Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shredded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced turnips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on lettuce, cress or celery leaves, and garnish with capers, pimentos, radishes or hard-boiled eggs. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Use only about 3 inches of the tip end, and cook in boiling water until tender, and chill thoroughly. Serve on a platter, and pass with it a French dressing, served in small dishes into which each stalk may be dipped, as desired. - Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

Asparagus Salad Moulded In Aspic

Put a little chicken aspic in a charlotte mould standing in ice water; when set, arrange upon it slices of hard-boiled egg, and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm, fill with alternate layers of asparagus, mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise. - Mrs. Chris. Worthington, Des Plaines, 111.

Asparagus Tips Salad

Tie 12 asparagus stalks in bundles of 3 and cook in boiling salted water until tender. Remove the string. Arrange on 1 head crisp lettuce, on individual plates. Cut 1 tomato into 4 rings and slip a bundle of the cooked asparagus through each ring, place on lettuce and sprinkle bits of finely chopped pimento over the whole. Serve with French dressing. - Mrs. F. C. Winter, Winnetka, 111.