Chop one cup cabbage, three pickles, three apples, six boiled eggs, one large onion. Rub the yolks of three hard boiled eggs into the above. Sift over all one tablespoon flour. Dressing: Boil until it creams, one tablespoon flour, large half cup butter, one cup milk. Beat well two eggs, two tablespoons sugar.

one teaspoon mustard, one teaspoon salt, scant pinch of pepper. Have ready in separate boiler half cupful hot vinegar, add above mixture, boil fifteen minutes, then let cool, then pour over vegetables and serve in tomato or pepper shells. - Mrs. Charles Lindstrom, Williams, Ariz.

Vegetable Salad

Three medium sized boiled beeets, two large boiled potatoes, a carrot, two hard boiled eggs and one fine head of lettuce. Cut up the vegetables in small pieces, add salt and pepper. The head of lettuce may be used to top the pyramid which the salad is made to form, and one sliced egg used to decorate the dish. Serve with French dressing. - Mrs. E. J. Gibson, Santa Fe System, Winslow, Ariz.