Dice or shred cold beef, mix with salad dressing and combine with any or as many of the following vegetables as desired: Grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, 'cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, cabbage. - Mrs. Clark Mason, Bensen, 111.

Variation I

Cold chopped or cubed beef may be combined with any cold fish or fowl, as shallots, anchovies, sardines, salmon, cod, chicken, turkey or duck, and mixed with salad dressing, and garnished with parsley, olives, capers, hard-boiled eggs, horseradish, tomato catsup, chopped pickles or chives. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Variation II

Combine chopped, diced or shredded cold beef with any of the following ingredients and salad dressings: Horseradish, Worcestershire sauce, tomato catsup, Chili sauce, any kind of mixed pickles, garlics, hard-boiled eggs, chervil, tarragon, sliced pickles and capers. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.