Cream Salad Dressing.

One cup cider vinegar, 2 eggs, 2 teaspoons mixed mustard, 1 teaspoon salt, 1/4 teaspoon white pepper. Beat the eggs, then add vinegar, salt, pepper and mustard. Heat in double boiler; take from fire when mixture thickens, and add 1 tablespoon butter and 3/4 cup sugar. This bottled, keeps well.

Mrs. E. G. Shryack.

Prepared Mustard.

Three teaspoons of Colman's ground mustard, 2 tea-spoons flour, 1/2 teaspoon of sugar and a little salt. Mix with water into a smooth thick paste, then thin with vinegar.

Mrs. E. G. Shryack.

Fruit Salad.

One cup each of white grapes (seeds removed), banana, apples, nuts, pineapple.

Dressing for Fruit Salad - Two whole eggs well beaten, add a lump of butter size of walnut, 1 heaping tablespoon of sugar, a little salt, juice of 1 lemon. Cook in double boiler until thick. Add to this a half pint of whipping cream well whipped. Do not mix the fruit and dressing till ready to serve.

Mrs. C. P. Modie.

Tomato Salad.

One can tomatoes run through colander, soak 1/2 box gelatine in 1/2 cup of the tomato liquid. Boil rest of liquid, add salt, pepper and sugar to taste. Pour on soaked gelatine, stir until dissolved, then pour into mold. chill and eerve with dressing.

Salad Dressing - Two yolks, 1/2 cup sugar, 1/2 cup milk, butter size of walnut, 2 teaspoons mustard, salt and pepper, 1 teaspoon cornstarch, 1/2 cup vinegar. Boil vinegar, add butter, then the rest of the ingredients that have been mixed together. Cook until creamy.

Cora U. Colt.

Fruit Salad.

Take 3 oranges, 3 bananas, 1 pineapple, and 1 quart of strawberries. Put a layer of pineapple cut up in smal bits, sprinkle with sugar, then layer of bananas, then orange and lastly strawberries, taking care to sprinkle sugar over each layer.

Mrs. James M. Davison.

Carrot Salad.

Pare and grate 3 medium sized carrots, chop 1 tart apple and teacupful of English walnuts, salt, mix well. Serve on lettuce leaf with mayonnaise dressing.

Mrs. James M. Davison.

Fruit Salad.

Six oranges, 3 apples; peel and sugar, let stand half hour; 1 cup celery, 1 cup English walnuts, chopped. Drain syrup off fruit, add celery and nuts, arrange on crisp lettuce leaves and serve with French salad dressing.

Mrs. Lane.

White Salad.

Three grape fruit, 1/2 can pineapple, 1 cup blanched almonds chopped. Serve on lettuce leaves with mayonnaise.

Mrs. T. L. Lane.

Pineapple Salad.

cut the sliced pineapple of 1 can into cubes, cut 1 cup of blanched almonds fine, cut celery to fill 1 cup. fine, then take 4 tablespoonfuls of mayonnaise cream dressing and half pint of whipped cream. Mix all together and serve on lettuce leaves.

Mrs. McKnight.

Cherry Salad.

Royal Ann cherries with filbert filling served on lettuce leaves with French dressing.

Mrs. J. M. Woodruff.