Cream Dressing

With a wire spoon beat one-half pint of sour cream with a tablespoon of sugar and with vinegar to offset the sweetness of the sugar. Thick cream makes a foamy dressing. Season with paprika and salt.

Cooked Cream Dressing for Fruit Salads.

Cook together two tablespoons of butter and three tablespoons of flour. Add one cup of sweet cream. Let it boil for five minutes, stirring all the time. Remove from the fire and stir in one-half cup of sour cream, the juice of half a lemon, a very little salt, and sugar to taste. Allow it to become perfectly cold. Pour the mixture over sliced apples or bananas, and set on ice one hour before serving. This will please those who find they cannot eat oil.

Remoulade Dressing.

Rub the yolks of two hard-boiled eggs through a sieve, mix with one raw yolk, and a seasoning of salt, pepper, and mustard. Little by little beat in one cup of oil, and as it thickens a few drops of vinegar.

Garnishes For Salads.

Edible garnishes are the only ones which should be allowed. Occasionally we may serve the salad in baskets made from the half skins of small grapefruit, oranges, or large lemons, or in apples or cooked beets, or the boat-like shape of a half cucumber.

Capers, olives, and pimolas are not only attractive for garnish, but will to some extent take the place of other "greens "in a salad.

When the olives stuffed with peppers are cut in cross sections, the brilliant red center surrounded by-olive green is a very effective decoration.

The canned Spanish peppers, "pimientos," cut in strips or fancy shapes, are a brilliant addition to a salad dull in coloring.

A medley of lettuce, parsley, capers, celery, eggs, tomatoes, and beets, or any similar variety of shades and colors, cannot be considered artistic. The best effects are produced by a few materials contrasting well, or by two or three shades of the same color. No intervening color can produce a good effect from a combination of tomatoes and red beets, nor can a combination of stewed tomato and yolk of egg be made very harmonious. The garnish should not detract from the main substance.

The materials at hand at the moment and the ingenuity of the maker must be depended upon rather than printed directions.

Asparagus Salad

Serve tips of boiled asparagus with a French dressing. In the same way prepare string beans.

Apple, Nut, and Celery Salad

Use equal parts or any proportion convenient at the time. Split the celery stalks, lay several together, and shave off in thin slices. Use almonds, peanuts, pecans, or walnuts, removing skins when possible, and cutting or chopping in small pieces. Do not prepare the apples until ready to put the mixture together. Cut them in eighths, pare and cut from the end in thin slices. Season the mixture with salt and paprika, and mix with French or mayonnaise dressing.

Use apple and nuts or apple and celery or celery and nuts in the same way. Serve on lettuce leaves or in bright red apples hollowed out to hold it.