Fetticus Salad

Wash 2 cups of fetticus and dry leaves well, add preferred dressing, sprinkle with 1 teaspoon of grated onion. - Mrs. Chris. Worthington, Des Plaines, 111.

Fish Salad

Mix any kind of cold fish with pickled gherkins, or any other kind of green pickle. Garnish with slices of lemon and some parsley. - Mrs. Robert Appleton, 1128 Center Ave., Wilmette, 111.

White-Fish Salad

Flake cold cooked white-fish, season with French dressing, and serve on lettuce with mayonnaise, to which a mashed sardine has been added. Garnish with sliced cucumbers or cubes of cucumber aspic. Finely cut cabbage or celery may be added. - Mrs. A. C. Christy, Glen View, 111.

Frogs' Legs Salad

Shred cooked frogs' legs and mix. with shredded lettuce or celery. Serve on watercress or lettuce, garnishing with sliced lemon and hard-boiled eggs. - Mrs. Allan George, Park Ridge, 111.

Grape Salad

Remove the stem, wash and take out the seeds of large white or light green grapes with tender skin, taking care to preserve the shape of the grape. Fill the grapes with any nuts - pecan, hickory, etc. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. - Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111.

Halibut Salad

Flake or chop cold halibut and lay on lettuce leaves; cover with sardines. Pour over a salad dressing and garnish with sliced cucumbers or cucumber shells filled with mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits of boiled lobster. - Mrs. A. C. Christy, Glen View, 111.

Ham Or Tongue Salad

Arrange thin slices of ham upon a platter with a bed of lettuce under it. Cover with slices of hard-boiled eggs. Boiled tongue can be used in the same way. - Mrs. C. J. Jeffries,Winnetka, 111.

Belgian Hare Salad

Clean and singe, the hare, cut it into 3 pieces, put them into a kettle; add slices of onion, a bay leaf, and cover with boiling water; boil rapidly for 5 minutes, then simmer gently for 1 1/2 hrs. Cool and remove the meat, cube it and mix with an equal quantity of diced celery; add nuts, if liked, and serve on lettuce with dressing. - Mrs. E. D. Bennett, Bartlett, 111.

Hindoo Salad

Arrange 4 slices of tomato on a bed of shredded lettuce. On 2 of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with Frendh dressing. - Mrs. W. H. Willis, Glencoe, 111.

Hungarian Salad

Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves. - Mrs. W. H. Willis, Glencoe, 111.

Imperial Salad

Cook green asparagus tips 1 inch in length in salted water; drain and lay in a bowl, season with salt, pepper, oil and vinegar; cut some cooked truffles 1 inch long and season same as the asparagus. 1/2 hr. later lay them on a sieve to drain well, and then add to the asparagus and mix with myon-naise. - Mrs. E. D. Kelley, Winnetka, 111.