Dressed Celery.

Scrape and wash the celery. Let it stand in ice water twenty minutes,
and shake dry. With a sharp knife, cut it in pieces about an inch
long. Put in the ice chest until serving time; then moisten well with
mayonnaise dressing. Arrange in the salad bowl or on a flat dish.
Garnish with a border of white celery leaves or water-cresses. When
served on a flat dish, points of pickled beets, arranged around the
base, make an agreeable change.


Lettuce Salad.

Two small, or one large head of lettuce. Break off all the leaves
carefully, wash each separately, and throw into a pan of ice water,
where they should remain an hour. Put them in a wire basket or coarse
towel, and _shake_ out all the water. Either cut the leaves with
a sharp knife, or tear them in large pieces. Mix the French dressing
with them, and serve immediately. Beets, cucumbers, tomatoes,
cauliflower, asparagus, etc., can each be served as a salad, with
French or boiled dressing. Cold potatoes, beef, mutton or lamb, cut
fine, and finished with either dressing, make a good salad.




MEAT AND FISH SAUCES.