Mix together equal quantities of finely sliced celery and chopped, raw, sour apples; serve dressed with mayonnaise dressing as an accompaniment to game, or mix with an equal quantity of any kind of cold left-over game. - Mrs. Conk-lin, 914 N. 5th Ave., Maywood, 111.

Garden Salad

With the heart of a head of lettuce mix 1 handful of sorrel, 1 teaspoon of chopped chives, 2 sprigs chervil, 4 tarragon leaves or tarragon vinegar. Serve with dressing. - Mrs. D. C. Daniels, Arlington Heights, 111.

Goose Salad

Mix diced cooked goose with shredded celery, bits of sour apple; season with a bit of sage, if desired. Sliced potatoes and chopped chives may be added, if liked. Garnish with hard-boiled eggs. - Mrs. Wm. Kies, Abbotsford Rd., Ken-ilworth, 111.

Granada Salad

Wash and drain heads of chicory, and arrange in a mound in the middle of a dish. Peel rather large tomatoes, divide in sections, and place them around the chicory. Cut cold hard-boiled eggs in halves, scoop out the yolks, be careful not to break the whites, and put them in the mortar and pound to a paste. Fill the whites with the paste and arrange them around the tomatoes. Season the -mixture with salt and pepper; pour over the salad some mayonnaise dressing. Serve at once. - Mrs. C. J. Jeffries, Winnetka, 111.