"To make a perfect salad there should be a miser for oil. a spendthrift for vinegar, a wiseman for salt and a madcap to stir it up."

To have your salads crisp and fresh, soak your vegetables in cold water for an hour.

Meats and fish may be cut up and kept in a cool place but do not mix the dressing with salad until you are ready to serve.

Potato Salad

Two cups diced potatoes, 1 cup diced celery, 1/2 teaspoon-ful onion juice, 2 tablespoons chopped parsley, 1/2 cup salad dressing. Use lettuce leaves to line salad dish.

Mrs. M. D. Pierce.

Cold Slaw With Cream Dressing

Shredd the cabbage fine, season with salt and pepper and pour over the following dressing: Four tablespoonfuls of whipped cream, either sweet or sour, 4 tablespoons of sugar, 8 tablespoons of vinegar, 1 tablespoon mustard. Or use a French dressing. K. H.

Chicken Salad

Take equal parts of raw cabbage, celery and chicken (or any kind of meat), chop fine, and add mayonnaise dressing, salt and pepper to taste. Mrs. F. M. Cook, Orosi.

Bean Salad

Cold boiled string beans mixed with a little onion and celery, and either a French or cream salad dressing.

A Friend

Egg Salad

Boil eggs hard. Cut the whites into thin slices. Arrange a bed of cresses on a dish. Make nests of the whites, and put one whole yolk in the center of each nest, or rub the yolks through a fine strainer over the whites, put French dressing over the whole. Serve with cheese straws.

Mrs. W. C. Hauser.

Carrot Salad

Four carrots (boiled until tender) 1 small onion, one-fourth as much celery as carrots; chopped fine and season with salt and pepper; mix with mayonnaise dressing, slice hard boiled eggs on top. Mrs. Frank Hammon.

Fruit Salad

Two apples cut into small pieces, 2 bananas sliced, 2 oranges, 1/2 cup nuts chopped fine. Serve on lettuce leaves. Pour salad dressing on top when nearly ready to serve.

Mrs. Osterhout.

Lettuce Salad

Cut up nice crisp lettuce, then put in salad dish a good layer of lettuce, with a good sprinkle of finely chopped celery; then add a layer of English walnuts. Add next enough of cream salad dressing to cover. Then add another layer of lettuce nuts and celery till dish is full, with more of the cream dressing. This same salad is nice to use in scooped out tomato shells, and makes it very pretty with the red and yellow shells, upon the crisp lettuce leaf. J. A. M.

Stuffed Beet Salad

Boil the beets whole until tender; select those of uniform size; cut a slice off the bottom so that they will stand upright; scoop the inside out carefully, taking pains not only to avoid breaking the shell but to keep the inside as nearly whole as possible. Peel the shells and let them get perfectly cold. Cut center into cubes; a small amount of parboiled potatoes and celery. Mix well with mayonnaise or French dressing, fill the shells, laying a slice of boiled egg on top of each and serve on a bed of lettuce leaves.

Mrs. E. C. Scruggs.

Potato Salad

One quart potatoes boiled with skins on, 1 small, white onion, 2 teaspoons of olive oil, pepper and salt to taste, a little parsley, 1/2 cup of weak vinegar. After potatoes are cold cut up into small pieces, chop the onion and parsley fine and mix all together. Mrs. F. L. White.

Salad Dressing Without Eggs

One tablespoon of flour, 1 of butter, 1 teaspoon of salt, 1 teaspoon of sugar, 1/4 teaspoon of mustard. Mix well together. Add 1 cup of cream. Put on fire, keep constantly stirring until thick, take off fire and add 1/2 cup vinegar.

Mrs. G. W. Osterhout.

Cream Salad Dressing

Four tablespoons butter, 2 tablespoons sugar, 2 tablespoons flour, 1 teaspoon salt, 1 cup sweet milk, 1/2 cup vinegar, 3 eggs, 1 large teaspoon mustard, a little cayenne pepper. Mix flour, sugar, salt, pepper and mustard dry. Then add a little of the milk to mix paste; when smooth, add the rest of the milk, boil in a double boiler, stirring constantly, till it is as thick as custard. Then add the eggs and cook a minute. After removing it from the stove, add the vinegar. This will keep for weeks if put in self sealing jar. When ready to serve, add whipped cream and a little lemon juice. Mrs. J. A. Moore.