Nut And Celery Salad

One cupful of English walnut meats, put in pan, add one slice of onion, a small blade of mace, and one-half bayleaf, pour over it one large cup of boiling water and boil about ten minutes or until walnuts will blanch easily, drain and dry in towel and cut meats into small pieces; mix this with finely-cut celery and mayonnaise dressing. Form cups of small head lettuce and serve salad in these.

Mrs. C.

Lobster Salad

Take the lobster out of the shell, wash in cold water, and put in vinegar for about five minutes, strain and cut in regular sized pieces; cut a few pickles the same sized pieces as the lobster, and a few hard-boiled eggs cut the same way, so it will be one-third lobster, one-third pickles, and one-third eggs. Mix with a dressing as for chicken salad, and keep cold.


Cheese Salad

One-half cup mayonnaise dressing, one-half pound cheese grated or run through a meat chopper, celery salt and Folger's Golden Gate Pepper to taste, lettuce, one dozen capers. Mix the mayonnaise with the cheese and add the seasoning. Form into small balls with butter paddles or two spoons. Serve on lettuce leaves on individual plates, and garnish with the capers. Pass more mayonnaise in separate dish.

Fruit And Nut Salad

One large pineapple, one-quarter pound shelled almonds, one-quarter pound shelled filberts, lettuce, cream or mayonnaise dressing, one dozen maraschino cherries. Remove the rind and the eyes of the pineapple and cut the flesh into small pieces, rejecting the hard core. Blanch the nuts by pouring boiling water over them and allowing them to stand a few minutes, when the skins can be easily removed. Chop finely and add to the pineapple. Pile in little heaps on lettuce leaves, cover with the dressing and decorate with cherries.

Tulip Salad

Scald perfectly ripe tomatoes; remove skins and chill thoroughly; then with a sharp knife cut from blossom end to stem end into points and press open, leaving a round bulb of the seeds in the center; place one spoonful of mayonnaise, tinted green, on each tulip. If too dry, more dressing may be added.

Mrs. I. W. S.


Four pounds of dates boiled in vinegar to a paste and strained; one tablespoonful of salt; one and one-half tablespoonfuls of Folger's Golden Gate Black Pepper; one tablespoonful mixed mustard; two coffeecups of sugar; seven small onions boiled and rubbed through a colander; one teaspoonful of Folger's Golden Gate Ground Cloves; one tablespoonful of Folger's Golden Gate Allspice; one teaspoonful of cayenne. Mix all, put into a kettle, boil fifteen minutes; add two tablespoonfuls of preserved citron chopped fine.

Mrs. H. C. P.

Tomato Jelly Salad

One can tomatoes or eight medium sized tomatoes, and stew them with one teaspoonful Folger's Golden Gate Cinnamon, one-half teaspoonful Folger's Golden Gate Cloves, one small onion, one bay leaf, salt and Folger's Golden Gate Pepper, two tablespoonfuls vinegar, and cook until tomatoes are soft. Dissolve one heaping tablespoonful of gelatine in one-half cup cold water; strain tomatoes and pour over gelatine while hot and mould. Serve on lettuce leaves with mayonnaise.

Mrs. C. E. Cocks.