A Combination Salad

Cucumbers are served in various ways, made into boats, stuffed and in cream soups, but one of the most nutritious ways of serving them is in a salad with crisp lettuce, young onions and radishes. In one family this salad is often the chief dish at luncheon. It is made in a large salad bowl, in which the crisp lettuce leaves are tossed with slices of ice-cold cucumber, young onions and radishes, and then mixed with a generous amount of dressing made of olive oil, lemon juice, pepper and salt, and a dash of sugar. Use about a quarter as much lemon juice as olive oil. Thin slices of bread and butter, cocoa and a plain cake, served with the salad, make an excellent lunch for midday or afternoon refreshment. - Contributed.

Delicate Salad

Cut celery (with scissors) into small pieces, cut canned, sliced or fresh pineapple into neat pieces. Pour boiling water over meats of filbert nuts and remove skin. Leave nuts whole. Take fresh pears, halve them, scoop out center forming cases. Mix mayonnaise dressing with other articles, fill pears, place on lettuce leaves and garnish with cooked beets cut heart shape. - Mrs. C. F. Philbrook, Bisbee, Ariz.

Stuffed Egg Salad

Six hard boiled eggs cut lengthwise in halves, remove the yolks - mash them; add half saltspoon salt, pinch of black pepper, two tablespoons sweet cream, two tablespoons heavy mayonnaise. Mix well and fill the whites of the eggs. Serve on individual plates with two halves on piece of lettuce, with the light mayonnaise poured over the stuffed eggs. Garnish with fancy cut pickled red beets, or with one red radish on top of each, and about three pimolas around on the lettuce. Delicious for luncheon. - Miss Charlotte Wickstrom, Hartford, Conn.

Fancy Salad

Cut into small pieces six mellow sour apples. Take six oranges and separate the pulp from the inner skin. Blanch half pound of almonds and chop same very fine, and cut some dice from candied or fresh pineapples. Mix these ingredients and serve on lettuce leaves with mayonnaise or French dressing, added just before serving. Garnish with English walnut meats in halves and candied cherries. - Manistee Public School, Manistee, Mich.

Fish And Potato Salad

The leftovers of fish from Dinner, when mixed with cold boiled potatoes, make an excellent salad. Chop the potatoes and flake the fish, using a little more fish than potatoes. Make a dressing of four tablespoons olive oil, one saltspoon of salt, one of pepper, one tablespoon lemon juice, one tablespoon chopped onion, and mix it with the fish and potato. Garnish with parsley and serve cold. Serve in bell peppers halved. - Contributed.

French Salad

One pineapple, four bananas, four small sweet oranges, peel and cut into thin slices the oranges, pineapple and bananas. Arrange the fruit in layers, bananas first, then the oranges, then pineapples and oranges left, in the same order. Sprinkle over these the meat of any favorite nut. Serve with French dressing. - Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz.