"To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together." - Spanish Proverb.

Asparagus Salad

Boil asparagus until tender (canned asparagus may be substituted). Cut off all the hard portions. Arrange the asparagus in neat layers in a salad bowl, the tips lying one way. Pour over them a French dressing - Mrs. E. J. Gibson, Santa Fe System.

Bird's Nest Salad

Mash soft cheese into little balls to represent eggs, make a nest of lettuce leaves, put in a spoonful salad dressing. Sprinkle with paprika. - Mrs. K. W. Williams, Synthiana, Ky.

Celery And Cream Cheese Salad

Mix one-half cup very fine chopped celery with one cream cheese (Neufchatel). Make into small balls, arrange in lettuce leaves. Pour over a French dressing. Sprinkle with cayenne and garnish with sliced radishes. French Dressing: Mix one-half teaspoon salt, one-fourth teaspoon pepper, two tablespoons vinegar, four tablespoons olive oil. - Mrs. C. F. Phil-brook, Bisbee, Ariz.

Cherry Salad

One can white cherries. Remove the seed and in each cherry insert a filbert or almond, or other nut. Serve on slice of pineapple on a lettuce leaf with mayonnaise dressing. - Mrs. C. O. Robinson, Flagstaff, Ariz.

Cheese And Lettuce Salad

Dress the lettuce with a French dressing, have mild cheese cut in strips like French fried potatoes. Dip each strip carefully in beaten egg, roll in fine bread crumbs, and brown in boiling fat as quickly as possible. Serve on the lettuce. - Mrs. W. D. Finney, Williams, Ariz.

Chestnut Salad

Make a slit with a penknife in the outer skin of three dozen large chestnuts. Boil in a saucepan of hot water, twenty minutes. Drain and plunge into cold water until the skins loosen. Peel, cut into quarters and dust with salt and pepper. Peel four large sour apples, core and cut into pieces similar size to nuts. Cut some of the dark meat of a cold roasted turkey or duck into piece of the same size, and arrange on lettuce leaves in the salad-bowl or on individual plates. Sprinkle over them two tablespoonfuls chopped mixed pickles and dress with a French dressing of oil and vinegar and serve.

Corn Salad

Eighteen ears of corn cut off the cob, four large onions, one large green pepper, one red pepper, one large cabbage, two quarts vinegar, two cups sugar, one-fourth cup salt, two tablespoons mixed mustard, one teaspoon turmeric, one cup sifted flour, one cup water. Chop and cook the onions, and cabbage, boiling fifteen minutes, then add the corn, sugar, salt, mustard, turmeric, flour and water. Stir until there are no lumps, add vinegar and other ingredients. Cook all together half an hour. Then seal. Use when needed. Serve on a lettuce leaf. Garnish with radishes. - Mrs. J. Selman, Williams, Ariz.

Cucumber Boats

Do not peel, but cut in halves the long way cucumbers about four inches long, scoop out center in balls with round potato scoop. Place in the halves round side up, put on a lettuce leaf and serve with French dressing. - Manistee Public School, Manistee, Mich.