One quart of cold roasted or stewed beef--it must be very tender,
double the rule for French dressing, one table-spoonful of chopped
parsley, and one of onion juice, to be mixed with the dressing. Cut
the meat in _thin_ slices, and then into little squares. Place a
layer in the salad bowl, sprinkle with parsley and dressing, and
continue this until all the meat is used. Garnish with parsley, and
keep in a cold place for one of two hours. Any kind of meat can be
used instead of beef.


Meat and Potato Salad.

Prepare the meat as directed for beef salad, using, however, one-half
the quantity. Add one pint of cold boiled potatoes, cut in thin
slices, and dressing. Garnish, and set away as before. These salads
can be used as soon as made, but the flavor is improved by their
standing an hour or more.


Bouquet Salad.

Four hard-boiled eggs, finely chopped; one head of lettuce, or one
pint of water cresses; a large bunch of nasturtium blossoms or
buttercups, the French dressing, with the addition of one teaspoonful
of sugar. Wash the lettuce or cresses, and throw into ice water. When
crisp, take out, and shake out all the water. Cut or tear in pieces.
Put a layer in the bowl, with here and there a flower, and sprinkle in
half of the egg and half the dressing. Repeat this. Arrange the
flowers in a wreath, and put a few in the centre. Serve immediately.