Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.
Boil beets when tender, skin quickly white hot and slice them into a bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway seeds, one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled; with a fork mix the hot vinegar through the other ingredients.
Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley. Pour over the following dressing and add salt and pepper to taste:
Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the mustard with the anchovy, then add the milk, and lastly the vinegar.
Tomatoes are equally good served in the same way.
String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft. Drain and save one cup of the liquor. Cream one tablespoon of flour with two tablespoons of butter. Pour the liquid over the flour and butter, stirring constantly to avoid "lumping." Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.
Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets. Sprinkle with finely chopped onion, cover with French dressing, toss and serve.
Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appearance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves.