"To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt and a mad cap to stir the ingredients up and mix them well together."

- Spanish Proverb.

Arabian Salad

Take the heart of a date palm, and cut it in small pieces. Add to it 1 cup dates, stoned and cut in quarters. Mix with mayonnaise, and serve on lettuce leaves.

(The heart of the palm is considered a great delicacy among the Arabs.) Mrs. C. O. Moss,

Coachella, Calif.

Banana Salad

Peel as many chilled bananas as there are persons to be served. Split lengthwise, and put the halves together with a filling of dates, English walnuts, and preserved ginger, chopped fine and moistened with lemon juice.

Arrange on individual salad plates.

Garnish with lemon and water cress.

Serve with whipped cream mayonnaise.

Ginger may be omitted.

Mrs. V. E. Metzler,

Cherry Salad

Use large white canned cherries. Remove pits, and slip into each cherry a small piece of nut.

One cup means 1/2 pint. Cup, tablespoon and teaspoon all mean level measurements.

Pack in a dish and cover with the juice from the cherries, and let stand in a cool place until ready to serve.

Serve five or six cherries and two or three dates cut in halves on lettuce. Cover with salad dressing.

Mrs. A. Taylor,

Crested Butte, Colorado

Date Salad

Use the very large, soft, fresh dates. Remove stones, cut in half and place on lettuce leaves. Fill cavities with a mayonnaise salad dressing to which has been added a little whipped cream.

Date And Apple Salad

Equal parts of semi dry dates and good eating apples. Cut in pieces, and mix with salad dressing. Put on lettuce leaves. Mrs. C. W. Hyde,

Coachella, Calif.

Date And Celery Salad

1 cup celery cut in pieces 1/3 cup walnut meats

1/2 cup chopped dates

Mix and serve on lettuce leaves with mayonnaise or cream dressing. Mrs.C. Diel,

Crested Butte, Colorado

Date And Cheese Salad

Remove stones from dates, and fill cavities with Neufchatel cheese. Arrange on lettuce leaves, and pour over French dressing.

Mrs. C. O. Moss,

Coachella, Calif.

Date And Fig Salad

Use large fresh dates and fresh figs, slice, arrange on lettuce leaves, and serve with either cream or French dressing. Mrs. T. M. Miller.

Los Angeles.

Peach Salad

Use either ripe or canned peaches. Remove the stone, and fill cavity with a ball of cottage cheese. On the top of each ball place a half date. Pour a salad dressing about, and serve on lettuce leaves.

Fruit Salad

3 apples

2 oranges

1 small can pineapple

2 bananas

1 scant cup dates

Walnut meats and marshmallows may be added, and cut all in not too small pieces.

Heap on lettuce leaves, and, just before serving, add a good creamy salad dressing.

Mrs. B. A. Teagle,

Coachella, Calif.

A Mixed Salad

1 cup stoned dates (do not cup up) 1/3 cup grated cheese 1 cup celery

1 cup diced apples 1 cup mayonnaise 3 tablespoons nut meats 1 head of lettuce

Mix ingredients with mayonnaise, and arrange on lettuce leaves. Mrs. R. H. Postlethwaite,

Coachella, Calif.

Mixed Fruit Salad

l package of Jiffy Jell 1 cup chopped nuts 1 small can pineapple

1/4 cup chopped dates 1 individual bottle of Welch's or Armour's grape juice

Dissolve Jiffy Jell in grape juice, and add enough pineapple juice to make one pint. Pick pineapple apart, and put in small moulds with chopped mixture.

Pour liquid over, and put on ice to chill. When cool place on lettuce leaves, and serve with boiled mayonnaise or whipped cream.

Mrs. A. O. Hayward,

Thermal, Calif.

Pineapple, Date And Cheese Salad

Place lettuce on salad plates, then a slice of pineapple. Seed some dates, and cut crosswise, laying them over the pineapple. Next put Neufchatel cheese over dates, then a good creamy salad dressing.

Mrs. E. Winterer,

Hollywood, Calif.

Peanut Salad

1 cupful thinly sliced apple 1 cupful chopped celery 1/2 cupful chopped dates

1/2 cupful chopped roasted peanuts Lettuce Mavonnaise

V

Salad De Luxe

Use marshmalloAvs, dates, apple, nuts, and green grapes. .

Cut marshmallows in four pieces, seed dates and cut in pieces, apples cut up, and grapes seeded.

Have equal parts of each, and mix with a fruit salad dressing. Place on lettuce leaves, and put dressing 011 top. Mrs. E. Winterer,

Hollywood, Calif.