Chicken Salad

Boil 1 chicken tender; chop moderately fine the whites of 12 hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks fine; add two tablespoons butter; 2 of sugar; 1 teaspoon mustard; pepper and salt to taste; and lastly, ½ cup of good cider vinegar; pour over salad and mix thoroughly. If no celery at hand use chopped pickled cucumbers or lettuce and celery seed. This may be mixed 2 or 3 days before using.

- Mrs. P. A. Carpenter.

Potato Salad

For dressing take 1 pint sour cream, 1 cup vinegar, 1 cup sugar, ¼ teaspoon mustard, stirred in sugar, 3 eggs, well beaten. Prepare potatoes by boiling with skins on, peel and slice thin. Season highly with salt and pepper, 1 teaspoon celery seed, 2 or 3 small white onions sliced thin. Pour dressing over when cold and stir thoroughly with silver fork.

- Mrs. H. S. Rogers.

Peanut Salad

One cup ground roasted peanuts, 1 cup toasted and ground bread crumbs, 4 hard-boiled eggs, 2 large dill pickles, teaspoon salt, ½ teaspoon white pepper and juice of 1 lemon. Mix well and blend with a good cooked mayonnaise thinned with much cream. - Mrs. L. B. Shook.

Apple And Celery Salad

Four apples cut-in inch cubes, same amount (measure) of eelery sliced fine. Dressing: 2 heaping tablespoons of sugar, 2 tablespoons of lemon juice, salt spoon of salt, dash black pepper, dry mustard size of pea, or 1 teaspoon made mustard, tablespoon butter (level), small teaspoon flour, 1 egg. Cook in double boiler, thin with sour cream or sweet milk. Pour dressing over apples and celery. Break walnut meats fine (don't chop), a few pieces of shredded green pepper, and skin some good muscat grapes. Serve salad on lettuce leaves. Sprinkle pepper, walnut meats and grapes over the top and serve. - Mary E. Thompson.

Oyster Salad

One can cove oysters, 3 hard-boiled eggs, 6 good-sized soda crackers, 4 good-sized sweet pickles, lump of butter size of walnut, salt and pepper to taste. Chop oysters, yolks of eggs and pickles fine. Roll crackers fine and add with oyster liquor and ½ cup of vinegar to pickles, oysters, and eggs, 2 tablespoons of sugar. If vinegar is very sour, add more sugar. Put whites of eggs through meat grinder and use with parsley to garnish. - Miss Frances Jeffrey.

Chicken Salad

Take cold chicken, only just the white part, and cut up small with a silver knife, walnuts and celery, all to be cut in small pieces with knife, and take equal parts of each. Then mix in the salad dressing. This is very nice.

- Mrs. M. J. Coffin.

Celery Salad

Dressing: ½ cup vinegar, 1 tablespoon flour, salt and pepper, lump butter. Boil well, pour over a well beaten egg. Cut celery in small pieces, break up a few walnuts, mix together. Whip a half cup of cream, then pour on salad dressing. - Mrs. W. J. Wade.

Potato Salad

Eight large, boiled potatoes; when cold slice them. Eight hard boiled eggs. Grate one onion. Dressing: One large teacupful of vinegar, yelks of 3 well beaten eggs, one teaspoonful of mustard, one teaspoonful of flour, one tablespoonful of salt, 4 tablespoonfuls of sugar, 1 large spoonful of butter. Let boil and when cold add one-half cup ,of cream} stir well and mix your salad. It is excellent when carefully made. - Mrs. Leroy Calvert.

Salad

One cup of bananas, 1 cup of apples, one cup of celery, one-half cup of broken walnut meats. Slice them all fine with a knife; do not chop them in a bowl Turn the salad dressing on these and fold in with a wire spoon. Serve on lettuce leaves. - Mrs. Belle Harris.

Salad

One cup of cold boiled potatoes, 1 cup of bananas, 1 cup of celery, ½ cup of walnut meats. Slice them and fold the salad dressing in with a wire spoon. Serve on lettuce leaves.

- Mrs. Belle Harris.

Salad

Tomatoes peeled and sliced and placed on lettuce leaves, and the salad dressing dropped on, makes a delicous salad.

- Mrs. Belle Harris.

Potato Salad

Eight potatoes cut fine, 2 cups chopped cucumber, 1 onion chopped fine, 3 hard-boiled eggs. Cover with any boiled salad dressing. - Mrs. W. R. Powell.