Herring Salad

Soak salt herring over night; remove the milch and mash fine; remove head, skin and bones; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolks of three hard boiled eggs to the mashed milch, mustard, one teaspoon of sugar mixed with one-fourth cup vinegar and a little lemon juice, salt and pepper. Pour .the sauce over the salad and garnish with olives and sliced lemon. - Anna Peterson, Duluth. Minn.

Lettuce Wilted

Cut bacon or ham into small dice and fry crisp, pour one cup of vinegar in this, then pour hot over lettuce which has been cut fine. Add onion if desired. - Mrs. Wm. Kay, Williams, Ariz.

Asparagus Salad

Use the asparagus tips canned, drain and chill. These may be laid on a platter of scraped ice, and the mayonnaise poured over them or cut peppers lengthwise and serve the salad in them.

A Luncheon Salad

Apples, celery, English walnut meats cut in small pieces; mix with a sweet salad dressing. Serve in tomato shells, place on lettuce leaves and put more dressing on top. - Mrs. E. H. Ayer, Detroit, Mich.

Normandy Salad

One can French peas, one-half pound cream cheese, one-half pound English walnuts. Mix ingredients with mayonnaise dressing. Serve on lettuce. - Miss Francisco, Williams, Ariz.

Norwegian Salad

Cut some pickled herring into pieces and mix with flaked rice, two peeled apples and two boiled potatoes, cut into dice. Add some chopped shallotto and gherkins, sprinkle with finely minced tarrangan and chervil; salt and pepper to taste. Cover with plain salad dressing. Serve on lettuce leaf. - Miss Marie Tjelle, Minneapolis, Minn.

Orange And Date Salad

Remove the pulp and inner skins from six oranges and one grape fruit, and break the flesh into small portions, mix with one pound of dates, stoned and cut into bits, and a small quantity of figs. Three apples cut fine, pecan nuts cut fine. Serve on blanched lettuce leaves in orange shells with the following dressing: To the yolks of two eggs beaten light add one-half . cupful of powdered sugar, one cupful of orange juice, lightened by a dash of lemon and grape juice. - Mrs. H. J. Gray, Williams, Ariz.

Pepper-Grape Fruit Salad

Remove the top and the seeds of the green peppers and fill them with a mixture of the pulp of the grape fruit, some finely chopped celery and chopped English walnuts mixed with mayonnaise dressing. - Contributed, Williams, Ariz.

Olive And Potato Salad

Cut up two medium-sized cold boiled potatoes, two hard-boiled eggs, and six large olives. Mix these and pour over them two tablespoonfuls of French dressing. Set on the ice for two hours, and mix with mayonnaise just before serving on lettuce.

Pepper And Grapefruit Salad

Cut slices from the stem ends of three green and three red peppers. Remove the seeds and refill the shells with the pulp of grapefruit finely cut, chopped celery hearts and broken English walnut meats in the proportion of twice as much grapefruit as celery and two nut meats to each pepper. Arrange on lettuce leaves in pepper cups with mayonnaise.

A Quick Salad

Chop fine one hard boiled egg, one-fourth pound cheese, pinch of salt, a dash of paprika, juice of one-half lemon, two tablespoons of thick cream; pour over two cups of shredded cabbage, stir good and serve. - Mrs. H. A. Schlee, Williams, Ariz.

Peach Salad

Serve halved peeled peaches with whipped cream flavored with lemon. Ground almonds sprinkled over top. - Mrs. Geo. Barney, Williams, Ariz.

Pineapple And Banana Salad

Cut slices of canned pineapple into small dice and drain away juice. To one cupful pineapple add one cupful finely sliced bananas, and pour over a syrup flavored with maraschino. Serve in lemon cups, which are made of large lemons cut into halves and center carefully removed. - Manistee Public School, Manistee, Mich.

Poinsetta Salad

Chill tomatoes. With a sharp pointed knife cut down one inch from below end of each section of tomato, just cutting through the skin, and turn them back like rose petals. Then insert knife again at end of tomato and cut in one-fourth inch and turn back each section of flesh, forming a second petal; with point of knife cut out center of tomato and fill cavity with the following: One cup finely chopped olives, one cup finely chopped walnuts, one cup finely chopped cucumbers, mix with mayonnaise dressing. Drop a spoonful mayonnaise on top, place on lettuce leaves and serve. - Mrs. Allen F. Hunt, San Diego, Calif.