adding enough mayonnaise to make the mixture easily into balls. Cut the whites of the eggs into rings, and serve the balls and the rings together on lettuce leaves.
CABBAGE AND PEPPER SALAD
Shred finely a crisp, raw cabbage. Mix with half as much shredded green pepper. Serve on lettuce leaves with mayonnaise.
CHEESE AND CELERY SALAD
Cut crisp, tender celery into small bits, sprinkle with grated Parmesan cheese and serve on lettuce leaves with French dressing.
CELERY AND CAULIFLOWER SALAD
Equal parts of finely cut celery and cold, cooked cauliflower broken into bits. Either French dressing or mayonnaise.
CAULIFLOWER AND CARROT SALAD
Cold, cooked cauliflower broken into bits, and one third the quantity of cooked carrots cut into dice. Either French or mayonnaise dressing.
