Cucumber Jelly Salad

Boil or bake liver; salt after cooking. Take out and chop fine. Slice two good-sized onions and mix in with chopped liver; garnish with parsley and two hard-boiled eggs, sliced.

Liver Salad

One can sliced pineapple, three sweet oranges, sliced fine; four bananas sliced; a few grapes. Make a syrup of one large cup sugar; add three tablespoonfuls good brandy. Pour over fruit and serve.

Fruit, Salad (Sweet)

Boil six eggs hard; when cold, cut lengthwise and remove yolks; mash yolks fine; add one-half teaspoonful mustard, one tablespoonful vinegar, salt and pepper to taste. Mix well together; put back in whites of eggs, smooth; put on platter; garnish with lettuce or water cress, and serve. A small spoonful of mayonnaise dressing may be added to filling, if desired.

Deviled Eggs

Cut up a few lettuce hearts; heat a can of salmon enough to warm oil in it; open can and pour off oil and liquid in can. When cool, cut salmon in small pieces, slice three sour cucumber pickles fine, add a few capers and chop up two hard-boiled eggs, and mix all together; add a few anchovies, if desired. Serve with French dressing or mayonnaise.

Salmon Salad

Take six small, red apples ; remove core with corer, and scrape out with spoon all the apple you can without spoiling shape of apple. Now with a sharp penknife, fashion four-pointed petals on each apple. Mix pulp of apples with chopped walnuts, chopped celery and mayonnaise. Fill apples and serve.

Apple Salad

Slice two rather tart apples, three bananas, two oranges; add one can sliced pineapple; cut each slice of pineapple into four pieces Mix well together; add sugar and salt to taste; add one cup mayonnaise dressing when ready to serve.

Another Fruit Salad

Drain juice from stewed tomatoes; put over fire with a sliced onion, bay leaves, a stalk of celery; to one pint of this add one full tablespoonful of gelatine, seasoned with salt and pepper. Serve with cold meats or may be served by pouring little in cups; arrange chicken or other cold meats upon it; add more jelly. Let cool and serve on a lettuce leaf with slices of hard-boiled eggs and mayonnaise dressing.

Tomato Aspic

Peel and slice two large cucumbers and one small onion. Put over fire with one pint of water; cook slowly one hour; add one-fourth box gelatine which has been moistened in cold water; season with salt and white pepper; strain, set aside to cool; green vegetable coloring added will make beautiful color. Mold in cup. Serve in lettuce leaves with French or mayonnaise dressing.

Cucumber Aspic

Three tablespoonfuls salad oil, two tablespoonfuls vinegar, one teaspoonful Worcester sauce, paprika, salt and pepper to taste. Mash one teaspoonful Roquefort cheese very fine and add to other ingredients. Pour over salad when ready to serve. Cheese may be omitted, if desired.

French Dressing

One cupful fresh, sweet cream, three tablespoonfuls vinegar, one tablespoonful flour, whites of two eggs, two tablespoonfuls salad oil, one teaspoonful sugar (powdered is best), one-half teaspoonful pepper, one teaspoonful mustard. Heat cream to boiling point; stir in flour which has been wet with cold milk; boil three minutes, stirring all the time; add sugar and take from fire. When nearly cold, beat in the whites of eggs whipped. Set aside to cool. When cold, beat in the oil, pepper, mustard and salt. When ready to serve, add vinegar and pour over salad.

Cream Salad Dressing

Yolks two eggs, well beaten; add salad oil gradually, drop by drop, stirring all the time; have ready juice of one lemon and add a little lemon juice along with oil, beating continuously. When stiff as desired, add salt and pepper to taste. One-half teaspoonful mustard may be added, if desired.

Mayonnaise Dressing

Take two eggs, two tablespoonfuls vinegar, one tea-spoonful sugar, salt and pepper to taste; stir them together, and put over fire, stirring constantly. When thick, remove from fire. When cold, add two table-spoonfuls sweet cream.

Cooked Salad Dressing. Table Of Proportions

One level teasponful of baking powder to one level cupful of flour.

One teaspoonful of cream of tartar to one cupful of flour.

One-half teaspoonful of soda to one cupful of flour.

One teaspoonful of soda to one cupful of molasses.

Two heaping tablespoonfuls of cornstarch to one quart of milk.

A little over an ounce of gelatine to one quart of liquid.