One qt. raw cabbage chopped fine, 1 qt. cooked beets chopped, 1 1-2 cups sugar, 1 cup grated horseradish, 1 tablespoonful salt, 1-2 teaspoonful pepper, cover with cold vinegar and keep from air. Garnish with lettuce leaves or celery leaves. A very nice relish.

One qt. tomatoes
1 teaspoon whole allspice
1/2 box gelatine
1/2 cup sugar
1/2 teaspoon salt

Boil and strain tomatoes, and spice. Add soaked gelatine and sugar. Mould and serve on lettuce leaves with mayonnaise dressing.

Drain part of juice from a can of best quality tomatoes; put the latter on to boil, with a small piece of onion; when boiling stir in, till dissolved, a box of gelatin, or 6 sheets, the latter having been soaked in a little of the tomato juice: pour into wet egg, or small teacups, and put into a cold place. Do not use until very firm; then loosen the edges with a knife and turn out and slice, serving on lettuce leaves with mayonnaise dressing. Unless the weather is very cold, the tomatoes should be prepared the day before using.

Cut a small hole in the top of a large tomato and fill with chopped cucumber, onion, cabbage or cauliflower, and the tomato that has been taken out. Serve on a lettuce leaf with mayonnaise, and parsley chopped with vinegar.

One qt. of tomatoes. Boil until soft, then strain. Season with 1 teaspoonful of sugar, 1 of salt, and 1 1/2 of vinegar, and a speck of red pepper. Have half box of gelatine dissolved in as little water as possible. Stir into the tomato and mould in small cups.

Cut cold, cooked chicken into small pieces. Use only the white meat if particular as to appearance, but the dark meat is also good. Marinate the chicken in a mixture of oil and vinegar, three parts of vinegar to one of oil, seasoned with salt and pepper to taste. Let stand in the mixture two hours, pour off what is not absorbed. Mix the chicken with equal parts of celery cut in small pieces. Make a mayonnaise dressing, add at the last a small quantity of whipped cream, stir a part of the dressing through the chicken and celery mixture, spread the rest over the top. Garnish with sliced pickle, stoned olives, capers, celery tops or anything you may fancy.

Lay the sweet bread in cold salted water for 1 hour before cooking, then boil, changing the water twice. Then throw into cold water immediately after they are done, which will be in about 20 minutes. Remove every particle of skin before chopping, and do not chop too fine. In season chop up some nice white, crisp celery, say about 1/3 as much as you have of sweet breads. You may also mix some French peas with this salad--looks pretty and tastes nice. Line a salad bowl with lettuce leaves which have been previously mixed with mayonnaise. (You may add a small quantity of cold roast veal, if you happen to have it; in fact, for economy's sake, you may add it to almost any salad and it is equally nice).

Pick the lobster apart with a fork, in small pieces. To every cup of lobster add 2 cups of lettuce chopped or cut fine, just before serving. Mix until moist with salad dressing, serve in salad dish garnished around the edges with lettuce. Keep cold.

Boil the oysters in as little water as possible, being careful not to cook too long. Drain off the liquor and throw the oysters into cold water and vinegar. When cold drain again and put into a good salad dressing. Sprinkle over this crisp cabbage chopped fine, or celery also cut fine. Serve as entreé to turkey or game.

Wash the shrimps in salt and water, taking all the black spots away. Chop into small pieces and to every cup of shrimp add 2 cups of nice crisp cabbage chopped. Mix until moist with salad dressing and serve on lettuce.