Up-To-Date Salad

One and one-half cups celery chopped fine, one cup English walnuts; dressing, yolks of two eggs, two table-spoonfuls vinegar, two tablespoonfuls butter, one tablespoonful sugar, one teaspoonful salt; boil vinegar and sugar and salt, add eggs, stir until thick; remove from the stove and add butter before serving; add one-half cup whipped cream.

L. R. E.

Pepper Salad

One-half package white gelatine dissolved in one-half cup cold water; half cup mild vinegar, juice of one lemon, one cup sugar, little salt; add half pint boiling water; cool and pour over two cups chopped cabbage, one cup chopped celery; about one-half can sweet Spanish red peppers. This is delicious.

Mrs. J. If. Jackson.

Pineapple And Celery Salad

Cut both in dice-shaped pieces. Serve on lettuce leaves with salad dressing.

E. R. L.

Mayonnaise Dressing

One-half pint salad oil, one egg yolk, salt, Folger's Golden Gate Pepper, three or four tablespoonfuls lemon juice or vinegar. Have the ingredients all thoroughly cold. Add oil to yolk of egg, very slowly at first, but after a while it may be added more rapidly. When all the oil is used, put in the seasoning, and thin down to required consistency with the lemon juice or vinegar.

Mrs. E. R. Lewis.

Chicken Salad

One cold cooked fowl, two cups celery, salt and Folger's Golden Gate Pepper to taste, four tablespoonfuls oil, two tablespoonfuls vinegar, mayonnaise dressing, lettuce, hard-boiled egg and olives for decorating. Cut the fowl into dice, removing all skin and gristle; mix it with the celery, add the salt and Folger's Golden Gate Pepper, and marinate for an hour before using with the oil and vinegar. Mix with mayonnaise dressing, and garnish with lettuce, hard-boiled egg and stoned olives, or strips of red pepper.

Lobster Salad

Cut the lobster meat in small pieces, but do not chop it; moisten with one tablespoonful oil and one of vinegar for one pint of meat. Season with a little cayenne, and keep it cold till served. Arrange it in a salad bowl or platter, with cup-shaped lettuce or with large leaves freshly shredded, and cover with mayonnaise dressing. A few slices of red radish, or rings from sliced beet, or sweet red pepper will give a bit of color; but eggs are unnecessary with such a salad.

Mrs. Shank.

Tomato Jelly Salad

Soak one-half box gelatine in one-half cup cold water; dissolve in three cups boiling highly-seasoned tomato, strain and mold in cups and when chilled and firm serve on lettuce with dressing.

Fruit And Nut Salads

Mix one cup each of freshly sliced apple and celery and one-half cup of crumbled walnuts. Dress with mayonnaise dressing and serve with lettuce.

Mrs. Charlotte Weir.

Boiled Salad Dressing

One pint vinegar, two tablespoonfuls Sperry Flour, two tablespoonfuls cornstarch, one rounding teaspoon-ful Folger's Golden Gate Mustard, one-eighth teaspoonful white pepper, one teaspoonful salt, one tablespoonful sugar, four yolks eggs, one-quarter cup butter. Put the vinegar in upper boiler (if too strong use part water) and salt and Folger's Golden Gate Pepper, blend Sperry Flour and cornstarch smoothly with two tablespoonfuls of water; pour boiling vinegar slowly over mixture and return to boiler. Let cook while stirring until it thickens. Blend mustard and sugar and add to slightly beaten yolks of eggs. Put boiler over hot water in lower boiler. Remove from fire and add eggs and butter, beating in carefully with dover beater, to make dressing very smooth. Cool and put in covered glasses. When ready to use, add plain or Whipped cream, in proportion of one-third cream to two-thirds dressing or equal parts.

Shrimp Salad (Spanish). - Pick the shrimps in small pieces, season with salt, Folger's Golden Gate Pepper, and a dash of red pepper; chop green mangoes (one large one to each can of shrimps). Toss all up well and serve with mayonnaise dressing.

Mrs. V. C. Baker.