Take young dandelion leaves, trim off all the stem below the leaf, and mix with a French dressing to which has been added onion juice or chopped chives; use 1 tablespoon of either to each cup of dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to garnish this salad. PINK EGG SALAD Boil 6 or 8 eggs for ten minutes, put in cold water for two or three minutes, then peel and put in a jar of pickled beets, well covered with vinegar. Let them stand a few hours and serve with the beets. ENDIVE SALAD Wash heads of endive and use the crisp, white, light leaves. Shake dry and cover with French dressing. Add 1 teaspoon of minced onion before dressing. FETTICUS OR CORN SALAD Wash 2 cups of fetticus and dry the leaves well, then cover with French dressing, and add 1 teaspoon of grated onion. GARDEN SALAD Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of tarragon (or use tarragon vinegar), 1 teaspoon of chopped chives, and the small leaves from the heart of a head lettuce. Blend all well with French dressing. GRAPE-FRUIT SALAD Wash and shake dry the fine leaves from a head lettuce, and arrange with them in layers very thin slices of grape-fruit; mix well with French dressing before serving. ITALIAN SALAD Having prepared 2 nice heads of head lettuce, arrange them in the salad bowl with 2 seedless oranges which have been neatly peeled, and cut into thin slices with a very sharp knife. Season with salt and pepper, and then mix thoroughly with French dressing. The oranges and lettuce should have been chilled so that the salad will be very cold. LETTUCE SALAD Pull apart a fresh head lettuce, breaking the leaves neatly from the stalk, and wash those that need it and shake them dry. Put in a salad bowl with French dressing or sauce vinaigrette, and mix well together before serving. MACEDOINE SALAD Open a glass or can of imported macedoine of vegetables, drain, and cover with French dressing. Arrange with lettuce leaves in a bowl or on separate plates. Freshness can be added by a tablespoon of chopped chives, or shallots, or parsley. SPECIAL MIXED SALAD Use 1 cup of chopped tomato, 1 cup of chopped cucumber, 1/2 cup of thinly sliced radishes, 1/2 cup of chopped apple, and 2 tablespoons of the German pearl pickled onions. Mix all together with 1 cup of mayonnaise, and arrange in a salad bowl with lettuce leaves, which should be used to hold the salad in serving. MUSHROOM SALAD Select fresh, firm mushrooms that are small, wash them carefully without peeling, and stir them in French dressing that contains rather more oil than usual. Put 1 crisp lettuce leaf on each plate, fill it with the mushrooms, sprinkle with salt and a little paprika, and serve very cold. NARRAGANSETT SALAD