From calf's head salad to dandelion salad, this book has it all, including chapters on salads containing meat, vegetables, eggs, fish, shell fish, salad dressings, and fancy salads. With an introduction entitled "America the Land of Salads" and several pages on proper mixing and serving techniques, this classic American cookbook was the most complete, original and useful collection of salad recipes ever brought together when it was published in 1899. This small book is the encyclopedia of salads and it went through many printings. To those who are interested in a collection on salads this book seems to cover every one known at the time. There are nine different cabbage salads, eleven recipes on potato salad, and even one using nasturtiums. "Delicacy in food belongs to the higher civilization and those who have conquered the salad question are in a position to be envied."