Cheese Salad

Mash fine cold yolks of 3 hard boiled eggs; rub them with 1 cup finely grated cheese, 1 tablespoon mustard, 1 teaspoon salt, 1/2 teaspoon white pepper. When mixed well, add 2 tablespoons each of oil and vinegar. Heap this upon lettuce and garnish with whites of eggs into rings and few tips celery. Serve with hot buttered crackers.

Ham And Potato Salad

1 quart cold boiled potatoes, 1 small white onion, chopped fine, 1 cup cold boiled ham, chopped or put through a coarse grinder, 1 cup boiled salad dressing. Serve in lettuce hearts, with thin rye bread sandwiches spread with finely chopped pickles mixed with mustard and cream.

Luncheon Salad

An attractive salad for luncheon shows crisp celery cut fine and arrange on a bed of water-cress with mayonnaise dressing poured over it. Around the edge is a border of tomato jelly.

Sweetbread And Cucumber Salad

Parboil a sweetbread 20 minutes, adding to water a bit of bay leaf, 1 slice onion, 1 blade mace, salt and 1 tablespoon vinegar. Plunge in cold water, drain and cut in small cubes; there should be 3/4 cup; add an equal quantity of cucumber cubes. Beat 1/2 cup thick cream until stiff, add 1/4 tablespoon granulated gelatine, soaked in 1/2 tablespoon cold water and dissolved in 1 1/2 tablespoons boiling water, then add l 1/2 tablespoons lemon juice, saltspoon salt and dash cay-enne. Add sweetbread and cucumber, mix, mould and chill. Arrange on lettuce leaves, garnish with strips pimento and serve with mayonnaise dressing which has been made more delicate by the addition of whipped cream. This quantity makes 5 small moulds. - Mrs. L. J. Braddock

Italian Dressing

Put into a bowl 1/2 teaspoon salt, 1/4 teaspoon white pepper and a teaspoon tomato paste or tomato catsup. Add gradually 4 tablespoons olive oil, mixing all the while. Cut into small pieces 1 clove of garlic; with the back of a spoon rub the garlic and the paste well into the oil; add 1 tablespoon tarragon vinegar, beat thoroughly, strain and it is ready to use.