Some cold cooked fish 1 lettuce 3 tablespoons olive oil 1 tablespoon vinegar 1 hard boiled egg ½ lemon 3 pickled gherkins 1 slice of cooked beet Bee Brand pepper and salt Few grains of Bee Brand ground red pepper Free the fish from bones; separate the pieces into small flakes; mix with the lettuce, which must be well washed, wiped, and divided into shreds, season with salt, pepper and red pepper. Mix the oil and vinegar so that both are well incorporated; then pour over the fish and lettuce; mix carefully, and dish up in a pile on a china dish or salad bowl. Garnish with slices of lemon, sliced gherkins, or other green pickles, slices of beet, slices of hard cooked eggs, and some chopped parsley. Chiffonale Salad 1 cup diced celery 1 cup pulp of grapefruit 5 sliced and peeled tomatoes 4 chicory leaves French dressing McCormick’s Mayonnaise dressing Chopped olives Chopped parsley Green peppers cut in thin strips Break the chicory leaves into pieces for serving. Marinate all the different vegetables and grapefruit with French dressing. Arrange in separate mounds on a serving dish. Garnish each with the olives, parsley and green peppers. Pass mayonnaise dressing. Nuremburg Salad 1 lettuce 1 stalk of celery 4 cooked beets 1 peeled cucumber Cold cooked chicken or game 4 fillets of anchovy 12 olives Salt Few grains of Bee Brand ground red pepper 1 chopped onion 1 gherkin 1 hard cooked egg Pick the lettuce into little pieces, wash and dry it in a clean cloth. Cut in strips the celery, cooked beets, cucumber, olives, fillets of anchovy, the cooked chicken or game; place all these on a dish or in a salad bowl, season with salt, red pepper, chopped onion and pour over them mayonnaise sauce, and mix all up together, then sprinkle over the gherkin finely chopped and hard cooked egg that has been rubbed through a sieve. Endive, Banana and Pimento Salad 4 bananas (cut in rather thick slices) 1 canned pimento (cut in strips) 1 head endive or escarolle Mix fruit and Pimento, pour over French dressing, and serve on the Escarolle or Endive. American Beauty Salad 1 cup orange (skinned and cut in small pieces) 1 cup tart apples (peeled and cut in small pieces) 1 pineapple (fresh or canned, cut in small pieces) 1 cup heart celery (cut in small pieces) Mix thoroughly and place in small moulds or after-dinner coffee cups. Pour over each mould lemon jelly (cooled but not stiffened), colored with a few drops of McCormick’s Bee Brand Red color. When well set and firm, turn out on lettuce leaves, and serve with McCormick’s Mayonnaise.