an hour in French dressing, drain, put into lemon cups on lettuce leaves, and serve with a spoonful of mayonnaise on top.
PORTUGUESE SALAD
Celery, English walnuts, and shredded pimentos. Mayonnaise.
PEACH SALAD
Prepare acccording to directions given for apricot salad, and stuff the halves with maraschino cherries and chopped nuts.
RUSSIAN SALAD
Make tomato aspic in a border mould, turn out on a platter and fill the centre with celery mayonnaise.
PINEAPPLE SALAD
Pineapple, oranges, bananas, and strawberries, cut coarsely. French dressing made with lemon-juice. Serve in the pineapple shell, or in orange baskets, or banana skins.
SCALLOP SALAD
Parboil the scallops, drain, and cool. Cut coarsely, and mix with half the quantity of finely cut celery. Mayonnaise.
