Salad #19 - Cheese Salad

Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard
and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then
over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil,
and vinegar, into which had been smoothly mixed a little mustard.

Salad #18 - Egg salad with mayonnaise

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the

potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well

together. Cover with mayonnaise and garnish with watercress.

Salad #17 - Egg Salad

6 Eggs

1 Lettuce

1 bunch Watercress

Mayonnaise or Salad Dressing

1 Beetroot

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut

into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the

bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are

used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot

alternately.

Salad #16 - Carrot & cabbage salad

1 medium-sized carrot

2 cupfuls cabbage

1/2 cupful roasted peanuts

French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through

the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

Salad #14 - Caesar salad

2 heads romaine lettuce

2 cups diced firm white bread, preferably homemade 

3/4cup olive oil

3 garlic cloves, crushed 

1 tsp. salt 

12 to 15 oil-packed flat anchovy fillets, rinsed, patted dry and finely cut

2 tbsp. fresh lemon juice 

1 egg, raw, or coddled for 1 minute

1 tsp.freshly ground pepper

125 to 175mi freshly grated Parmesan cheese

Wash the romaine thoroughly and dry it well. Wrap it in a tea towel or paper towels, and refrigerate until you are ready to serve the salad. Saute the diced bread in Y4 cup [50 ml.] of the olive oil with the garlic cloves. Shake the pan well and cook over medium heat until the croutons are delicately browned and

crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper.

In a chilled salad bowl, break the greens into bite-sized pieces. Add the remaining Y2 cup [125 ml.] of olive oil and toss well so that each leaf is coated. Add the croutons, salt, anchovies, pepper and lemon juice. Break the egg into the bowl. Toss again and add the grated Parmesan cheese. 

JAMES BEARD'S AMERICAN COOKERY 

salad #13 - Cabbage salad

1 cup cabbage

1 cup celery

1 pimiento or green pepper

1/2 teaspoon. salt

2 Tablespoon. vinegar

Lettuce

Salad dressing

Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the

heart and root and cut each half into quarters. Cut the celery into thin pieces across the stem, and dice the

green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad

dressing. Sufficient to Serve Four.

Salad #12 - Mix vegetable salad

1 cup finely cut red cabbage

1 cup cold boiled beets

1 cup cold boiled carrots

1 cup cold boiled potatoes

1 cup chopped celery

1/2 cup pimentoes

1 head lettuce 

1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add

celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of

pimento and serve with French dressing, to which may be added one teaspoon onion juice.