Cucumber Salad.

Cut about one inch off of the point of the cucumber, and pare. (The
bitter juice is in the point, and if this is not cut off before
paring, the knife carries the flavor all through the cucumber.) Cut in
thin slices, cover with cold water, and let stand half an hour. Drain,
and season with French dressing. If oil is not liked it can be
omitted.


Tomato Salad.

Pare ripe tomatoes (which should be very cold), and cut in thin
slices. Arrange on a flat dish. Put one teaspoonful of mayonnaise
dressing in the centre of each slice. Place a delicate border of
parsley around the dish, and a sprig here and there between the slices
of tomato.


Cabbage Salad.

One large head of cabbage, twelve eggs, two small cupfuls of sugar,
two teaspoonfuls of salt, one table-spoonful of melted butter, two
teaspoonfuls of mustard, one cupful of vinegar, or more, if you like.
Divide the cabbage into four pieces, and wash well in cold water. Take
off all the wilted leaves and cut out the tough, hard parts. Cut the
cabbage very fine with a _sharp_ knife. Have the eggs boiled
hard, and ten of them chopped fine. Add these and the other
ingredients to the cabbage. Arrange on a dish and garnish with the two