Tomato Rose Salad

Firm tomatoes Cream cheese Milk

Hard-cooked egg yolk Watercress or lettuce French dressing

Peel tomatoes and chill them. Slightly soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoons of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard-cooked egg yolk pressed through a strainer. Serve on crisp watercress or lettuce with French dressing.

Frozen Fruit Salad

1 pint cream

1 1/2 cups cut up fruit (fresh, canned, or candied cherries, peaches, pineapple, etc.)

3/4 cup mayonnaise

1 teaspoon powdered sugar

1 teaspoon instantaneous gelatin

2 tablespoons cold water Lettuce

Soak the gelatin in the cold water, melt it over steam, and beat it into the mayonnaise. Add the sugar to the cream and whip it, then combine with the mayonnaise. Stir in the cut-up fruit. Pack and freeze as directed in the preceding recipe. The mayonnaise may be omitted and served separately.

Alligator Pear Salad

2 alligator pears Lettuce leaves

French dressing

The alligator pear, or avocado, is now available in all markets at very reasonable prices throughout the greater part of the year. Cut each pear into six pieces, giving wedge-shaped sections, and if these are too large, cut each section again lengthwise. Peel and arrange wedges on beds of lettuce leaves. Either French dressing or Russian dressing may be used, but the fruit is so rich that French dressing is preferred by most people.

Apricot And Banana Salad

2 cups lettuce leaves, shredded 1 cup sliced bananas 6 stewed apricots

Whipped cream or boiled dressing

On each plate arrange a bed of shredded lettuce, and on it place a layer of sliced ripe bananas, topped by the halves of an apricot. Serve with whipped cream or boiled dressing.

Banana And Nut Salad

3 well ripened bananas 1/2 cup chopped nuts 6 leaves lettuce

1/2 cup mayonnaise or boiled dressing

Peel bananas and cut in two lengthwise. Roll each half in nut-meats. Place on lettuce leaf and garnish with dressing. Equal parts of dressing and whipped cream may be used.

Coconut, Celery And Apple Salad

1 1/2 cups mixed diced tart apples and celery 1/2 cup shredded coconut 1 tablespoon lemon-juice 4 tablespoons oil

4 tablespoons orange-juice

Salt

Paprika

Lettuce leaves

Currant or plum jelly

Mix the apples, celery, and coconut. Sprinkle with the lemon-juice. Add a French dressing made from the oil and orange-juice, with salt and paprika to taste. Line a salad-bowl with lettuce leaves and pile chilled salad in center. Dot with currant or plum jelly.