Cauliflower Salad.

Boil one large cauliflower with two quarts of water and one table-
spoonful of salt, for half an hour. Take up and drain. When cold,
divide into small tufts. Arrange on the centre of a dish and garnish
with a border of strips of pickled beet. Pour cream dressing, or a
cupful of mayonnaise dressing, over the cauliflower. Arrange a star of
the pickled beet in the centre. Serve immediately.


Asparagus Salad.

Boil two bunches of asparagus with one quart of water and one table-
spoonful of salt, for twenty minutes. Take up and drain on a sieve.
When cold, cut off the tender points, and arrange diem on the dish.
Pour on cream salad dressing.


Asparagus and Salmon Salad.

Prepare the asparagus as before directed. Season a quart of cooked
salmon with one teaspoonful of salt, one-third of a teaspoonful of
pepper, three table-spoonfuls of oil, one of vinegar and two of lemon
juice. Let this stand in the ice chest at least two hours. Arrange the
salmon in the centre of the dish and the asparagus points around it.
Cover the fish with one cupful of mayonnaise dressing. Garnish the
dish with points of lemon. Green peas can be used instead of
asparagus.