Meat And Potato Salad

Arrange in alternate layers sliced and diced meat and potatoes, season each layer with minced' parsley, onion, and celery or celery seed. Pour salad dressing over, and serve. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Mixed Salad

Dress 1 qt. of shelled shrimps with mayonnaise and prepare 1/2 doz. boiled potatoes as for salad, also with mayonnaise. Heap the shrimps in a pyramid in the center of a platter and surround them with the 4 or 5 raw potatoes, and finish with a border of 4 or 5 raw tomatoes. - Mrs. D. C. Daniels, Arling- ton Heights, 111.

Special Mixed Salad

1 cup each of chopped cucumber, tomato, 1/2 of apples, 1/2 of thinly sliced radishes, 2 tablespoons of German pearl pickled onions; mix with 1 cup mayonnaise, and serve in bowl with lettuce leaves. - Mrs. D. C. Daniels, Arlington Heights, 111.

Monte Carlo Salad

Remove pulp from 4 large grapefruit, and drain. Add an equal quantity of finely cut celery, and apple. Moisten with mayonnaise, pile on a shallow salad dish, arrange around a border of lettuce leaves, and mask with mayonnaise. Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles; pimentos cut in shapes of hearts and diamonds, truffles cut in shapes of spades and clubs. Garnish with cold cooked carrot and turnip, shaped with a small round cutter to suggest gold and silver coin. - Mrs. W. H. Willis, Glencoe, 111.

Mustard Leaf Salad

Take tender, young mustard leaves, wash, clean, and crisp in cold water. Drain dry, and serve with salad dressing; shredded lettuce, cress, endive, capers, olives or chives may be added, if desired. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Mutton Salad

Mix dice of cold boiled or roasted mutton with mayonnaise dressing; serve on lettuce leaves or with cress, and garnish with capers. Many prefer the English dressing, as it is flavored with mint, which is always acceptable with mutton. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.

Narragansett Salad

Arrange the cleaned, fine, white center of chicory or endive, with peeled, quartered tomatoes, and serve with 1 tablespoon chopped parsley, 1/2 teaspoon onion, and 1 finely chopped egg added .to French dressing. - Mrs. W. H. Willis, Glencoe, 111.

Nasturtium Salad

Use the pods, leaves, flowers, or petals alone, or in combination in the proportions desired, and serve with salad dressing. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Neufchatel Salad

Mash 1 Neufchatel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves and garnish with radishes. Serve with French dressing. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., May-wood, 111.

Salad 1907

Wash 2 good-sized bunches of watercress, and pick from the stems. Stone 1 lb. of Malaga grapes, add to the cress, with 1 cup of chopped pimolas (or stuffed olives) and the same of chopped celery. Pour over all a French dressing, and serve on Romaine leaves. - Mrs. May C. May, Mayfair, 111.