Apple Salad.

Scoop out the center of 8 red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and boiled dressing. Fill apple shells and serve on bed of curled celery.

Mrs. E. L. Foster.

Salmon Salad.

Beat thoroughly together 1 egg, 1 teaspoon salt, 1 teaspoon ground mustard, 2 tablespoons sugar, 1 tablespoon melted butter, 1 cup vinegar, a little green pepper; put in dish and set in pan of boiling water, stir constantly until the mixture becomes creamy and thick. When cold pour over one can of salmon well drained, mixed with one head of celery and one-half head cabbage chopped fine.

Mrs. Carrie Smyser.

Fruit Salad.

One and a half cups sugar, 1/2 cup cold water, 1 /2 cups boiling water, 1/2 box of Knox's gelatine, 3 bananas, 3 oranges, 1 can pineapple. Soak gelatine in juice drained from pineapple and the cold water until dissolved, dissolve sugar in the boiling water, then pour over the gelatine; when a little cool add the fruit, a few cherries add to the flavor. Mold in sherbet glasses. This can be used for a salad served on a lettuce leaf with mayonnaise dressing, or as a desert served with whipped cream. Amount will serve 15 guests.

Mrs. J. P. McKnight.

Mock Pineapple Salad.

Peel three large, rather sweet apples; cut into thin slices and with a small round cutter remove the core. Cover the slices of the applies with cold water to keep them from discoloring. Peel four medium-sized, tart oranges, trim off the white pulp and slice the oranges across thegrain the same thickness as the apples. Put slices of apple and oranges together; arrange these in pyramid form on a glass dish. Reduce some thick mayonnaise with the juices that drain from the slices of orange and pour over the fruit and serve at once, very cold. Let the fruit chill before the mayonnaise is added.

Apple and Grape Fruit Salad.

Remove the pulp from one large grape fruit in small pieces; pare, core and chop two large, rather sweet apples fine. Put fruit tokether and mix with French dressing. chill on ice. Serve in lettuce cups and garnish with white grapes, skinned and seeds removed, and chopped nuts.

Pineapple and Celery Salad.

Peel a small, ripe pineapple, cut out the eyes and shred; set on ice until thoroughly chilled. Then mixe with a cup of finely chopped, crisp white celery, and a sweet, red pepper cut into dice. Sprinkle over this a little French dressing and let stand a few minutes. Then mix with mayonnaise and whipped cream and serve with garnish of lettuce leaves and nut meats.

Strawberry Salad No. 1.

To those who can not use cream with strawberries, the berries served in the form of salad are very acceptable. There are various ways of/serving them in this form; one way is to select fine ripe fruit, stem and wash carefully if they are gritty; then drain and chill; arrange in small cups made of lettuce leaves, filling partially full; sprinkle lightly with lemon juice and cover with cream mayonnaise; place on top of each salad a large unhulled berry.

Strawberry Salad No. 2.

Arrange on a glass dish thin slices of orange, selecting the sweet thin-skinned ones, and no not peel them. On top of the orange slices pile the fruit, hulled and washed and wiped dry. Dust with powdered sugar and a little nutmeg.