Stuffed Eggs

Boil 6 eggs hard, about 20 minutes. Put in cold water, shell and cut open carefully; take out the yolks; mash with a fork; chop very fine 1 radish, pickle, some heart of lettuce, green onion, little celery and parsley. Mix together with the yolks; also add some chopped shrimps with a little olive oil and vinegar; salt and pepper slightly and make the mixture into little balls to fit back into the whites of eggs and close same tightly. Lay onto a crisp lettuce leaf and serve with mayonnaise dressing. Garnish with olives and slices of lemon. A delicious salad. - Mrs. M. M.

Decoration For Any Kind Of Fruit Salad

Three lettuce leaves from heart of lettuce, fastened at stem with a tooth pick, a flower with a soft stem such as violet or nasturtium; run through tip end of each leaf and bring together over the top fastened with a narrow ribbon bow. This forms a sort of basket, in which may be placed a salad of most any kind, fruit salad being the most effective. Very pretty.

Fruit Salad

Two eggs, 4 tablespoons sugar, 1 teaspoon corn starch, 2 teaspoons butter, 1 teaspoon salt, 1 cup sweet cream. Use apples cut in cubes, bananas in slices, oranges in half segments, and grapes cut in two, with seeds removed. Tokay or Muscat grapes. Serve on whites of lettuce leaves. Boil the ingredients of dressing till thick; adding cream, however, when the rest of the dressing is cool. - Mrs. M.

Fruit Salad

Take equal parts orange, pineapple, bananas and white grapes. Cut in pieces, sprinkle with sugar and pour over all a wine glass apricot brandy. - Mrs. C.

Fruit Salad

Two oranges (large), 6 slices of pineapple (large), 2 or 3 bananas, 1/2 cup of green grapes, 2/3 cup English walnuts. Can add more or less of any or use all of one kind. - Mrs. B. R. K.

Salad Dressing For Fruit Salad

Two-thirds cup sugar, 1/2 cup vinegar. Fill cup with water, heat; when boiling stir in 2 tablespoons (heaping) of flour with 1/3 teaspoon salt and mustard wet with water; 2 eggs beaten separately, yolks added first, whites folded in just before removing from the fire; butter size of a walnut added after taking off. It will seem stiff, but add from 10 to 20 cents worth of (or cup) whipping cream when you want to use it. Put in a glass jar, seal and keep in a cool place for two weeks or more; can add more or less sugar or vinegar. - Mrs. B. R. K.

Cold Ham With Egg Salad

Six eggs boiled hard. Cut in halves and mix the yolks with salt, cayenne and cream to form a paste. Stuff whites with this mixture, put on lettuce leaves and cover with mayonnaise. Serve with a slice of cold ham. - Mrs. C.

Peach Salad

Put halves of peaches on lettuce leaves with mound of mayonnaise, then mound of whipped cream and cherry in center. - Mrs. J. L. P.

Pimiento Salad

One can pimiento morrones, oil from pimien-to. celery, juice 1/2 lemon, 2 hard boiled eggs, salt and pepper, lettuce. Cut pimiento in thin rings, slice celery fine, cut egg whites in thin slivers. Mix oil, lemon juice, salt and pepper and yolks mashed fine. Beat with Dover egg beater. Pour over peppers, celery, eggs, and mix well. Serve in nests of lettuce. - W. B. H.