long time lead in this delicate art; we are told that the artist preeminent in salad-making was the Frenchman, Chevelier Gaudet, who fled to England at the outbreak of the French Revolution, and without friends or fortune, realized a handsome property from his knowledge of salad-making alone. He considered the mixing of a salad as so serious and dignified a profession that he never approached the salad bowl except in full gala costume, with his sword by his side. His services were in great demand by the nobility, in order that their guests might be regaled with one of his creations.

Alexander Dumas could mix a salad as thrilling as some of his great romances. But France does not possess, nor can she import, the great variety of delicious fruits and vegetables obtainable in our own land.

By far the best recipes are those which have originated in the United States, and almost without exception, they are alike inexpensive, elegant, delicious, and healthful. Some of our American men have produced wonderful masterpieces in salads.

Delicacy in food belongs to the cultured and salad-making is an art which all may covet. No woman’s list of accomplishments is complete which does not include the mastery of the secret of the perfect salad. This secret lies in the dressing, and those who have conquered it are to be envied. It is their privilege to add to the plainest dinner a desirable dish, stimulating to the fancy and giving zest to the appetite of even the most fastidious.

Among epicures the luncheon or dinner party of today does not pass as an unqualified success which does not include a new salad, and yet it is as difficult to devise a new salad, as it is to invent a new idea. It is in the combinations that the true skill of the artist is shown.

The real value of the salad plants was unknown until some fortunate soul discovered the happy combination of oil and vinegar. Plain, common vinegar is for the plebeian, but mixed with oil, may give us a combination rivaling the ambrosia of the gods.

The salad stands alone in this particular: It may be served on all occasions, and to any class of people. It is one of the most delightful and healthful of Heaven’s gifts to man. A modern authority tells us that “salads refresh without weakening, and make people younger.” While this statement may be accepted with the proverbial grain of salt, it is nevertheless true that salad plants are better tonics and blood purifiers than druggists’ compounds.

Our food, like everything else, changes with the times. The favorite dishes of our grandmothers are not recognizable today, so altered and multiplied have they become; while on the other hand, all kinds of fruits have been brought into use in order to meet the demand for variety in salads. The climate varies so with the seasons, that we need an almost constant change of food. The highly-seasoned, rich salad may be very acceptable during the winter months, while during the hot weather there is a craving for the more delicate and refreshing salad.

We eat too few green salads; we should cultivate a taste for them and learn to prefer them to more hearty foods. Vinegar, pepper, salt, and mustard prevent the fermentation of fresh vegetables when eaten, but of course they should be used judiciously. The best oil aids digestion and is also most healthful, being often prescribed by physicians for disordered livers. It is a mistake to think that a good salad will produce dyspepsia. If a salad be eaten slowly and in moderation, its effect is wholesome and nutritious.

Strange as it may appear, there is no absolute rule to be given for blending a salad sauce, but we cannot refrain from giving Sydney Smith’s oft-quoted recipe for a Winter Salad dressing, which some of the readers may not have:

To make this condiment your poet begs,
The pounded yellow of two hard boiled eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl,
And, half suspecting, animate the whole.
Of mordant mustard add a single spoon,--
Distrust the condiment that bites too soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt;
Four times the spoon with oil from Lucca crown,
And twice with vinegar procured from town;
And, lastly, o’er the flavoured compound toss,
A magic soupcon of anchovy sauce.
Oh, green and glorious! Oh, herbaceous treat!
’Twould tempt the dying anchorite to eat.
Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad bowl.
Serenely full, the epicure would say,
Fate cannot harm me, I have dined today.

In delightful contrast, a modern epicure, Mr. Wallace Rice, gives us the following recipe for a French dressing, which is our notion of the perfect salad dressing:

Let luscious golden oil its body be,
Wholesome and sweet and clear; its quickening soul
Vinegar, child of mellow wine, but dole
Its sharpness circumspectly, not too free;
The sacred salt its mind--a pinch or three,
No more; and for its wit take pretty toll
Of bright cayenne, to vivify a whole,
So blended, we are hungered as we see.

The which with some fresh herb--lettuce for choice--
Is tired, until each dry and crispy leaf
In this new gloss and savor doth rejoice--
Tired deftly, lest untasted, to our grief,
Aught should bedew the dish. Due thanks then voice
To Him who made this of all salads, chief.

There is no fixed rule for the mixing of salads. If one possesses a little originality and sufficient tact to discriminate between “not too much,” and “not too little,” of salt, pepper, oil, and vinegar, he can allow fantasy to have some slight sway in the salad bowl, and there is hardly a limit to the variety of salads that can be made during the summer.

The majority of people insist upon making a salad dressing in one particular way, but it should be borne in mind that tastes are widely dissimilar, and that they cannot always be depended upon to be the same. The danger is that in always using the same kind of dressing, the acute sense of taste will be lost.

One’s individual taste should not govern the making of a salad, as this fondness for a certain condiment may not be shared by every one. A vigorous, athletic person is able to eat and enjoy a salad that would well-nigh strangle a person of less strenuous habits.

A good salad cannot be made from poor materials. However limited they may be, they must be of the best quality: Green vegetables fresh and crisp, the meat or fish well seasoned and cold; the oil pure and sweet. One can always rely upon the best quality of olive oil for salads, but there are those who prefer the flavor of smoked bacon fat. This is particularly true of people living in hot climates.

Of course salt is indispensable for seasoning and flavoring. To a Frenchman or Italian a salad would not be a salad without the onion or garlic flavor, and indeed, this pungency is commonly enjoyed even by those who would not knowingly partake of a dish thus flavored. The onion should be mild, and its presence cleverly hidden, for its unenviable reputation might cause a fastidious guest to refuse a really delicious salad.

Our best authorities on salad-making are shocked at the common practice of using a mayonnaise dressing on fruit salads of any kind. They would invariably take the dressings made with fruit juices. Fish, fowl, and meats would take the mayonnaise, while the vegetable salads almost without exception take the French dressing.

Of the uncooked vegetables lettuce is preeminently the first in favor. It is the king of salads, and whatever else is used, lettuce usually forms part of the salad dish to make it complete. It is essential that leaf salads and celery be dry. Oil and water do not mix, and if the salad is wet, the dressing will run off and also lose its flavor. They should be dried carefully by shaking in a napkin.

One should handle salads with care, and gently. A good rule to follow is to run the fork and spoon down the sides of the dish, and then lightly tire the salad with an upward movement, allowing it to mix as it falls back.

The common habit of decorating all kinds of salads with hard boiled eggs, gives a sameness of appearance and often produces a lack of harmony. They are out of place when used with meats, except as they form a part of the dressing, but they may be appropriately used with fowl or fish.

A vegetable salad may be made a thing of artistic beauty, and the pleasing art of table decorations, so happily possessed by American housekeepers, gives a splendid opportunity for the salad-artist to display taste and originality in the arrangement of this most ornamental of all dishes. Salads badly prepared are an abomination.

Cooked vegetables should be boiled and cut up separately, and all should be duly seasoned with salt and pepper. Lettuce and celery should always be broken with the fingers--never cut. Some of the dry white wines, hock, moselle, chablis, and the like, may be used instead of the vinegar, wholly or in part. A morsel of garlic, rubbed thoroughly with salt and pepper, may be used with asparagus, celery, and other herbs of pronounced flavor. The dressing should not be put on green salads before the moment of serving.

To become a perfect salad-maker, one should not attempt too much at the beginning. He should practice on plain salads and simple dressings for some time before attempting the combination salads, fancy dressings and elaborate garnishings, and he will soon become a perfect salad-artist.

Salads should always be served cold, and as if one loved them. They, like all children of the taste and fancy, will amply repay all the pains that are taken with them. Let me then wish you joy, luck, and skill in the practice of this delicate accomplishment.

+Olive M. Hulse.+

_=Salads=_

_=Alligator Pear Salad=_

Select ripe pears, halve, and core. Serve on lettuce, and pour French dressing over them. This is a tropical fruit and is considered a great luxury.

_=Anchovy Salad=_

Shred equal quantities of anchovies and lettuce, mix into it half the quantity of hard boiled eggs, with chopped onion, and cover with equal parts of olive oil and vinegar thoroughly mixed. Serve on leaf lettuce.

_=Apple Salad=_

Peel and cut six apples into dice, cover the bottom of salad dish with a layer of the apples, and sprinkle with powdered sugar and cinnamon, then a layer of bananas, and so on until you have enough. Pour over all a pint of unfermented grape juice and let stand on ice for an hour before using. Apple salads are always good with cold roast meats.

_=Apple and Cheese Salad=_

Mix chopped nuts with half their quantity of cream cheese, add a little thick cream to blend the mixture, season with pepper and salt, and make into tiny balls. Peel good tart apples, remove the cores, and slice into rings about half an inch thick. Arrange the slices on lettuce leaves, and put a cheese-ball in the center. Serve with French dressing made with lemon juice.

_Digestive cheese and fruit there sure will be._

--+Ben Jonson.+

_=Apple and Nut Salad=_

Cut equal amounts of apples and celery into dice, stir in half the quantity of chopped walnuts, and mix with French dressing made with lemon.

_=Asparagus Salad=_

Cook the asparagus until tender, put on ice to cool. Serve on lettuce leaves with French or garlic dressing.

_=Asparagus Points with Tomato=_

Peel as many solid tomatoes as needed, one to each person; cut off the stem and remove the seeds. Fill the centers with two-inch lengths of cooked asparagus, heads up. Serve on curly lettuce leaves, and pour over French dressing.

_=Asparagus with Vinaigrette Sauce=_

Take large, white German canned asparagus and serve on leaf lettuce or romaine, with vinaigrette sauce.

_=Artichoke and Tomato Salad=_

Slice cooked artichokes and raw tomatoes, and arrange in salad dish alternately. Serve with French dressing, to which has been added in moderation chopped green peppers.

_A salad is a delicacy which the poorest of us ought always to
command._

--+Anonymous.+

_=Artichoke and Onion Salad=_

Line the salad dish with lettuce leaves. Take equal amounts of sliced, cooked French artichokes and Spanish onions, arrange in dish alternately and pour French dressing over. Garnish with sprigs of parsley.

_=Banana Salad=_

Pare the bananas, cut into halves, and dip each half in mayonnaise. While the fruit is still moist with the dressing lay it into a dish of fine chopped nut meats, and lay each banana on a crisp lettuce leaf, adding a border of salted almonds or other nut meats.

_=Banana and Grapefruit Salad=_

Peel two grapefruit, and slice, removing all the tough bitter membrane. Line the salad dish with the white leaves of head lettuce, then put in alternate layers of sliced bananas and grapefruit until the dish is full, and pour banana dressing over. Serve very cold.

_Give us the luxuries of life, and we will dispense with the
necessaries._

--+Motley.+

_=Bean Salad=_

Take one quart of young French beans, cut into inch lengths and boil in salt water until tender. Drain well, let cool, and add one chopped medium sized onion. Cover with chiffonade dressing, and serve on lettuce leaves.

Garlic dressing is also delicious on this salad.

_=Beet Salad=_

Cover salad plate with white leaves of head lettuce, slice the beets very thin and place in center. Put the yolks of six hard boiled eggs through a potato ricer, and make a rope-like decoration around the edge of the beets with same. Chop the whites very fine and place around outside the yolks. Pour over French dressing, and garnish with parsley.

_=Beet and String Bean Salad=_

Rub the salad bowl well with a clove of garlic, and line with sliced beets and string beans, one onion chopped fine and a few sprigs of parsley. Mix well, and put in the bowl. Pour over French dressing and serve.

_=Beet and Potato Salad=_

Cut equal quantities of beets and potatoes into small balls with a Parisienne spoon. Put the potatoes in mayonnaise dressing, to which has been added a few chopped olives and chives. Dip the beets in vinegar, and dish alternately, serving all on leaf lettuce.

_In the composure of a salad every plant should bear its part like
notes in music._

--+John Evelyn.+

_=Bermuda Onion Salad=_

Mince mild Bermuda onions very fine and add salt, sugar, oil, and vinegar to taste.

_=Bleeding Heart Salad=_

Select large, fine blood beets, cook until tender, plunge into cold water for five minutes, remove skins, cut into slices one inch thick, then re-cut with large heart-shaped cutter. Pickle in the usual way. Garnish with sprigs of parsley. This salad is especially nice to serve with a plate luncheon, one heart to each plate.

_=Bird’s Nest Salad=_

Color Neufchatel cheese a light green with pistachio coloring. Make softer, if desired, by adding a little sweet cream. Roll into small egg-shaped balls. Arrange these in nests made of water cress or shredded lettuce leaves, and speckle with parsley chopped fine. Serve with mayonnaise dressing. This novel salad is not hard to make, and is an attractive dish.

_Things which in hungry mortals’ eyes find favor._

--+Byron.+

_=Boiled Beef Salad=_

Cut boiled beef into one-half inch dice, and soak for two hours in a mixture of one part olive oil, three parts vinegar, a teaspoonful of lemon juice, salt and pepper to taste. Mix the meat with cold boiled potatoes, cut the same size as the meat, and a small onion chopped fine. Garnish with lettuce leaves and stuffed olives. Pour over mayonnaise just before serving.

_=Bologna Salad (German Salad)=_

Remove the skin from half a pound of imported Bologna sausage, and chop it fine, with five stalks of celery and two sour apples. Mix all together thoroughly, and add one tablespoonful of German pearl onions. Place on a dish garnished with lettuce leaves, and pour over French dressing.

_=Brussels Sprouts Salad=_

Line salad dish with lettuce leaves. Boil the sprouts until tender and heap in center of dish. Cover with chiffonade dressing and serve very cold.

_There’s no want of meat, sir; portly and curious viands are prepared
to please all kinds of appetites._

--+Massinger.+

_=Cabbage Salad=_

Cut three slices of bacon into dice and fry. When done, add a half cup of water and a half cup of vinegar, salt and pepper to taste. Bring all to a boil, and pour over raw cabbage shredded fine. Cool before serving.

_=Cabbage Salad No. 2=_

Take one medium sized head of cabbage and chop fine, season with one teaspoonful of salt, one tablespoonful of sugar, a pinch of black pepper, and a teaspoonful of ground mustard. Rub the yolks of four hard boiled eggs until smooth, add a tablespoonful of butter slightly warmed, mix thoroughly with the cabbage, and add one teacupful of cider vinegar. Serve with whites of egg sliced and placed on top.

_=Carrot Salad=_

Wash and boil young carrots until tender, and slice very thin. Line individual salad dishes with a bed of crisp lettuce leaves, and put in each one a spoonful of carrots. Garnish with a spoonful of boiled dressing.

_Even cabbage-heads hez rights._

--+The Biglow Papers.+

_=Cauliflower Salad=_

Take a cold boiled floweret of cauliflower, cover with mayonnaise, place in center of salad dish and surround with a macedoine of cooked vegetables seasoned with French dressing. Macedoine is made of equal parts of carrots, turnips, and potatoes cooked separately, cut in dice, and mixed with the same quantity of string beans or peas.

_=Celery Salad=_

Cut celery in two-inch lengths like macaroni. Cover with mayonnaise dressing and garnish with white celery tops.

_=Chantecler Salad=_

Fill a six-inch bowl with cracked ice. Insert another bowl two sizes smaller, allowing about an inch of space between the two bowls. Line the smaller bowl with crisp lettuce leaves. Put in several pieces of solid white meat of fresh lobster, and between each piece of the meat put asparagus cut the proper length so that the tips will extend over the edge of the glass. Fill the center with macedoine of cooked vegetables, thoroughly mixed with French dressing, and cover with mayonnaise. Decorate with lemon cut in quarters with the peel on, laid lengthwise on the ice, and stick a piece of parsley between each piece.

_Though my stomach was sharp, I could scarce help regretting,
To spoil such a delicate picture by eating._

--+Anonymous.+

_=Chatelaine Salad=_

Cut celery, olives, and pineapples in dice. Use a dressing of mayonnaise, whipped cream, cider vinegar, and paprika. Mix well and serve on crisp lettuce leaves.

_=Cheese Salad=_

Arrange one head of lettuce in a flat salad bowl. Mix two packages of cream cheese with a half pint of cream. Pile it on the lettuce and surround with two glasses of Bar-le-Duc jelly.

_=Cherry Salad=_

Line the salad dish with romaine lettuce leaves. Fill in the center with pitted cherries, and pour over a fruit dressing.

_=Chestnut Salad=_

Work a little sweet cream into a cream cheese, with some fine chopped sweet peppers. Divide into fine pieces, and roll in brown cracker dust. Form into the shape of open chestnut burrs. Arrange on lettuce leaves. Remove the meats from chestnuts, boil them in salt water until tender, put them in the burrs of cream cheese. Serve with mayonnaise.

_To the fullest enjoy the sweets of the day
And stay the bright hour ere it passeth away._

--+Anonymous.+

_=Chicken Salad=_

This is justly claimed as an American delicacy. Take two parts mayonnaise to three parts liquid aspic jelly, beat together. Decorate and line individual ramekins with the beaten mixture, fill up with slices of chicken dressed with Remoulade sauce, a few capers, and sliced olives. Cover with some of the beaten mixture. Let it stand awhile and turn out on a bed of shredded lettuce. Garnish with chopped gherkins.

_=Chicken Salad No. 2=_

An attractive way of serving chicken salad is to place it in a ring of ham jelly. Two cupfuls of the salad should be poured in the ring of jelly after it is placed on a platter. To make the dish attractive the jelly should rest on lettuce or water cress. For the ham jelly whip one-half pint thick cream until stiff, stir in a cupful of aspic jelly, cool a little, and add a jar of potted ham. Adding a few drops of fruit syrup will make the jelly pink.

_Biled hen is always respected._

--+Josh Billings.+

_=Chicken Salad No. 3=_

For two medium sized chickens allow three heads of lettuce. Pick the meat from the bones, chop fine and mix with chopped celery. Boil the livers, rub through a sieve, and put in a bowl rubbed with garlic. Add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of olive oil or melted butter, one of sugar, one heaping teaspoonful of salt, a teaspoonful of pepper, and one tablespoonful of vinegar. Beat well together and mix with the chicken just before serving.

_=Chicken Salad No. 4=_

Soak one-fourth of a box of gelatin in one-fourth of a cupful of cold chicken stock, dissolve in three-fourths of a cupful of hot chicken stock, highly seasoned, and strain. When the mixture begins to thicken, beat, using an egg beater, until frothy, then add one cup of heavy cream beaten until stiff, and one cupful of cold boiled chicken, cut in dice. Season with salt and pepper. Turn into mould, and chill; pouring over the following:

_It is the bounty of nature that we live, but of philosophy that we
live well._

--+Seneca.+

+Dressing+--Soak one and one-half teaspoonfuls of gelatin in two tablespoonfuls of cold water until soft, dissolve by standing in hot water, and strain. Beat the yolks of two eggs, and add one teaspoonful of salt, one and one-half teaspoonfuls of sugar, one-fourth teaspoonful pepper, a few grains of cayenne, one teaspoonful of mustard, one-fourth cupful of lemon juice, and one-half cupful of hot cream. Cook over hot water until the mixture thickens, stirring constantly, then add one and one-half tablespoonfuls of butter and the gelatin. Add the mixture gradually to the whites of the two eggs beaten stiff; when cold fold in one-half of a cupful of cream beaten stiff. Mould and chill. Turn the chicken cream from mould, cut in one-inch slices and arrange on lettuce leaves. Put a spoonful of the salad dressing on each mould and garnish with one-half English walnut meat. Cut enough celery pieces to make three cupfuls, break into pieces one cupful of pecan or walnut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkling with one-half teaspoonful of salt, and add one-half the salad dressing. Surround each slice of chicken cream with the celery and nut mixture. This is a choice and delicious recipe.

_=Chicken in Aspic=_

Line a mould with clear aspic. Garnish the bottom of the mould with shredded bits of anchovies, gherkins, and green peppers. Let it set, and fill in the mould with diced chicken which has been well seasoned. Pour over enough aspic to fill the spaces, and let it stand for several hours. Turn out on a bed of lettuce in platter. Decorate the base of the mould with radish roses. Serve with mayonnaise.

_Who rises from a feast with that keen appetite with which he sat
down?_

--+The Merchant of Venice.+

_=Chicory Salad=_

Rub the bowl with garlic. Take three parts of chicory well shredded, and one part celery. Mix well together with French dressing and serve cold.

_=Chiffonade Salad=_

Various colored vegetables, such as peas, string beans, carrots, and tomatoes, cooked and cold may be served on a bed of water cress with French dressing to which has been added one boiled beet chopped fine, some chopped green peppers, a few chives, and one hard boiled egg.

_=Cold Slaw=_

Slice the cabbage very fine, season with salt, pepper, oil, and sugar. Pour vinegar over all and mix thoroughly. Garnish with sprigs of parsley.

_=Combination Salad=_

Cook two bunches of asparagus until tender. Remove from water, cut off the points, and put on sieve to drain. Put one quart of cooked salmon in the bowl, and mix in three tablespoonfuls of olive oil, two of strained lemon juice, and one of vinegar. Sprinkle over one teaspoonful of salt, one-third teaspoonful of white pepper. Allow the bowl to stand in ice until thoroughly chilled. Turn out on dish and put around it the asparagus points. Pour one cupful of mayonnaise dressing over the salmon, and garnish with slices of lemon cut in quarters.

_I will show myself highly fed._

--+All’s Well that Ends Well.+

_=Combination Salad No. 2=_

Insert a clove of garlic in a two-inch square of bread, and place in middle of bowl. Line the salad bowl with crisp white leaves of lettuce. Peel and slice two large tomatoes, one large sized cucumber, and four radishes. Mix thoroughly with French dressing and put on lettuce leaves. Serve with Camembert cheese and wafers.

_=Combination Salad No. 3=_

Mix thoroughly together, equal parts of cold Brussels sprouts, cold boiled potatoes, some flowerets of cauliflower, and shredded celery. Arrange neatly in salad bowl and serve with mayonnaise.

_=Crab Salad=_

Boil three dozen hard shelled crabs, let them cool gradually; remove the upper shell and the tail, break the remainder apart, and pick out the meat carefully. The large claws should not be forgotten, for they contain a dainty morsel; and the creamy fat attached to the upper shell should not be overlooked. Line the salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a mayonnaise, garnish with crab claws, hard boiled eggs, and little moulds of cress leaves, which may be mixed with the salad when serving.

_The table is the only place where we do not get weary the first
hour._

--+Brillat-Savarin.+

_=Crab Salad en Coquille=_

To the crab meat add a little minced cold boiled cabbage, a pinch of mustard, and mix with cream salad dressing. Fill the crab shells, serve on lettuce leaves, garnish with chopped yolks and whites of egg alternately.

_=Cream Salad=_

One-half pint of potatoes sliced on vegetable cutter, one-half pint of sliced cucumber pickles, one-half pint onion chopped fine, one-half pint rich cheese cut fine, and one pint of English walnuts broken in bits. Mix thoroughly with cream dressing, and serve on lettuce leaves.

_=Cucumber Salad=_

Cucumbers should always be perfectly fresh. Peel carefully, and place in fresh water for a short time to become crisp. Cut in extra thin slices. Cover with salt, pepper, oil, and vinegar mixed together. Put on ice and serve cold. As a rule, sliced tomatoes or lettuce, or both, are served with cucumbers.

_=Cucumber Salad No. 2=_

Peel the cucumbers thin and cut off the stem end, scrape out the inside. Mix the pulp thoroughly with chopped anchovies and gherkins, add a teaspoonful of lemon juice, and put back in shells. Serve on lettuce leaf, and pour over mayonnaise.

_Cowcumbers are cold to the third degree._

--+Swift.+

_=Cucumber and Celery Salad=_

Cut celery stalks into long shreds and put in ice water for half an hour. Peel and cut one cucumber in the same way leaving out the seed part, and put with the celery in a salad bowl. Season with salt, pepper, and mayonnaise. Heap up in center neatly, surround with red radishes, and garnish with slices of hard boiled egg. Sprinkle with a little chopped parsley and gherkins.

Three parts of oil and one part of vinegar, thoroughly mixed, can take the place of the mayonnaise.

_=Cucumbers and Cream=_

Peel and slice thin one large cucumber, and put on the ice until cold. Take one cup of fresh cream, salt and pepper to taste, also a teaspoonful of cider vinegar. Stir together and pour over the sliced cucumbers. Do not use too much vinegar. A pinch of sugar added to the vinegar makes the dressing milder.

_=Cucumber Francaise Salad=_

Peel one large cucumber and let it stand in salt water for several hours. Place on a bed of lettuce and slice thin without removing slices, so the cucumber will appear as whole. Cover with mayonnaise, and sprinkle over green peppers chopped fine.

_Hungry as the sea and can digest as much._

--+Twelfth Night.+

_=Cucumber and Onion Salad=_

Slice cucumbers steeped in salt water for several hours, and mix with a few sliced spring onions. Serve with cream dressing.

_=Dainty Salad=_

Take two cups of fine cut cabbage, one cup of chopped Bermuda onion, half a can of chopped pimentos, and one large green pepper shredded fine. Mix one-half cupful of sugar and one tablespoonful of salt with one cup of vinegar, pour over the above mixture, and let stand for an hour.

Soak one box of gelatin in a cupful of water for ten minutes, add two cups of boiling water, and let it stand until it begins to harden. Drain the vinegar off the potpourri and mix well with the gelatin. Place in a border mould to harden. Turn out on a platter, and garnish with lettuce leaves. Make a cup in the center of the lettuce leaves and fill with mayonnaise and whipped cream. Garnish with parsley.

_Let onion atoms lurk within the bowl,
And, half suspecting, animate the whole._

--+Sydney Smith.+

_=Dandelion Salad=_

First remove all dead leaves and root, and wash thoroughly. Take a small handful at a time, shake free from water, and cut up fine into mixing bowl. When all is used--have enough to make about two quarts when tossed lightly into bowl--sprinkle over one teaspoonful of salt, one of sugar, and a pinch of mustard. Have ready as much fat bacon cut into bits as will fill a small teacup, fry to a light brown; remove the bacon and into the hot grease mince a small onion, if onion flavor is not objectionable; fry lightly; then add to the hot grease, one-half cup mild vinegar, and pour it over the dandelions, and mix well. Garnish with hard boiled eggs sliced, and serve at once.

_=Egg Salad=_

Cut hard boiled eggs in half lengths, rub their yolks through a sieve, mix with equal weight of Parmesean cheese, season with chopped chives, pepper and salt, and enough butter to moisten. Fill the whites with this mixture, serve on lettuce, and garnish with sliced tomatoes.

_The glory of the kitchen! that holds the cookery
A trade from Adam, quotes his broth and salad._

--+Ben Jonson.+

_=Egg Salad No. 2=_

One teaspoonful of mustard, one teaspoonful of salt, two-thirds cupful of vinegar, and a lump of butter the size of a hen’s egg. Put in a double boiler, stirring all the time, and when cooked, stir in half a cup of hot sweet milk, and set aside to cool. When ready to serve add one and one-half dozen hard boiled eggs chopped fine, and garnish with nice crisp lettuce leaves and sliced radishes, pickled beets, capers, and olives.

_=Egg Salad No. 3=_

Boil the eggs for twenty minutes and let cool. At serving time arrange lettuce leaves, and slice an egg on each plate. Place the slices in a circle, the pieces overlapping. Fill the space in the center with minced onion, and cover with boiled cream dressing.

_=Eggs au Cresson=_

Slice hard boiled eggs on a bed of water cress, sprinkle with salt and pepper, and garnish with shredded anchovies. Serve with red mayonnaise.

_Salad, and eggs, and lighter fare,
Tune the Italian spark’s guitar._

--+Matthew Prior.+

_=Egg Lily Salad=_

Drop hard boiled eggs into cold water after taking them out of the shells, and cut narrow strips from the small end very nearly to the large end of the whites. Rub up each yolk with a teaspoonful of butter, one of vinegar, one each of mustard and salt and pepper. Form into balls and put back into the whites. Serve in moulds of spinach or, on lettuce leaves with mayonnaise.

_=Egg Plant Salad=_

Take a cold well-boiled egg plant cut in small dice, and season with salt, lemon juice, and a little oil. Serve on lettuce leaves.

_=Endive Salad=_

Carefully pick over crisp endive, sprinkle with salt and pepper, and add a green pepper sliced thin. Over all pour vinegar to taste. When ready to serve the salad, take two slices of bacon and cut in small bits, fry until crisp, brown and pour over the salad, stirring it all together.

_Let hunger move thy appetyte and not savory sauces._

--+Babees Book.+

_=English Salad=_

Beat the yolks of raw eggs according to the quantity of salad required, add a little salt and mustard. Chop onions or leeks fine, add oil and vinegar, and beat all into a thick sauce. Shred lettuce, green mustard leaves, cress, and young radishes, arrange lightly in a bowl with the sauce under it. Do not stir until ready to send to the table. Garnish with thin slices of beet cut in fancy shapes.

_=Farmer Salad=_

Soak half a tablespoonful of gelatin in a tablespoonful and a half of cold water, and dissolve in three-fourths of a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken. Fold in one cup of thick cream beaten stiff. Add a pinch of paprica, and salt, if needed. Mould in a border mould, and when set, turn from the mould, fill in the center with lettuce arranged like a cup, and fill the cup with mayonnaise.

_=Fish Salad=_

Boil tender a small whitefish, trout, or pike. Chop fine, add same quantity of chopped celery, moisten with three teaspoonfuls of melted butter, one of olive oil, one teaspoonful of mustard, two of pepper, and one of salt, two of sugar, five of cream, and enough vinegar to make the right consistency. Garnish with celery tops.

_A cheap and wholesome salad from the brook._

--+Cowper.+

_=Frank’s Bachelor Salad=_

Cover individual salad plates with white curly lettuce leaves. Select large ripe tomatoes, peel, and cut in slices one inch thick. Place one slice on each salad plate. Peel and cut in quarters one orange and one ripe pear. Cut the quarters in lengthwise slices and place on the tomato. In the center set a tiny heart-leaf of lettuce and place a small watermelon ball in it. Pour over French dressing.

_=French Endive Salad=_

Wash the endive thoroughly and let it stand in ice cold water for an hour. Pour over French dressing made red with paprica.

_=Fruit Salad=_

Cut a juicy orange into thick slices. Cut it again into quarters, arrange on lettuce leaves or chicory, and cover with French dressing.

Grapefruit salad may be made in the same way.

_=Fruit Salad No. 2.=_

Peel and seed two grapefruit, two apples, and one bunch of white grapes. Peel two bananas and cut in small pieces, adding one-half cupful of chopped nuts, and mix all together. Pour off a little of the juice and add French dressing. Set aside to get very cold before serving.

_He’s keeping a corner for something that’s nice._

--+Goldsmith.+

_=Fruit Salad No. 3=_

Pare and core six apples and chop them fine. Peel and slice four bananas. Peel and seed six oranges and remove all the inner skins. Mix the fruits well with two tablespoonfuls of powdered sugar, and pour over French dressing. Serve on lettuce leaves.

_=Fruit Salad, Alice=_

Slice various kinds of fruit, such as bananas, oranges, grapefruit, apples, peaches, and pineapple. Put in alternate layers in deep glass dish or salad bowl. Sprinkle each layer with powdered sugar, a little sherry, and half as much plain syrup. When all the fruit is in, place on ice for two hours. Just before serving pour over the surface a wineglass of maraschino, and decorate with maraschino cherries.

_=Fruit Salad served in Apple Shells=_

Take good looking apples, green, yellow, or red, of medium size. Cut off a good piece from the top of each and remove the meat of the apple, leaving a shell. Chop together the apple hearts, pineapple, grapefruit, and cherries, in equal parts, and add a little lemon juice. Sweeten all with powdered sugar, and place in the shells of apples. The same salad may be served in orange shells. Other fruit in season and a little grated cocoanut may be used.

_Socrates brought Philosophy from the clouds, but the Englishmen have
dragged her into the kitchen._

--+Hegel.+

_=German Salad=_

Use equal parts of pickled red cabbage and sauerkraut, a few pickled onions, a little grated horseradish, some chopped onions, pickles, and capers, sliced frankfurters, all mixed together and seasoned with Rhine wine. Stir together with French dressing.

_=German Apple Cup=_

Select fine grained apples, one for each person, core and scoop out the center. Cut heart stalks of celery very fine, but do not chop it. Mix celery with mayonnaise dressing, to which half the bulk of whipped cream has been added; add also more salt and pepper. Cut center of the apples in small pieces and mix with celery. Use this mixture to fill the hollow center of the apples, rounding it up above the apple a little. In the center of the mixture in each apple set a tiny heart-leaf of lettuce. Apples pared and cut to represent birds may be used in garnishing, using raisins for eye and nose.

_=Grape Salad=_

Skin and seed white grapes, stuff them with nut kernels, arrange on white curly lettuce leaves or water cress. Cover with French dressing made with lemon juice.

_Now and then your men of wit
Will condescend to take a bit._

--+Swift.+

_=Grapefruit Salad=_

Cut the fruit crosswise, and pick out the pulp. Line the salad dish with white, crisp leaves of head lettuce, put in alternate layers of grapefruit and chopped English walnuts until the dish is full. Pour over French dressing, and serve cold.

_=Grapefruit en Surprise=_

Fill the outer bowl of a double oyster cocktail glass with fine cracked ice. Insert the smaller cup to chill. Cut a grapefruit crosswise, and remove all the bitter membrane. Put it into the inner cup, and pour over French dressing made with lemon juice. Garnish with sprigs of parsley, and tie a ribbon the color of your table decorations around the stem of each glass before serving.

_=Green Pepper Salad=_

Boil green peppers until done, and let them become very cold. Cut them into thin shreds and pour over French dressing.

_=Green Pepper and Potato Salad=_

Chop four baked potatoes and one Spanish onion very fine. Slice one green pepper across so that it makes large rings on lettuce leaves, fill them with the potatoes and onions, heap red mayonnaise on top of each, and serve.

_My salad days, when I was green in judgment._

--+Anthony and Cleopatra.+

_=Ham Salad=_

Chop one pound of cold boiled ham, one cold baked potato very fine, and lay on a platter garnished with head lettuce. Pour over French dressing and garnish with sprigs of parsley.

_=Herring Salad=_

Three salt herring, two cupfuls of beets, two apples, one salt pickle, two cupfuls of boiled beef, two and one-half cupfuls of potatoes, four tablespoonfuls of vinegar, and a little white pepper. Soak the herring in water for twenty-four hours. Clean well, removing the skin and bones. Dry in towels, and cut in cubes. Also cut in cubes the pickle, peeled apples, meat, beets, and potatoes. Mix all together and add vinegar, sugar, and pepper. Pack firmly in mound on platter, covered with lettuce leaves, and garnish with hard boiled eggs cut in quarters and arranged horizontally around base of mound.

_He that can live upon love, deserves to die in a ditch._

--+Congreve.+

_=Herring Salad No. 2=_

Two herrings minced fine, one cupful boiled beet, one onion, one large dill pickle, one sour apple, two hard boiled eggs, two cold boiled potatoes, and a half cupful of cold meat, all chopped fine. Mix well with the herring, moisten with sauce made of good stock, vinegar, mustard, and pepper. Let stand over night, stir once more thoroughly and see that all is juicy. Pack tightly on platter and garnish in concentric rings with chopped parsley in the center, chopped white of egg around the parsley, chopped yolks of eggs around the whites, and chopped beets around the yolks. This makes an attractive dish.

_=Hickory Nut Salad=_

Skin and seed one pound of grapes. Mix and form into balls, one cupful of hickory nuts and a half pound of cottage cheese, lay them on platter garnished with lettuce, and surround with grapes. Mix the juice of the grapes with fruit dressing, using the juice of only one lemon if the grapes are sour.

_Homer never entertained either guests or hosts with long speeches
until the mouth of hunger be stopped._

--+Sir Philip Sidney.+

_=Mrs. Hulse’s Favorite Salad=_

Rub the salad bowl with garlic, and line with crisp lettuce leaves. Take large green peppers, remove the seeds and let stand in cold water for an hour, fill them with Neufchatel cheese thinned to the right consistency with sweet cream, and cut in slices. Put in salad dish with alternate layers of sliced pineapple, pour over French dressing made with lemon juice, and serve very cold.

_=Ideal Salad=_

Soak one-half package of gelatin in cold water ten minutes, add one pint of boiling water, one-half cupful of vinegar, the juice of one lemon, one-half cupful of sugar and one teaspoonful of salt. Strain and let cool until it starts to set, add two cupfuls of chopped celery, one cupful of cabbage, and one-fourth of a can of sweet red peppers cut fine. Turn into border mould to harden. Make a cup in the center with lettuce leaves and fill with mayonnaise dressing. Serve very cold. This salad is a delightful accompaniment to any meat course. It is also practical, for it can be kept a week before serving. This quantity will serve twenty people.

_Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad bowl._

--+Sydney Smith.+

_=Italian Salad=_

Take three cups of cooked green peas, three tablespoonfuls of cooked carrots, three tablespoonfuls of diced cooked turnips, and three tablespoonfuls of cooked string beans, all mixed together. Into a French dressing mix some chopped gherkins, olives, and chives, moisten the vegetables with this mixture, and garnish with pickled beets, cut in fancy shapes.

_=Italian Salad No. 2=_

Cut half a pound of roast veal and half a pound of boiled potatoes into small cubes, add half a pound each of chopped beets and gherkins, and one tablespoonful of capers. Mix well and season. Put in a bowl lined with crisp lettuce leaves, pour mayonnaise over and garnish with chopped olives, thin slices of smoked sausage, and slices of lemon.

_=Japan Radish Salad=_

Wash and scrape off the outside of three Japan radishes and slice them very thin. Line the salad dish with lettuce leaves, and lay on the radishes. Pour over French dressing.

_Wilt please you, taste of what is here._

--+Shakespeare.+

_=Jellied Chicken Salad=_

Clean and cut up one chicken, and put it on to boil slowly with one onion. Soak one-fourth of a box gelatin for ten minutes. Cook the chicken until the meat is ready to fall from the bones, add salt and pepper to taste, remove the chicken and boil the stock down to one-half. Strain and remove all the fat. Remove all the skin and bones from the chicken, add the gelatin to the stock, stirring until it is dissolved. Mix in the chicken, and pour into individual moulds to harden. Serve on lettuce leaves, and place a large spoonful of mayonnaise dressing on each mould.

_=Jellied Chicken and Celery Salad=_

Make the chicken jelly and set it in a border mould. Chop three bunches of celery, and mix with one can of asparagus tips. When the jelly is cold, set on a platter, and heap the celery and asparagus in the center. Slice four hard boiled eggs and lay around the jelly in little piles, alternating with mayonnaise dressing.

This is also nice made with fruit jelly with fruit in center, omitting the egg and using French dressing made with lemon instead of the mayonnaise.

_The fate of nations depends upon how they are fed._

--+Brillat-Savarin.+

_=Jellied Egg Salad=_

Slice twelve hard boiled eggs and line a mould with them, pouring in sufficient chicken jelly to fill the mould. When it begins to thicken, stir gently so as to mix the eggs with the jelly. When cold, place on a platter and heap mayonnaise dressing around the jelly. Garnish with parsley.

_=Jellied Fruit Salad=_

Soak half a package of gelatin in cold water ten minutes. Wash and hull one box of strawberries and one box of blackberries, and drain off all the water. Peel and seed two oranges, removing all the inner skin, drain off all the juice, and add one cupful of boiling water. Dissolve the gelatin in the hot water and orange juice, and set on the ice to cool. When it begins to thicken, mix in carefully the fruits so as not to crush them, and set back on the ice. When stiff set the jelly on a slab of ice and serve immediately. Serve with fruit dressing.

_A good digestion to you all; and, once more, I shower a welcome on
you._

--+Henry VIII.+

_=Jellied Tomato Salad=_