Add salad dressing to sliced, cubed or chopped cold boiled beets, either fresh or pickled, and any of the following ingredients desired: Dandelion greens, shredded lettuce, string beans, any cold cooked beans, cold potatoes, turnips, carrots, parsnips or cauliflower, minced parsley. Spanish onions, cold macaroni, chopped hard-boiled eggs, red or white cabbage, chopped, any cold fish, fowl or meat, sliced cucumbers, minced chervil and tarragon, sliced, chopped, grated or the juice of onion, celery or celery root, brussels sprouts, asparagus tips, green peas, or nuts of any kind. Serve on lettuce, endive, cress or dandelion leaves, or in beet cups, made by cutting a slice from the top of boiled beets and scooping out the pulp. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

1 qt. of raw cabbage, chopped fine, 1 pt. of boiled beets, chopped fine. 1 1/2 cups sugar, 1 cup grated horseradish, 1 tablespoon salt, 1/3 teaspoon black pepper, cover with cold vinegar, and keep from the air; garnish with curled lettuce, parsley or celery. - Eloise Jennings, Winnetka, 111.

Variation II

Parboil beets, remove the skin, cut into thin slices, and stew with small onions in a little gravy, thickened with flour and cream. Add a dessertspoon of vinegar, seasonings, and a little sugar. Spread the sliced beets on the dish, placing the onion between them. Serve with cold cheese and vinegar poured over. - Mrs. E. D. Kelley, Winnetka, 111.

Variation III

Boil or bake beets until tender, peel and slice, cool and cover with a dressing made of 2 tablespoons of butter, a dash of cayenne, boiled up once, and poured over the beets as they go to the table. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Beets Aladdin Salad

Boil until tender 1 doz. new beets, and remove skins with a coarse, dry towel. Boil in a separate vessel a qt. of new peas with 4 new carrots. When done, drain and chop carrots fine, mix them with the peas. 2 heaping tablespoons of butter and the juice of a lemon, salt and pepper to taste. Remove center of the beets, and fill the cavity with the peas, carrots, etc., then place in steamer over boiling water so that they may be heated thoroughly before serving. Garnish with parsley. The centers of beets may be added to potato salad for supper. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Beet And Apple Salad

Wash the beets and boil in unsalted water until tender. Drain and slice, sprinkling over them salt, pepper and vinegar. Place aside until cold. Pare 2 good-sized apples, or enough when chopped to make 2 cups oi pulp. Chop in a separate howl beets enough to make 1 cup. Mix the two together with 2 tablespoons of oil, garnisr with hard-boiled eggs, and serve. - Mrs. May C. May, Mayfair, 111.

Beet And Bean Salad

Boil 1/2 a cup of small kidney beans. There should be a cup when cooked. Cook until soft, a pt. of tender string beans, cut into inch lengths. Boil tender. 4 large or 6 small red beets. Let all get cold. Dice the beets. In the center of a glass dish heap the beets, next the white, and as an out circle, the green beans. Edge with white "heart" lettuce leaves, and pour a French dressing over all. If you use dried white beans, soak them for 6 hrs. before boiling. - Mrs. Allan George, Park Ridge, 111.