Apricot Salad

Peel and split ripe apricots and serve on lettuce with salad dressing made without mustard and with lemon juice instead of vinegar. The cavities may be filled with maraschino cherries and nuts, if desired. Bananas, oranges and peaches may be used in the same way, separately, or in combination. - Mrs. Robert Randall. 908 S. 8th Ave., Maywood, 111.

Artichoke Salad

Cold cooked artichokes, diced or chopped, may be served on crisp lettuce or endive with desired salad dressing, or in combination with cold boiled tongue, ham or any other meat or fowl, truffles cut in bits, sliced, minced or chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, chervil, parsley, or chopped onions. Young artichokes may be quartered and served on lettuce leaves, or served whole with the chokes and inner leaves removed and replaced with minced parsley and salad dressing. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Bavarian Salad

Boil a head of cauliflower in equal parts of milk and water, until tender. Drain and break into small pieces, then set aside to cool. Have ready 2 tablespoons of chopped olives, and 2 tablespoons of minced hickory nuts. Garnish salad bowl and line it with water cress, dip each piece of cauliflower in the minced olives and nuts and place on the cress. Pour over salad dressing, and serve with cheese straws. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Bean Salad

Soak a qt. of beans 3 hrs., and boil them till tender, changing water before boiling. When drained and thoroughly cold, put some chopped raw onion, olives and parsley in a salad bowl. Use 6 spoons of salad oil to 2 of vinegar. Mix well, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Baked Bean Salad

Peel and slice 3 onions very thin; put into cold water and press them hard to remove the strong taste, then drain. Put 1 qt. of baked beans into the salad bowl; mix in the onions and 1 heaping teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 cup of vinegar; mix lightly by tossing, and garnish with olives. - Mrs. Frank Mullins, Franklin, 111.

French Bean Salad

Soak dried French beans in cold water over night, drain and cook in boiling salted water. Cool, and mix with French dressing seasoned with onion juice, and serve on lettuce, garnishing with stuffed olives. Lima beans and cold baked beans may be used in the same way. Any bean salad may be sprinkled with minced chives, red or green peppers, parsley, pickles or olives. - Mrs. May C May, Mayfair, 111.

Lima Bean Salad

Mix cold cooked Lima beans with any preferred salad dressing and combine with any or as many of the following, as desired: minced chives, sliced tomatoes, crisp shredded lettuce, chopped mint, minced onion, parsley, chicken or fowl. - Mrs. Clark Mason, Bensen, 111.

String Bean Salad

Cold string beans served with any desired dressing make a nice salad in themselves, but may be combined with minced chives, olives, parsley, thin slices of fried bacon, hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked cauliflower or artichokes, chopped onions, onion juice, tomato catsup or chopped herbs. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Remove the strings and ends of 1 qt. of string beans, and cook in salted boiling water. When tender, take out with a skimmer and put them into cold water. Then drain them thoroughly. Place them in a salad bowl, put chopped parsley, onion, and chervil over them; pour in some French dressing, and serve. - Mrs. C. J. Jeffries, Winnetka, 111.