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

Pecan Salad

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

Cheese Balls For Salad

Roll cream cheese into small balls. Press half an English walnut in center and cover with chopped pimentos. - Mrs. Charles Melrose.

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 butter the 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.

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 teaspoon 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 dressing over all. - Mrs. E. M. Jennings.

Banana Salad

Cut bananas in halves and leave in skins. Chop peanuts fine and spread on top of bananas. Mix a mayonnaise dressing, using lemon juice instead of vinegar, and pour over bananas. - Besse Vincent.

Mayonnaise

One tablespoon butter melted, yolks of eight eggs, beat together well. Add one-third cup sugar, one teaspoon salt, one teaspoon white pepper and one-half teaspoon mustard. Beat together. Add one-half cup vinegar. Cook in double boiler until thick, but do not let curdle; let cool.

Perfection Salad

Dissolve one package of Knox's Gelatine (plain) in water enough to take it up, add white wine vinegar (weakened and sweetened to taste), also salt and pepper. Have ready shredded white cabbage, celery, cut up fine, green sweet peppers, pimentos (canned variety) and onion, all cut up. There should be enough of the liquor to make the amount of cabbage used a little juicy. If the gelatine and vinegar are heated in order to dissolve well, allow it to cool off before putting over the cabbage, stir a little and pour all into small molds. Serve with the following dressing:

Whip thick, sweet cream until stiff, add a little "French's Cream Mustard Dressing," and a little lemon juice and sugar. This makes a fine dressing and should stand up stiff in the mayonnaise bowl. - Mrs. J. F. Jolly.

Filled Tomatoes

For twelve medium sized tomatoes: Two cups of ground cabbage, one-half cup celery, one cup chopped nut meats, three hard boiled eggs. Moisten with following dressing: Two eggs well beaten, two spoons (tea) sugar, one-half teaspoon salt, one teaspoon of mustard, one-third cup of cream, one-half cup of vinegar, cook until it thickens, stirring all the time. Put in hollow tomatoes, after chilling. - Mrs. George Mathews.