Fancy Salads of the Big Hotels by Henri Kegler | Gourmet Hotel Salad Recipes | Perfect for Catering, Dinner Parties & Upscale Events

Half cloth & boards. Third Printing, revised. NY: Hotel Industry, 1923.

Salads of the 1920's were what I humbly consider to be the nadir of salad creativity, and this little gem shows why: Mellon (lettuce, pineapple, grapefruit, orange, celery, walnuts, paprika, sour cream); Florida (lettuce, banana, grapefruit, celery, mayonnaise); Apple Surprise a la Ritz (you know what? Don't even ask. Suffice it to say it has whipped cream). Foxing to covers and title page, else very good.