Tomatoes With Celery

Select firm tomatoes of good size, and after cutting a slice from the top of each, scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into small dice, mix with mayonnaise dressing and fill shells with mixture. Place a teaspoonful of mayonnaise dressing on the top of each tomato, and serve individually on a plate garnished with small lettuce leaves.

Mrs. C. F. LaceY.

Tomatoes With Dressing

Five small teaspoonfuls of mustard, four tablespoonfuls of sugar, small teaspoonful of salt, three tablespoonfuls melted butter or olive oil. Beat this first, then add four eggs well beaten, twelve tablespoonfuls of milk, twelve tablespoonfuls of vinegar. Steam over boiling water until it thickens. This is very nice dressing for tomatoes. Skin tomatoes and serve whole with a spoonful of dressing on each tomato.

Mrs. H. Samuels.

Cabbage Salad

Chop crisp cabbage very fine and pour over it a dressing- made of the Yolks of three eggs. 3 tablespoonfuls of mixed mustard, 3 tablespoonfuls of sugar. 3 tablespoonfuls of olive oil. 2 teaspoonfuls of salt,

1 dessert spoonful of flour.

Mix well together, pour into a cup of boiling vinegar and cook until it thickens, stirring all the time.

Mrs. M. R. Merritt.

Cucumber Salad

Take firm, round tomatoes of equal size. cut slice off from stem end and scoop out the inside, being careful not to break the shell. Sprinkle inside of shells with salt, then invert for a time to drain. Take equal quantities of sliced cucumber, celery and the firm portion of the tomato pulp, mix, season, fill shells and place mayonnaise dressing on top. Serve on lettuce leaves.

Mrs. Chas. Rosendale, Pacific Grove.

Cabbage Salad

2 tablespoonfuls of cream,

2 tablespoonfuls of vinegar. 1 egg, pepper and salt, 1 teaspoonful of mustard, 1 small teaspoonful of butter. Mix all together, place on the stove and stir all the time until it boils. Pour hot over chopped cabbage. This mixture should be smooth like boiled custard.

Mrs. Wm. Sutton, Pacific Grove

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Nasturtium Salad

First sprinkle flowers at night-fall so that every particle of dust is washed away. Early in the morning while the dew is on, gather the latest blossoms and tenderest leaves, and put in a cool place until wanted. Prepare a dressing as follows:

1/2 cupful of vinegar,

1 teaspoonful of mustard,

1 teaspoonful of salt,

Yolks of three eggs.

Butter size of an egg. Mix and cook until thick. When cool add a cupful of whipped cream. Serve by placing the flowers and leaves on plates and adding one teaspoonful of dressing.

Mrs. G. S. Hamilton, Pacific Grove.

Potato Salad

Four large potatoes boiled with skins on. Cut, slice, marinate, and add a large table-spoonful of fried onion, not browned, and four tablespoonfuls chopped fried ham or bacon. Use boiled dressing. For all vegetable salads use boiled dressing.

Mrs. J. B. Bennett.