Chestnut Salad

Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil 2 eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a salad dressing made of lemon juice, olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, grate over the chestnuts the yolk of an egg and over all lay the white of the egg, cut in rings. - Mrs. E. D. Kelley, Winnetka, 111.

Club Salad

Chop fine 2 boiled potatoes. 2 artichoke bottoms, 12 mushrooms and 2 truffles. Add 1 stalk of celery, cut fine. 12 shrimps, a cup of cooked asparagus tips, a pinch each of minced chervil and parsley, and 3 red Spanish peppers. Cooked oysters. sliced olives, and fillets of anchovies may be added. Marinate in French dressing, and serve very cold, with mayonnaise. - Mrs. D. C. Daniel. Arlington Heights, 111.

Combination Salad

Shred very fine 1 small, firm head of white cabbage: cut 4 tart apples in dice-shaped pieces: 6 cold, firm cooked potatoes cut the same: 1/2 cup of English walnuts cut in small pieces; 1 teasooon of finely chopped white onion. Toss well together with 2 silver or wooden forks (steel will cause the apples to turn dark) and pour over this some mayonnaise dressing. Place the salad on ice about 1 hr. before using. Serve on lettuce leaves. - Mrs. E. D. Kelley, Winnetka. 111.

A Cooking School Salad

Shred and soak a cabbage. Peel a tomato, cut it into halves and press out the seeds, then chop it fine. Remove the seeds from a pepper and cut it into fine shreds At serving time, drain and dry the cabbage. Pare and slice 1 tart apple. Put a layer of the cabbage in the bottom of the salad bowl. then a little apple, a sprinkling of tomato, pepper, 1 tablespoon of chopped onion, then another layer of cabbage, and continue. Baste carefullv with the dressing, and mix thoroughly. - Mrs. D C. Daniels, Arlington Heights, 111.

Corn Salad

Mix any cold cooked corn with salad dressing, add any cold vegetables, meat, fish or fowl to suit taste; garnish with sliced hard-boiled eggs; serve on lettuce. - Mrs. F. C. Winter, Winnetka, 111.

Variation I

Cooked sweet corn cut from cob, and young, tender shelled peas, are all available to make up into salads, to suit foods at hand and as judgment and ideas select for proportions. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Cumquat Salad

Mix sliced cumquats with crisp lettuce or endive and serve with French dressing made with lemon juice or with mayonnaise made without mustard. Finely cut celery may be added, if desired. Garnish with celery tips. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Currant Salad

Mix currants with mayonnaise dressing and serve on lettuce with game. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Daisy Salad

Cut the whites of 8 hard-boiled eggs into rings and mix the yolks with 1 pt. of good mayonnaise dressing. On a platter arrange 16 lettuce leaves in a circle so that every 2 will be in round or cup-like shape. On these cups arrange the egg rings to simulate daisy petals, and heap the yolks in the center. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Variation I

Arrange upon platter in center of leaves of lettuce 1/2 of a ripe tomato. Take the white of 1 hard-boiled egg and cut with scissors into thin strips in the form of daisy petals and lay upon the tomatoes. Put yolks through a potato ricer and pile in centers. - Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111.