"O, green and glorious! O, herbaceous treat!

'Twould tempt the dying anchorite to eat. Back to the world he'd turn his fleeting soul,

And plunge his fingers in the salad bowl."

"It is a common idea that salads are difficult to make, and are suitable only for the wealthy or for special occasions. The common people of France use them almost daily, as they are easily made from left overs. Almost any cold vegetable may be used, one alone or several mixed. Arrange them nicely on lettuce leaves and cover with a French dressing. A dressing may be made that will keep for a week, and will always be ready to use by adding a little cream."

Lettuce Salad

Cream together the yolks of 4 hard boiled eggs, the same bulk of butter, 2 tablespoons sugar, little salt, pepper and mustard. Thin with vinegar gradually to the consistency of cream and pour it over the shredded lettuce. Mix well and garnsh with the whites of the eggs. Mrs. Robt. Porter.

Lettuce Salad

Shred crisp lettuce with a very sharp knife until you have about 2 quarts. Dress it with a level teaspoon of salt, a little cayenne pepper, 3 tablespoons powdered sugar, 2 tablespoons olive oil, and the juice of 2 or 3 lemons. Garnish with hard boiled eggs sliced. M. H.

J. Loewenthal

Dutch Lettuce

Fry four or five slices of bacon, to the drippings add about the same amount of vinegar, stir in a heaping tablespoon of sugar. Pour this sauce while warm, not hot, over crisp lettuce that has been cut up and mixed up with a little finely cut onion. Mrs. W. Coggeshall.

Potato Salad

Steam six large potatoes, when cold cut into small pieces, and season with 1-2 onion chopped fine, salt, pepper and a pinch of celery. For dressing boil 3 eggs 20 minutes, mash the yolks until smooth with a small piece of butter and 1-4 tea-spoon of mustard. Put 1-4 cup of vinegar, in sauce pan, and when hot stir in the eggs, then add.1 cup or more of rich sweet cream and pour over potatoes. Mrs. C. H. Eisner.

Potato Salad

Chop together 1 hard boiled egg, 1-4 cup of a small onion, 3 or 4 leaves of lettuce and mix with 1-4 cup of chopped cabbage, 1 1-2 cups sliced boiled potatoes. Add the salad dressing when hot. Mrs. Robert Porter.

Cream Cabbage Slaw

Select a hard white head of cabbage that does not need washing, shred it on a slaw cutter and salt to taste. For the dressing take a cup of thick cream, whip it very stiff, add I tablespoon sugar, some cayenne pepper, and enough good cider vinegar to make it sufficiently sour.

Mrs. Haughey, Portland, Oregon.

Cabbage Slaw

Boil together 2 tablespoons vingear, and 1 tablespoon sugar; mix together the beaten yoke of 1 egg, 1-2 cup cream, a little butter, 1-2 teaspoon French mustard, 1-2 teaspoon salt and stir it all into the boiling vinegar. When cold pour over shredded or finely chopped cabbage. Mrs. H. D. Bridges.

Stuffed Tomato Salad

Scald six tomatoes, drop into cold water and peel, then scoop out the inside and put on ice until ready to serve. Have ready one pair of sweet breads that have been boiled in salted water, and an equal amount of celery cut fine. Mix with a very little Mayonnaise dressing and fill the tomatoes. Lay each tomato on a leaf of lettuce, dust with salt and pepper, and put a teaspoon of Mayonnaise on top of each tomato.