A Few Combinations

Ingredients

• 1 head Lettuce (Quantity estimated (not specified in original recipe))
• 2 medium Tomatoes (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Powdered tarragon (Quantity estimated (not specified in original recipe))
• 2 tablespoons Parsley or chives (Quantity estimated (not specified in original recipe))
• 1 cup Spinach (Quantity estimated (not specified in original recipe))
• 1/2 cup Beets (Quantity estimated (not specified in original recipe))
• 1 cup Boston baked beans (Quantity estimated (not specified in original recipe))
• 1 cup Peppergrass (Quantity estimated (not specified in original recipe))
• 1/2 cup Sweet peppers or pimentos (Quantity estimated (not specified in original recipe))
• 1/4 cup Pecan nuts or almonds (Quantity estimated (not specified in original recipe))
• 1/2 cup Peas or string beans (Quantity estimated (not specified in original recipe))
• 1/2 cup Asparagus tips (Quantity estimated (not specified in original recipe))
• 6 medium Radishes (Quantity estimated (not specified in original recipe))
• 1/2 cup Green peppers (Quantity estimated (not specified in original recipe))
• 1/4 cup English walnuts (Quantity estimated (not specified in original recipe))
• 1/4 cup Cooked chestnuts (Quantity estimated (not specified in original recipe))
• 4 oz Neufchatel cheese (Quantity estimated (not specified in original recipe))
• 1/2 head Cauliflower (Quantity estimated (not specified in original recipe))
• 1/2 cup String beans (Quantity estimated (not specified in original recipe))
• 1 cup Cress (Quantity estimated (not specified in original recipe))
• 1/2 cup Artichoke slices (Quantity estimated (not specified in original recipe))
• 1/4 head Cabbage (Quantity estimated (not specified in original recipe))
• 1 medium Cucumbers (Quantity estimated (not specified in original recipe))
• 2 small New onions (Quantity estimated (not specified in original recipe))
• 1 cup Watercress (Quantity estimated (not specified in original recipe))
• 1/4 cup Olives (Quantity estimated (not specified in original recipe))
• 1/2 cup Brussels sprouts (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 3 tablespoons Oil (Quantity estimated (not specified in original recipe))
• 1 serving Dressing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Prepare the vegetables as described in the following combinations.
2. 2Dress each vegetable separately with the dressing, then arrange upon the serving-dish. Alternatively, arrange the salad on the serving dish and pour the dressing over all, then toss together and serve. Use about 3 tablespoons of oil, with other ingredients in accordance, for one pint of vegetables.
3. 31. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives. 2. Lettuce, moulded spinach and fine-chopped beets. 3. Lettuce, Boston baked beans and chives. 4. Lettuce and peppergrass. 5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds. 6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine. 7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins ; centre of asparagus tips, with radish cut to resemble a flower. 8. Lettuce, shredded tomatoes and shredded green peppers. 9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced. 10. Lettuce, Neufchatel cheese in slices and shredded pimentos. 11. Lettuce, cauliflower, string beans and shredded pimentos. 12. Lettuce or cress, artichoke slices and powdered tarragon. 13. Shredded cabbage and shredded green peppers. 14. Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself; surround with lettuce. 15. Cucumbers and new onions, sliced. 16. Watercress, diced boiled beets, and olives in centre. 17. Lettuce, Brussels sprouts and chopped pepper.