"O! Green and Glorious, Oh! Herbaceous meat! 'Twould tempt the dying Anchorite to eat; Back to the world he'd turn his fleeting soul And plunge his fingers in the salad bowl."

Boiled Ham Salad

Chopped ham; chopped cabbage; chopped celery or celery seed; 2 eggs; 2 tablespoons sugar; butter; 1 teaspoon mustard; vinegar. Take equal quantities of ham, cabbage and celery; put sugar, butter, mustard and vinegar into a bowl, set into a pan of boiling water and boil to a cream, stirring constantly; let it get cold and before serving pour over the mixture. - Mrs. W. Weinman.

Celery And Nut Salad

Cut hearts of crisp celery into small pieces; remove brown covering from Brazil nuts; meat chop or slice; use twice the amount of celery as nut meats; toss together and mix with mayonnaise. Arrange each portion on a thick slice of peeled and seeded orange set in a nest of lettuce heart leaves. Mask with mayonnaise and sprinkle with finely chopped red peppers. - Mrs. W. C. Adams.

Creamed Cabbage Slaw

Put into sauce pan 1/2 tablespoon of butter; 2 tablespoons sugar, and 1 cupful of vinegar; then heat to boiling point. Rub 1 level teaspoon of flour to paste with 2 tablespoons of sour cream; add 1 beaten egg and 6 more tablespoons of cream. Pour over this carefully the hot vinegar mixture and return to the fire, stirring until thickened. Strain it over 2 quarts of finely shaved cabbage, which has previously been seasoned with salt and pepper; chop 2 red and one green peppers and mix with the cabbage before pouring over cream dressing. - Mrs. Smucker.

Cucumber Salad

Two cucumbers; 1/2 cup sour cream; 1/2 cup vinegar; 1 onion; salt; pepper. Cut cucumbers and onions on a slaw cutter, sprinkle with salt and let stand one hour; drain thoroughly, mix with cream and vinegar; add pepper to taste. Serve cold. - Mrs. W. Weinman.

Fish Salad

Take any fish and pick into small pieces; use 2 cups celery, cut fine, to 1 of fish; cover with salad dressing. Serve on lettuce and garnish with strips of red peppers. To improve it some of the salad dressing may be mixed with whipped cream and placed on top before the peppers. Tested. - N. B. S.

Fresh Pineappple Salad

One small pineapple; honey salad dressing; lettuce hearts. Pare the pineapple and remove the eyes; chip into small slices, dress with honey dressing let stand 30 minutes. Serve on lettuce hearts. - Mrs. Lee.

Heavenly Salad

One box marshmallows, cut in small pieces; 1 cup pecan nut meats; 1 pound Malaga grapes, seeded and cut in halves; 1 can pineapple, cut in small pieces. Dressing: Yolks 4 eggs; pinch salt; 1/4 teaspoon mustard; 1/2 cup milk; juice 1 lemon. Cook until it thickens. Add 1 pint of whipped cream before mixing with fruit. - Mrs. Wil-loughby.

Marshmallow Salad

One pound marshmallows; 1 pound Malaga grapes; 1/2 nuts (English walnuts or cherries); 1 quart can of pineapple. Dressing: One egg, beaten; 1/4 teaspoon of mustard; juice of 2 lemons; 3/4 cup of pine apple juice; 1/2 teaspoon of corn starch, dissolved in water. Cook until thick. Add 1 1/2 pint of whipped cream. This will serve about 25 people. - Mrs. P. A. McCarty.