Marachino Salad

Soak 1/2 envelope of gelatin in 1/4 cup cold water; dissolve in 1 cupful of boiling water; add 1/2 cup sugar, juice of 1 lemon and 1/2 cup Maraschino. When it begins to thicken add 2 sliced oranges; 12 to 15 Marachino cherries, and 3/4 cup of white grapes cut in half and seeded. Add 1 tablespoonful English walnuts, chopped fine; turn into molds. Serve on lettuce leaves with mayonnaise dressing. - Mrs. J. B. Younge.

Marshmallow Salad

Ten oranges; 1 can marshmallows; 1 can sliced pineapple. Peel oranges, separate into natural sections and cut each section in pieces; also cut pineapple in pieces. Place fruit in colander in ice box to chill and drain. Serve with boiled dressing with whipped cream in it. - Mrs. W. E. Baker.

Mock Tomato Salad

Select desired number of apples that will not "cook up", core and peel; color a syrup deeply red with a vegetable coloring and cook apples, slowly two or three at a time until tomato colored, and being careful not to cook long enough to become soft through. Fill centers with chopped nuts and celery mixed with mayonnaise and put a spoonful over the apple. Serve on lettuce. - Edith B. Scofield.

Tomato Aspic

Three cups tomato juice; 1 package of Knox gelatin; 1 cup of diced celery; 1 cup of cucumbers. Take 2 small onions, few allspice, bay leaf, place in tomato juice; simmer and strain through sieve; dissolve gelatin in 2 tablespoons of cold water; on this pour the hot juice. Place on stove until gelatin is dissolved; then add pulp; let stand till cold; then add celery and cucumber. - Mrs. J. H. Nau.

Tomato Jelly (Salad)

One pint can tomatoes; 1 small onion; 2 or 3 stalks of celery, cut fine. Add a little water; stew to a pulp. Add 1/4 teaspoon soda; strain through a fine sieve. To 1 pint of the liquid add 1 tablespoon granulated gelatin, softened in cold water. Season to taste with salt, pepper and sugar. Pour into a mold or individual molds. When stiffened serve on lettuce leaves with mayonnaise dressing. - Mrs. C. M. Garwood.

Pea, Cheese And Nut Salad

To the required amount of peas add grated and chopped nuts; mix with salad dressing, and serve on lettuce. - Sina Cochran, Kirks-ville, Mo.

Peach Salad

Peel, cut in halves, remove pit and chill 4 or more large peaches. Serve on head lettuce with the centers filled with finely shredded pineapple and chopped almonds. Mask with creamed mayonnaise and sprnkle fine shreds of Marachino cherries over all. - Mrs. Wm. C. Adams.

Salad

One small head cabbage; 2 pimentos; 3 hard boiled eggs; .10 cheese. Salad dressing. - Mrs. P. A. McCarty.

Salmon Salad

One can salmon; 1 can peas; 1/2 small onion; 2 eggs, hard boiled; 2 stalks celery. Chop onion and egg with celery and salmon after picking it to pieces; cook peas; when cold add them; serve with mayonnaise dressing. - Mrs. W. Wieinman.

Summer Vegetable Salad

Eight cooked potatoes cold; 2 onions; 3 tomatoes; 1 small cucumber; 4 hard boiled eggs; a little celery. Cut up all of the vegetables, celery and 2 eggs in small dice, season with salt and pepper and pure cider vinegar until soured to taste. When thoroughly mixed slice 2 eggs over top and set on ice at least a half hour before serving. - Matie Hills.