Egg Lily Salad

Cut whites of hard cooked eggs from small end nearly to base, into six or eight petals. Do this while the eggs are still warm to prevent egg white from breaking.

Arrange each on a bed of lettuce leaves.

Mix yolks with a good salad dressing, form mixture into cone shaped balls, and place in center of the whites.

Around the edge of yellow ball sprinkle finely chopped parsley.

Now put a little cone of salad dressing at one side and a green olive to represent buds, and the result is a most attractive dish.

Katherine Jeanne Flanagan, Evanston, Ill.

Northwestern University.

Cart Wheel Salad

Cut tomato down about one half way. Take sliced cucumber and place in each division. Place on cup shaped lettuce leaf. Serve with oil mayonnaise.

Poinsetta Salad is made in the same way only cutting down farther and separating each section. Cut strips of cucumber or celery and put in between each section radiating from the center. Garnish with a salad dressing in the center and a dash of paprika.

Dorothy Dehde, Long Beach, Calif. University of Southern California.

Cucumber Salad

1 package lemon jello 3/4 pint boiling water.

2 tablespoons vinegar Pinch of salt.

1 medium sized cucumber cut in squares.

Pour water on jello, add vinegar and salt. When jelly is cool drop in cucumber. Serve with chopped sweet green peppers, and pimentos and mayonnaise dressing.

Marian Medland, Toronto, Can. University of Toronto.

Pineapple Cucumber Salad

1 flat can grated pineapple (half size) 1 cucumber (about 6 inches long).

Juice of two lemons 1/2 cup sugar.

2 tablespoons gelatine (1 envelope Knox).

Soak gelatine in one-half cup cold water. Add to hot fruit juice in which sugar has been dissolved. Chop fruit fine. Mix. Pour in mold and chill. Serve with mayonnaise. Serves ten.

Russella Cooper Hoven, Chatfield, Minn. University of Minnesota.

Fruit Cheese Salad

6 dates 3 figs.

1/2 cup blanched almonds (chopped).

1 teaspoon lemon juice 1 scant cup cream cheese Pinch salt.

Mix ingredients to a paste and make into balls, serve four to each person on a nest of lettuce leaves, with a mayonnaise to which has been added an equal quantity of whipped cream.

Colette Humphrey, Jamaica, Mass. Boston University.

Cheese Salad

Line bread pan with an inch layer of tomato aspic jelly; let harden slightly; cover with inch layer of cottage cheese and continue alternating jelly and cheese until pan is filled. Mould. Cut in slices and serve on lettuce with mayonnaise.

Cassie Wells Woods, Phoenix, N. Y. Syracuse University. (For tomato aspic jelly see Gladys A. Hanna's recipe - Syracuse N.Y).

Silver Salad

Remove skin and seeds from white grapes and add equal amount of chopped celery and nuts. Mix with mayonnaise to which whipped cream has been added. Garnish with maraschino cherry and lettuce.

Josephine Compton, Ann Arbor, Mich. University of Michigan.