Bird's Nest Salad

Fashion small nests with cooked spinach, chopped, and seasoned with salt, pepper, oil and lemonj juice. When cold arrange in the nest eggs of Neufchatel cheese, flecked with paprika. Shape the eggs with smooth sides of butter paddles. Fill in between the nests with dressed lettuce or blanched celery' tips. Serve with brown bread and butter sandwiches. In serving the nests, use a broad-bladed silver knife. - Mrs. D. C. Daniels, Arlington Heights, 111.

Bohemian Salad

Cover the bottom of a salad dish with crisp lettuce leaves, on these put alternate layers of boiled beets and hard boiled eggs, sprinkle with 1 tablespoon of chopped onion,, and serve with preferred dressing. This is a nice salad to serve with braised beef or mutton. - Mrs. W. H. Willis, Glencoe, 111.

Bolivia Salad

Add to 1 1/2 cups cold boiled potatoes, cut in 1/2 inch cubes, 3 hard-boiled eggs, finely chopped, 1 1/2 tea- spoons finely chopped red peppers, 1 1/2 tablespoons chopped chives. Pour over cream dressing, and serve in nests of lettuce leaves. - Mrs. W. H. Willis, Glencoe, 111.

Brazilian Salad

Remove skin and seeds from white grapes and cut in halves, lengthwise. Add an equal quantity of shredded fresh pineapple; apples, pared, cored and cut in small pieces; then add one-fourth the quantity of Brazil nuts, broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with cream mayonnaise dressing. - Mrs. W. H. Willis, Glencoe, 111.

Cantaloupe Salad

Cut small cantaloupes in two, remove seeds and fill hollow with salad dressing, or scoop out the pulp and mix with pounded ice, and refill, covering with salad dressing. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Carrot Salad

Put carrots in cold water for several hours before being chopped. To 1 qt. of chopped carrots add 1/2 cup chopped salted peanuts, add mayonnaise dressing, and serve on lettuce. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.

Variation I

Raw carrots may be shredded, chopped or grated, mixed with salad dressing and combined with any vegetables as chopped or cubed raw turnips or cabbage. Serve on lettuce and cover with salad dressing. - Mrs. E. D. Bennett, Bartlett, 111.

Cartwheel Salad

Crisp 1 bunch of lettuce and arrange on individual salad plates. Peel 2 oranges and cut in 1/2-inch slices crosswise. Cut 4 1/4-inch slices of onion crosswise. Arrange 1 slice of onion between 2 of orange, place on lettuce and pour 1/2 cup of French dressing over all. - Mrs. F. C. Winter. Win-netka, 111.

Cherry Salad

Remove the stones from 1 qt. of ox-heart cherries and insert a blanched hazelnut meat in each one, or a piece of broken walnut meat. Pour over them the juice of 1 lemon. Arrange on lettuce leaves and pour mayonnaise dressing mixed with whipped cream. The white canned cherries may be -used instead of fresh ones. This salad is especially appropriate for a Washington Birthday entertainment. - Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.

Variation I

Dissolve 1 box of gelatin, pour over 1/2 pt. cherries. Serve with meat. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.