Mix diced, cold, cooked turnips with flaked shrimps, minced chives, blanched and shredded almonds, shredded raisins and chopped pickles or capers. Serve on lettuce with salad dressing. - Mrs. Abner Grant, Sherman, 111.

Variation I

Cut 4 turnips into dice and cook until tender. Drain and cool. Dissolve half a package of soaked gelatin in 2 cups of boiling water and add the juice of 2 lemons, a tablespoon each of tomato catsup and tarragon vinegar, and salt and pepper to season highly. Rub a bowl with cut garlic and strain the mixture into it. Line individual moulds with chopped truffles, fill with turnip dice, cover with jelly, and chill. Turn out on thin slices of cold boiled tongue or ham and serve with French dressing or mayonnaise, garnishing with crisp lettuce or cress. The chokes from artichokes may be used instead of the turnips. - Mrs. Chris. Worthington, Des Plaines, 111.