Pimiento Salad

The following is enough for one dozen: 2 cups cold minced veal, 1 cup mashed potato or soaked bread crumbs. Use salt, pepper and paprika to taste, 2 teaspoons onion juice, 2 tablespoons chopped parsley, 1 small piece chopped tarragon. Mix lightly with mayonnaise dressing, fill the pimientoes, place on lettuce leaves, and place a teaspoon of mayonnaise on top of each - Mrs. A. E. E.

Jellied Pecan Salad

To 1 pint of lemon jelly, when nearly hard, add 1 cup of broken pecans; mold in wine glasses and serve on lettuce leaves with finely shaved sweet green peppers and mayonnaise.

Pineapple And Banana Salad

Place crisp lettuce leaves on plate, then a slice of pineapple either fresh or canned, a banana which has been scraped and cut in halves. Sprinkle with chopped walnuts or pecans. Serve with mayonnaise heaped in the center. - Mrs. E. L. P.

Pineapple And Celery Salad

Mix 1 part of canned (whole) pineapple cut in bits with 2 parts celery cut in pieces. Mix well with mayonnaise and garnish with sweet Spanish peppers.

Molded Salmon

One can salmon, 1/2 tablespoon salt, 1 1/2 tablespoons sugar, 1/2 tablespoon flour, 1 teaspoon mustard, few grains cayenne, yolks of 2 eggs, 1 1/2 tablespoons melted butter, 3/4 cups of milk, 1/4 cup of vinegar, 3/4 tablespoon granulated gelatine, 2 tablespoons cold water. Remove salmon from can and rinse thoroughly with hot water, separate into flakes. Mix dry ingredients, add egg yolks, butter, milk and vinegar. Cook in double boiler till it thickens, stirring constantly. Add gelatine soaked in cold water; strain and add to salmon. Fill individual molds; chill and serve with cucumber sauce. Two cucumbers peeled and grated. Drain and season with salt, pepper and vinegar.

Salmon Salad

One cupful salmon, 1 cupful celery, 3 hard boiled eggs, 2 tablespoonsful of oil or melted butter, 1 teaspoon-ful mustard, a little salt and cayenne. Mix chopped salmonand celery and whites of eggs, rub yolks smooth with oil and other ingredients; add vinegar or lemon juice to taste. When dressing is well mixed pour over the salmon and serve. Garnish with celery, celery tips or lettuce hearts. - J. G. K.

Tomato Jelly

Soak 1 package Knox's gelatine in 1 cup cold water; add red tablet to color; 1 1/2 teaspoon salt, 1 tablespoon sugar, few drops celery extract, 1 teaspoon grated onion. Stir into this mixture 1 quart of strained, boiling hot tomato juice. Mold and serve on beds of crisp lettuce leaves with mayonnaise. Powdered yolks of hard boiled eggs may be sprinkled on top.

Stuffed Tomato Salad

Peel and hollow out tomatoes. Salt inside and invert until ready to fill. Pill with the inside of the tomato, onion, parsley, bell pepper and celery chopped fine and well seasoned with salt and pepper mixed well with French dressing. Serve on beds of lettuce with mayonnaise. - Mrs. H. L. S.

Tomato A La Belmont

For this salad a head of lettuce is used to a person. Select carefully and remove all useless leaves; wash, cut off stump, but do not cut so much that the good portion will fall apart. Remove the small inner blossom and very carefully spread the lettuce open so that it resembles a large rose. Put on ice to crispen for use. Later - Drop in hot water firm tomatoes and remove skin. Scoop out small bit from center. Remove this; set tomatoes on ice. Make a mixture of chicken and celery cut fine and the tomato which you have removed and mix with it plenty of mayonnaise; season. Fill tomatoes with mixture, adding a spoonful of mayonnaise on top sprinkled with paprika. Place a head of lettuce on each plate, set tomato into each. Serve. This is very delicious and while elaborate can all be prepared the day ahead except the last mixture. The secret is to have the lettuce crisp and the tomatoes cold. The lettuce is improved if dipped into French dressing, but this is not essential. - E. N. H. P.

English Walnut Salad: - Chopped walnuts, 2 good sized apples and mayonnaise dressing mixed together. Put a little dressing on the top of each. Serve with a little Cottage cheese made into long rolls, with half of walnut on the top. Place this in the side of the tomato. This receipt is for the stuffing of the tomato.

Winter Salad

One quart cooked beets, 1 quart raw cabbage, chop very fine together; 1/2 cup horseradish, 1 cup granulated sugar, salt and pepper to suit taste and enough cider vinegar to make quite moist. This salad will keep a few days and is much liked. - Mrs. E. D. K.