Salmon Salad

Two cans salmon, three large onions chopped fine, put in the salmon with a pinch of salt and pepper, three hard boiled eggs mixed into salmon. Beat up one egg and put two tablespoons cold water in it, a teaspoon of mustard, teaspoon sugar. Stir it into a cup of boiling vinegar, then pour over the salmon. It's fine and dandy. Serve on lettuce leaf. - Mrs. Rea Stockton, Somerville, Tex.

A Simple Salad

Combine walnut meats with an equal quantity of crisp white celery or tart apples pared, cored and cut in cubes. Cover with French dressing or mayonnaise, and serve in apple cups or on lettuce leaves. Walnuts are also excellent combined with cream cheese, tomatoes, oranges or grape fruit.

A Salmon Salad

Garnish salmon with cucumbers, tomatoes and lettuce; sprinkle with salt, pepper and paprika; add a few drops of chili vinegar, and slices of hard-boiled egg. Cover with this sauce: Yolks of three eggs, juice of a lemon, salt and red pepper, a pinch of grated nutmeg, three tablespoonfuls of butter and half a cupful of water. Stir over the fire until thick.

Sardine Salad

Remove skins and bones of the sardines, cut into cubes and arrange on a platter with some minced olives, have around it a border of tomato jelly made by adding melted gelatine to a pint of tomato pulp, seasoning with salt and pepper and spices to taste. Garnish with hard boiled eggs, and cover with mayonnaise dressing (Tested). - Mrs. W. D. Finney, Williams, Ariz.