Asparagus Salad

Cook asparagus until tender, also peas. Serve on lettuce leaf and use mayonnaise. Excellent. - Mrs. E. E. St. John.

Perfection Salad

One envelope Knox Sparkling Gelatine. One-half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup finely shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut in small pieces, one-fourth can sweet red peppers, finely cut. Soak the gelatine in cold water five minutes; add vinegar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set add remaining ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in molds lined with pimentos. A delicious accompaniment to cold sliced chicken or veal.

Marshmallow Salad

Use a ten-cent can of marshmallows; cut each with scissors into five or six pieces; one-half cup of English walnut meats, one-half pound of white grapes, cut in halves and seeded; in a separate dish put one small pineapple shredded (canned may be used) and an orange shredded; when ready to serve arrange the latter on leaves of head lettuce that have been sprinkled with salt; cover over with the marshmallows, grapes and nuts, and crown the top with mayonnaise dressing that has been mixed with a little whipped cream; any citrus fruit may be used.

Prune Salad

Wash and soak one pound of large prunes for three hours, cook until tender and when cool pit them and stuff with English walnuts. Shred one-half pound of lettuce. Make a nest of lettuce and on this put three or four of the stuffed prunes. Cover with a mayonnaise dressing and serve.

Fruit Salad

Three oranges, one-third can of pineapple (or three bananas), three tart apples and a few white grapes.

Golden Salad Dressing for any kind of fruit salad: To two eggs, add one-fourth cup each, sugar, lemon juice and orange (or pineapple juice). Cook until thickened in a double boiler. - Mrs. L. Ronalds.

Frozen Fruit Salad

One can pineapple, chunk, one can white cherries. Use the juices, two pounds Malaga grapes, six oranges (pulled into bits), two dozen Maraschino cherries, one-half box Cox's gelatine (more if necessary, but do not get too stiff). Pack in ice and salt in pound baking powder cans for six or eight hours. This quantity makes four cans, enough for twenty-four or more, according to thickness when sliced. Serve on lettuce leaf with mayonnaise and whipped cream. - Mrs. S. P. Ronalds.

Delicious Salad Dressing

One egg thoroughly beaten, one-fourth cup sour cream, three level tablespoons granulated sugar, one tablespoon of butter, one of flour, one-half teaspoon of celery salt, one-half teaspoon of prepared mustard, one-fourth teaspoon of dry mustard, one-fourth teaspoon of salt, one teaspoon of pure sweet olive oil and the juice of half a lemon, added after the dressing has been removed from the stove and slightly cooled.-Mrs. Wm. Thorn.