Cheese Salad.

Two cakes Neufchatel cheese, 1 ten cent bottle stuffed olives chopped, 1/4 pound pecans, chopped. Mix together and form into small balls. Place 2 or 3 on a lettuce leaf and serve with mayonnaise dressing.

Mrs. H. H. Bay, Crystal Lake, 111.

Salad.

Chop 4 hard boiled eggs, 4 sweet pickles, add nuts and lettuce cut fine, season and thin with salad dressing.

Mrs. O. Stewart.

Salad.

To equal parts of apples and celery cut fine, add nuts and salad dressing. Sprinkle lemon juice over apples when fixing to keep them from turning dark.

Mrs. O. Stewart.

Flower Salad.

Peel, wipe and chill 4 small ripe tomatoes. When ready to serve, cut in eighths, not severing the sections, and open like the petals of a flower on a crisp lettuce leaf. Fill the center with chopped apples and celery. or with small onions and serve with mayonnaise dressing.

Mrs. J. M. Woodruff.

Tomato Salad.

Choose ripe tomatoes of uniform size, cut off tops and scoop out contents. Cut in small dice and season highly cucumbers enough to fill tomatoes, first mixing with salad dressing. Cover with dressing, then chopped parsley chopped very fine. Use cream dressing and arrange on lettuce leaves.

Mariorie Taylor.

Dressing for Slaw.

One egg, 1/2 cup vinegar diluted with 1/2 cup water, 1/2 teaspoon dry mustard and salt to taste, 1-3 cup sugar, teaspoon butter. Beat egg well, adding vinegar, water, mustard, salt, sugar and butter. Cook in double boiler till thick.

Mrs. S. J. Chapman.

Banana Salad.

Cut the banana in half the long way, then across, making 4 pieces. Put each on a lettuce leaf and cover with chopped celery and nuts and cover lightly with salad dressing.

Mrs. Brace.

Combination Salad.

One head lettuce picked to pieces, 1 green sweet pepper, 1 medium sized cucumber, and 1/2 cup walnut meats chopped, pinch of salt. Serve in shell made of large tomato or cucumber. Drop a teaspoon of salad dressing on top.

Mrs. Countryman.

Combination Salad.

One head lettuce, 1 cucumber, 1 onion, chopped; add any green vegetable desired, preferably tomato. Make dressing of 1/2 teaspoon salt, 1/4 teaspoon paprika, 1 teaspoon olive oil and 1/2 cup vinegar. Pour over vegetables just before serving.

Mrs. C. E. Hammond.

Salad Dressing.

One-half cup boiling vinegar, yolk of 1 egg. 1/2 tea-spoon salt, 1/2 teaspoon pepper, 1/2 teaspoon mustard, 2 tablespoons of sugar. 1 tablespoon of flour. Dissolve mustard in hot vinegar. Stir hot vinegar in other ingredients after all are well beaten together. Cook until it thickens.

Mrs. R. H. Craig.

Shrimp Salad.

Take 2 pounds of shrimp, cut up about one-third as much lettuce or celery, take the yolks of 4 hard boiled eggs and mash smooth with 2 teaspoonfuls of olive oil or 1 teacupful of cream, add 1 teacupful of vinegar, 1 tablespoonful of sugar, 2 teaspoonfuls of fine mustard, 1 teaspoonful each of salt and pepper. Mix thoroughly and then toss lightly over the shrimp. Garnish with leaves of lettuce, celery, or curled parsley, and the whites of the eggs cut in rings.