Salad A La Dumas

Cut into dice cooked beets, potatoes, pickles and raw tomatoes. Serve with French dressing, mixed with powdered egg yolks and seasoned with anchovy essence. Serve on lettuce, sprinkled with chopped hard-boiled eggs, chervil, beets, chives and tarragon. - Mrs. Joseph King, Kenilworth, 111.

Dutch Salad

1/2 head of cabbage, shredded, 1 onion, chopped fine, 1 head of celery, 1/2 lb. of extra fine bacon, cut in dice, about 1 cup of vinegar. Put the bacon in a frying-pan, keep shaking it over a hot fire until brown, add vinegar, let boil and pour over cabbage, etc., and serve. - Mrs. Robert P. Bruce, 405 S. 11th Ave., Maywood, 111.

East India Salad

Work 2 10-cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add 1/2 cup of grated Young America cheese, 1 cup of whipped cream, and 3/4 tablespoon granulated gelatin soaked in 1 tablespoon of cold water and dissolved in 1 tablespoon of boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill center with lettuce leaves, and serve with curry dressing. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Egg Salad

Take the required number of cold, hard-boiled eggs, slice thin, and lay on lettuce leaves or run the whites and yolks separately through a food press and place a layer of the whites on the lettuce leaves and then a layer of yolks, and cover with salad dressing. - Mrs. Conklin, 914 N. 5th Ave., Maywood,. 111.

Variation I

eggs boiled hard, take the yolks out whole and chop the white with some lettuce. Put the yolks through a vegetable press and sprinkle over whites and lettuce. Serve with salad dressing. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Egg And Tomato Jelly Salad

Cook a pt. of tomatoes, a bay leaf, a slice of onion, and a stalk of celery 15 minute-; add 1/4 package of gelatin, softened in 1/4 cup of cold water, then strain. Chill 4 cups. Press 1/2 a cooked egg, dipped in liquid gelatin, against the side of each cup; when set. fill with the jelly Unmold on shredded lettuce, dressed with French dressing. Serve with mayonnaise. - Mrs. C. J. Canthorn, Wilmette, 111.

Egg-Plant Salad

Cut cold boiled egg-plant into dice and serve with crisp lettuce and French dressing. - Chopped chervil or parsley may be sprinkled over it. - Mrs. Frank Mullins, Franklin, 111.

Endive And Egg Salad

Arrange a head of well-washed and dried endive on a salad dish with the blanched leaves in the center. Dispose about the blanched heart 4 hard-boiled eggs, cut lengthwise into quarters. Mix 1/2 a teaspoon of salt, a teaspoon of paprika and 6 tablespoons of oil. Stir in gradually 3 tablespoons of vinegar. Pour over the endive and egg, or use a good French dressing. Pass together when serving. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.

Farmers' Salad

In spring and early summer, the tender plant of dandelions make a most appetizing and wholesome salad. Pick over and wash carefully, lay in ice-cold water 4 hrs. to become crisp. Break coarsely and serve with bacon dressing. Fresh made cottage cheese, salt, pepper, vinegar and young onions may be added. - Mrs. D. C. Daniels, Arlington Heights, 111.