Tomato Jelly Salad

Boil three-fourths can of tomatoes for twenty minutes; add a little piece of onion, small teaspoon sugar, one teaspoon Worcestershire sauce, pepper, salt, saltspoon of mustard. Strain through fine sieve or cloth. Add one and one-half tablespoons gelatine, which has been soaked in a little cold water. Strain again and pour into molds. Serve on let-tuce leaf with mayonnaise. - Mrs. Amaryn Gilbert.

Cucumber Sticks

Take fresh medium size cucumbers and let remain on ice until just before serving; then peel and remove the bitter end, then slice two or three times lengthwise and re-slice the full length. Serve on crisp lettuce with salt and pepper (and vinegar if desired) or mayonnaise. Very refreshing.

Cucumbers should be eaten the day they are picked and as soon as salted, if not, they become wilted and tough, losing their sweet, crisp flavor. - Mrs. John S. Lindsay.

Egg And Cheese Salad

One-half pound grated cheese, three or four hard boiled eggs; cut fine, one bottle stuffed olives, sliced thin across. Mix together and garnish; then pour mayonnaise dressing over all. - Alleen Wilson.

Potato Salad

Peel and slice two good sized cucumbers; let stand in salt water for one-half hour. Dice four cold boiled potatoes; drain the water from the cucumbers, and add to the potatoes and some chopped pimen-tos. Mix with any good salad dressing. - Mrs. Charles Melrose.

Mayonnaise Dressing

Three eggs, yolks (not cooked), one teaspoon mustard, one tea-spoon of salt, one tablespoon flour, one-fourth of a saltspoon of red pepper, two tablespoons of sugar, two tablespoons of melted butter, three-fourths cup of water (hot), one-half cup of vinegar (hot). Cook this and pour over the beaten yolks. - Mrs. Sam. Ronalds.

Potato Salad

Cut into dice four large cold boiled potatoes; mix with these one-half can small peas, add one-half onion and one-half stalk celery, chopped together. Use any salad dressing to which has been added a little whipped cream. - Mary Melrose.

Egg Salad

Six hard boiled eggs, cut in small pieces; add one small bunch of celery, chopped very fine, and cover all with mayonnaise dressing. Serve on lettuce leaves.

Pecan Salad

One cup pecans, chopped fine, one-half cup olives, pitted, one-half red pepper chopped fine and mayonnaise dressing. Mix the ingre-dients and serve cold on lettuce leaves or in pepper cases.

Salmagundi Salad

Six good sized potatoes, boiled and sliced, one good sized cucum-ber chopped fine, one cup peas, two apples chopped fine, one-half tea-spoon celery seed, three hard boiled eggs, one sweet mango pepper; chop lettuce fine and lay over top of salad. Mix all together, and pour mayonnaise over all. - Mrs. E. M. Jennings.

Salad Dressing

Yolks of two eggs, four level tablespoons sugar, one-half teaspoon salt, one-half teaspoon mustard (dry), one teaspoon flour, and a dash of paprika. Whip all together to a cream; add lump of butter size of small egg, and three-fourths cup vinegar (dilute if too strong). Stir well until all is blended and cook, stirring constantly until it thickens.