Fifty Salads

Of the many varieties of food daily consumed, none are more important than a
salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. It is therefore necessary for those contemplating dinner-giving, to personally overlook the preparation of the salad if they wish favorable criticism.

This book sets the reader up with the offering of fifty fantastic salads along with other tips and instruction. One will find the following in this book:

REMARKS ON SALADS
BORAGE FOR SALADS
PLAIN SALAD DRESSING
MAYONNAISE
ANCHOVY SALAD
ASPARAGUS SALAD
BEANS, LIMA, SALAD OF
BEEF SALAD
BEET LEAVES SALAD
BLOATER, YARMOUTH, SALAD OF
BREAKFAST SALAD
BRUSSELS-SPROUTS SALAD
CARROT SALAD
CAULIFLOWER SALAD
CELERIAC SALAD
CELERY SALAD
CHERRY SALAD
CHICORY SALAD
CHICKEN SALAD
CODFISH (SALT) SALAD
CORN SALAD, OR FETTICUS
CRAB SALAD
CRAY-FISH SALAD
CRESS SALAD
CUCUMBER SALAD
CURRANT SALAD
DANDELION SALAD
DUMAS SALAD
EELS, MAYONNAISE OF
EGG SALAD
ENDIVE SALAD
ESCAROLE SALAD
FROG SALAD
HERBS FOR SALADS
HERRING SALAD
HOP SALAD
ITALIAN SALAD
LAMB SALAD
LETTUCE SALAD
LOBSTER SALAD
MELON SALAD
MINT SALAD
ORANGE SALADS
OYSTER SALAD
PIGEON SALAD
PINEAPPLE SALAD
POTATO SALAD
PRAWN SALAD
RABBIT SALAD
SALMON SALADS
SARDINE SALAD
SCOLLOP SALAD
TOMATO SALAD
E.C.'S SALAD DRESSING
S.F.'S SHRIMP SALAD