3 tablespoons b.u.t.ter 1/2 teaspoon sugar 1/2 teaspoon salt 3 tablespoons oil 1/2 teaspoon mustard 1 tablespoon vinegar 1/4 teaspoon paprika 1 egg

Cream b.u.t.ter, add seasonings, and when well mixed add oil all at once; mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold in the stiffly beaten white of egg. Do not chill.

344.--UNCOOKED SALAD DRESSING (Condensed Milk)

2 eggs beaten 1-1/2 teaspoons salt 1 can condensed milk 1-1/2 teaspoons mustard 1/4 cup melted b.u.t.ter Dash of cayenne 1 cup vinegar

Mix, and beat with egg beater until thickened.

345.--CHICKEN SALAD

2 cups cold cooked chicken Lettuce 2 cups celery cut fine 1 hard-cooked egg Salad dressing

Cut remnants of chicken in small pieces and mix with celery and salad dressing; arrange on lettuce leaves and garnish with dressing and egg thinly sliced. Cabbage and a little celery salt may be used in place of celery.

346.--CORONADO SALAD

1 can tuna fish Cooked Dressing (see No. 334) 2 cups shredded cabbage 2 tablespoons tomato ketchup 1 green pepper cooked and shredded

Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds, cook in boiling water ten minutes, and shred in inch lengths; mix, arrange on lettuce, and dress with boiled dressing, to which the ketchup has been added. Garnish with parsley or pimiento.

347.--MEAT AND POTATO SALAD

1-1/2 cups cooked meat cut fine 1/2 teaspoon salt 1-1/2 cups cooked potato cut fine 2 tablespoons finely chopped pickle 1/2 cup celery cut fine Salad dressing

Mix in order given, cover with dressing, and garnish with sliced pickles and celery tops. White cabbage may be used in place of celery.

348.--SALMON SALAD

1 can salmon 2 finely chopped pickles 1 cup cooked potato cubes Cooked Dressing (see No. 334) 1 cup shredded lettuce Lettuce

Rinse salmon with boiling water, and separate into flakes; mix with potato, lettuce, and pickles, arrange on lettuce, and cover with dressing. Garnish with sliced hard-cooked egg and parsley.

349.--SHRIMP SALAD

1 pint cooked shrimps 3/4 cup salad dressing 1 cup chopped white cabbage 1 head lettuce 2 tablespoons capers

Clean shrimps and break in pieces, reserving a few of the largest; mix with cabbage, capers, and dressing, and serve in lettuce nests. Garnish with whole shrimps. Canned shrimps may be used.

350.--TUNA FISH SALAD

1 can tuna fish Salad dressing 2 cups cooked potato cubes Lettuce 1/2 cup cooked beet

Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut into inch shreds; arrange on lettuce or any crisp salad green; and dress with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).

351.--BAKED BEAN SALAD

2 cups cold baked beans 1 cup Cooked Dressing (see No. 334) 1 cup cooked potato cubes 2 tablespoons tomato ketchup 1/2 cup chopped cooked beet 2 tablespoons chopped pickle

Mix beans, potato, and beets; add ketchup and pickle to dressing, mix with vegetables, and serve on lettuce or any crisp salad green. Garnish with radishes.

352.--BERMUDA ONION SALAD

6 Bermuda onions 1/2 bay leaf 2 quarts boiling water Small piece lemon peel 1 dozen pepper corns Lettuce 4 cloves French Dressing (see No. 338) 1/2 teaspoon salt

Peel and quarter onions, and cook in boiling water with seasonings until tender; drain, cool, arrange on lettuce, and cover with dressing.

Garnish with red radishes.

353.--CABBAGE AND BEET SALAD

3 cups shredded cabbage 2 tablespoons vinegar 3 beets finely chopped 1/4 teaspoon white mustard seed 1/4 teaspoon salt Cooked Dressing (see No. 334)

Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small white cabbage leaves, and dress with cooked dressing. Garnish with parsley.

354.--CABBAGE AND CRANBERRY SALAD

3 cups finely shredded white cabbage 1/2 cup chopped cranberries 1/2 cup finely shredded celery

Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.

355.--CELERY ROOT SALAD

2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage 1 cup chopped apple

Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).

356.--DUTCH POTATO SALAD

6 boiled potatoes 1/4 teaspoon celery seed 1/2 onion finely chopped 1/4 teaspoon white mustard seed 1 teaspoon salt 1/4 cup bacon fat 1/4 teaspoon pepper 1/2 cup hot vinegar

Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet.

357.--LEEK SALAD