White Perfection Salad

1 Quart cabbage shredded fine and crisped in cold water 2 hours, 1 pint marshmallows cut in pieces, I can pineapple cut in pieces, and I cup blanched almonds cut in strips.

Dressing: Juice of 2 lemons, 2 tablespoons vinegar, 1/4 cup sugar, 1 tablespoon flour, whites of 2 eggs. Cook until thick. When cool mix with 1 pint whipped cream and combine with salad not longer than half an hour before serving.

Serve on lettuce leaf and garnish with marischino cherries. Mrs. G. T. Gaskins.

Cabbage Salad

1 Small head cabbage shredded fine and crisped in cold water, 1 small onion cut fine; put together, add salt, pepper and 1 tablespoon sugar; open can pimentos, use 1/2 contents, chop fine and add to cabbage; use all the liquor from the can of peppers and dilute 1/2 cup vinegar (more or less, according to strength) with it and pour over cabbage; add 1/2 cup ground roasted peanuts. Mix and serve.

Mrs. A. C. Clark.

Corn Salad

2 Dozen ears corn cut from cob, 2 large heads cabbage chopped fine, 8 large onions chopped, 6 mangoes chopped, 4 cups sugar, 1 tablespoon pepper, 1/4 cup salt, 1/4 cup ground mustard and 3 pints vinegar. Color with turmeric if desired. Mix and boil 12 minutes, can and seal.

Mrs. Andy Gates.

Gelatine Salad

Soak 1 package gelatine in 2 tablespoons cold water, pour on this 1 cup boiling water, add 1 cup walnut meats, 5 hard boiled eggs minced, 1 can pimentos, 2 sweet pickles, 1/2 cup onion, all chopped fine, 1 cup vinegar and salt and pepper to taste; let stand until cold, then stir in 1 cup stiff mayonnaise and chill in individual molds. Serve on lettuce with teaspoon mayonnaise on top.

Combination Salad

Shred fine I small head of cabbage and crisp in cold water; to this add small can of pineapple diced, 1 tablespoon sugar, 1 cup marshmallows cut in halves, 3 small tomatoes sliced, 4 radishes and 2 cucumbers sliced, salt and pepper. Serve on shredded lettuce with mayonnaise on top. Decorate with mango rings. Mrs. A. C. Clark.

A Jello Salad

Dissolve 1 package lemon Jello in 1 pint boiling water when beginning to set add 1/2 can pimentos, 1/2 cup chopped celery, 1/2 cup nut meats, 1/4 cup chopped onion, 1/4 cup chopped pickle and parsley mixed; add 2 tablespoons vinegar. Mold in cups and serve with mayonnaise.

Grape Nuts Salad

2 Packages lemon Jello, 1 orange cut in small pieces, 1 cup nuts cut fine, 1 cup Grape Nuts and 1 package dates cut fine. Prepare Jello as directed on package and when partly set add above ingredients. Mrs. R. B. Nyberg.

Cheese Salad

Cut 1 can pineapple in cubes, 1 pound cheese grated, 2 cups English walnuts. Mix with mayonnaise.

Mrs. Jennie Rodgers.

Cottage Cheese Salad

To each cup of cottage cheese add 1/4 cup each of nut meats and chopped pimentos; form in balls or pile on a lettuce leaf and serve with mayonnaise.

Miss RUBY Rice.

Cottage Cheese Salad

1 Pound cottage cheese, 3 hard boiled eggs minced, 3 crackers broken fine, 3 pickles and 1/2 bunch celery cut fine, 1 pimento chopped, 1 tablespoon sugar. Moisten with mayonnaise. Mrs. Minnie Berry.

Carrot Salad

2 Cups chopped cabbage, 1 cup ground raw carrots, 1 cup ground nuts, 3 cucumber pickles chopped. Mix with rich mayonnaise. Mrs. J. J. Parish.

Egg Salad

8 Hard boiled eggs chopped, 1 bunch celery cut in short pieces, 2 pickles and 1 dozen olives chopped. Moisten with mayonnaise. Add 1/2 cup grated cheese to make a good cheese and egg salad.

Tongue Salad

Chop fine a good sized boiled tongue, salt and pepper to taste; add 1 cup seeded raisins, 1 cup English walnuts, 2 cups celery cut in pieces, 1 tart apple chopped and 2 hard boiled eggs minced. Mask with mayonnaise. Also excellent to substitute chicken for the tongue.