Cabbage or celery may be used as a salad by cutting rather fine,
allowing it to get cold and crisp, and serving with a cooked or French
dressing. Indeed almost any vegetable may be used for a salad. String
beans, asparagus, cauliflower, which have been cooked, are suitable
for salad, either alone or in combination with nasturtium, cress, hard
boiled eggs, etc.


CHICKEN SALAD.

One pint each of cold boiled or roasted chicken and celery. Cut the
chicken into 1/4-inch dice, scrape, wash and cut the celery into dice,
put the celery in a napkin and lay on the ice for 10 or 12 minutes;
season the chicken with vinegar, salt, pepper and oil (or the French
dressing-oil may be omitted if the flavor is not agreeable,
substituting cream or melted butter). Add the celery to the seasoned
chicken, add half the dressing (using either a cooked or mayonnaise),
heap in a dish, add the remainder of the dressing, garnish with the
tiny bleached celery leaves or small curly lettuce leaves. (A few
capers and a hard boiled egg may be used as a garnish if desired.)

In summer the chicken may be served on a tender lettuce leaf, adding a
spoonful of dressing, and serving very cold.


FRUIT SALAD.

4 oranges.
1 cup water.
1/4 package gelatine.