Artichoke Salad

Hearts of 6 artichokes cut into small dice. Add crisp celery cut fine, then 2 hard boiled eggs, the yolks rubbed to a paste and the whites chopped very fine. Mix and add mayonnaise. Serve on lettuce. - L. S.

Asparagus Salad In Pepper Rings

Remove seeds from either red or green peppers; cut rings 1/4 of an inch wide and slip through them asparagus stalks, canned or fresh. Serve with mayonnaise. - Mrs. H. B. A.

Banana And Peanut Salad

Peel ripe bananas and cut each in two pieces crosswise; also cut off the ends and make them look like croquettes. Moisten the pieces with mayonnaise dressing and roll same in chopped peanuts; then lay each piece on a crisp lettuce leaf and cover with mayonnaise or French dressing. - S. T.

Beet Winter Salad

Drop in weak vinegar water boiled beets. After scooping out small portion in the middle, mix together beans, asparagus tips, peas or any bits of green vegetables with mayonnaise and a few capers or chopped sweet pickles. Pour French dressing over the beets and fill each with the mixture. Serve. - E. N. H. P.

California Salad

Two cups cooked peas, 1/4 cup cold water, 12 olives, 1/4 cup lemon juice, 1 hard boiled egg, 2 cups boiling water; 2 tablespoons gelatine, 1/4 cup sugar, green- coloring paste size of small pea. Soak the gelatine 10 minutes in cold water, pour on boiling water; add sugar. When dissolved add lemon juice. Moisten the coloring paste with 1 teaspoon of the liquid and put enough of this back into the lemon mixture to give it a delicate green color - set away to cool. Chop the olives fine; cut the egg in fine pieces; mix these and parsley with the peas. When the gelatine has begun to set mix with the other ingredients; turn into individual molds or 1 large mold. When ready to serve turn out on bed of lettuce and serve with mayonnaise dressing. - J. P.

Cherry Salad

Stone ripe cherries and place a blanched filbert in the cavity left by the stone. Arrange on lettuce leaves and serve with mayonnaise or cream salad dressing. - Mrs. J. C.

Chicken Salad

One pint lettuce or celery, 1 scant pint of chicken cut fine, French dressing, 1 gill of grated bread crumbs, 2 gills of mustard dressing or mayonnaise. Mix the chopped chicken and crumbs with French dressing. When ready to serve add the mayonnaise and celery or lettuce. - Mrs. J. C.

Chicken Mousse

One cup chicken stock, 2 teaspoons granulated gelatine, 1/2 teaspoon salt, 2 tablespoons cold water, paprika and celery salt, 1 cup beaten cream, 1 cup cold cooked chicken, 1 tablespoon chopped olives, 2 egg whites. Heat chicken stock, add seasoning, gelatine, which has been soaked in water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. - H. B. F.

Corn Salad

Cut corn from the ear and when cold mix with mayonnaise. Cut tomatoes in halves. Scoop out the center and fill with corn mixture. Lay on lettuce leaves, chill and serve. - Mrs. Cornell.