Wipe green peppers and cut off the small end of each. Take out the seed and the stem; fill each pepper with the cabbage salad, letting it stand out at the top; put each one on a plate on a leaf of lettuce.
1/2 a small cabbage. 1 cup very stiff mayonnaise. 1 teaspoonful celery-seed.
Cut the cabbage in four pieces and cut out the hard core; slice the rest very fine on the cutter you use for Saratoga potatoes; mix with the mayonnaise and put in the salad-dish; sprinkle over with celery-seed, when you wish it to be very nice, but it will do without this last touch.
2 heads of celery. 3 hard-boiled eggs (or else 1 cup of English walnuts). 1/2 cup very stiff mayonnaise.
Wash, wipe, and cut the celery into pieces as large as the first joint of your little finger, and then rub it in a clean towel till it is as dry as can be. Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce. Or mix the celery and the walnuts and mayonnaise; either salad is nice.
1 cup of cut-up celery. 1/2 cup of English walnuts. 6 small, round tomatoes. 1/2 cup of mayonnaise.
Peel the tomatoes and scoop out as much of the inside as you can, after cutting a round hole in the stem end; make a salad with the celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes, letting it stand up well on top. Serve on plates, each one on a leaf of lettuce.
Peel three oranges or one grapefruit, and scrape off all the white lining of the skin. Divide it into sections, or ``quarters,'' and with the scissors cut off the thin edge; turn down the transparent sides and cut these off, too, scraping the pulp carefully, so as not to waste it. Take out all the seeds; lay the pieces on lettuce, and pour the dressing over. White grapes, cut in halves, with the seeds taken out, are nice mixed with this, and pineapple, grapes, and oranges, with a little banana, are delicious.
2 sweet apples. 1 head of celery. 1/2 cup of English walnuts, broken up. 1/2 cup mayonnaise.
Peel the apples and cut into very small bits; chop the celery and press in a towel; chop or break up the walnuts, but save two halves for each person besides the half-cupful you put in the salad. Mix all together, lay on white hearts of lettuce on plates, and then put the walnuts on top, two on each plate.
