Oyster Salad

Beat three eggs, season well with salt, pepper and dry mustard, add lump of butter size of egg, two-thirds cup of vinegar, one-half cup of liquor from one can of cove oysters. Let heat, thicken with rolled cracker crumbs, and cook five minutes, stirring constantly. Put in dish alternate layers of dressing and oysters, and garnish with lettuce leaves and sliced hard boiled eggs. - Flora E. Rees.

Salmagundi Salad

Three good sized potatoes, boiled and sliced thin, two small cucum-bers, chopped fine, one small cup French peas, two medium sized apples, chopped fine, one cup celery, chopped fine, three hard boiled eggs. Mix all together, then cover with finely shredded lettuce and pour mayonnaise dressing over all. - Mrs. J. S. Lindsay.

Manhattan Salad

One cup beef or veal, one cup apples, one cup celery, one-half cup of almonds, one-half cup pecans, yolks of six hard boiled eggs. Chop all coarsely, except meat, chop it fine. Everything must be kept cold and separate until just before serving, when all must be tossed up lightly with a silver fork and mixed to proper consistency with mayon-naise dressing. Serve on lettuce, garnish with bits of orange. - Chloe Melrose.

Russian Salad

A Russian salad is a mixture of cold, chopped meats, and may be varied at will to suit the taste, or the exigencies of the situation. Beef, ham, tongue, chicken, lamb, mutton, veal, rabbit, squirrel, liver, pork or any other cold meat, chopped and mixed with any or all of following, celery, cabbage, lettuce, raw carrots, onions, young green beans, aspara-gus tips, or mushrooms, hard boiled eggs and mayonnaise dressing makes a fine salad. - Mrs. E. J. Briswalter.

Banana And Apple Salad

One cup apples, one cup bananas, one cup nuts, serve with whipped cream.

Oyster Salad

Three well beaten eggs, one-half cup vinegar, one teaspoon mustard, one teaspoon salt, one teaspoon pepper, six soda crackers, rolled fine, one can oysters. Put eggs, vinegar, mustard, salt, pepper and liquor off of oysters in kettle, and when it boils, add crackers. Cook about five minutes, take off the stove, add the oysters, and serve cold.

Perfection Salad

One-half box of gelatine, dissolved in one-half cup cold water, add one-half cup of vinegar, juice of one lemon, one pint of boiling water, one-fourth cup of sugar, teaspoon of salt, two cups of chopped celery, one cup chopped cabbage, one can shredded pimentos, one can French peas. Mold in cups and serve. - Chloe Melrose.

Prune Salad

Select large prunes, cook until tender, cool, cut open on one side, remove the stone and put a marshmallow in each, roll in salad dressing and chopped nuts. Put a little of the salad dressing on each, and serve on lettuce leaf. - Mrs. Chas. Melrose.

Cucumber Salad

Pare two medium sized cucumbers, slice thin and let stand in ice-water for an hour. Arrange in a shallow dish, place half an English walnut meat on each slice. Sprinkle with chopped nuts and serve with French dressing. Garnish with parsley.