Beet Salad

Parboil beet, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a dessert-spoonful of vinegar, seasonings, and a little sugar. Spread the sliced beet on the dish, placing the onions between them. It is served cold with cheese and with vinegar poured over. L. S.

Water-Cress Salad

Use the tender leaves of the cress. Let them stand in cold water to make them crisp and then wipe dry. Sprinkle a teaspoonful of parsley and olives chopped fine. Add a few slices of sour apples and pour over it the French dressing which is made of one tablespoonful of vinegar, three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of a teaspoonful of pepper. The two latter ingredients should be mixed with the oil and the vinegar stirred in slowly. To garnish water-cress a hard-boiled egg chopped fine and scattered over it is an improvement.

Mrs. M. J. Town.

Cauliflower Salad

Remove the leaves from one large cauliflower and boil for one-half hour in water slightly salted. Take out, drain, and divide it into small branches. Arrange in the center of a dish, and garnish with strips of pickled beets. Pour cream dressing or a breakfast-cupful of mayonnaise dressing over and serve quickly with hot cheese wafers. C. A.

Dandelion Salad

Select fresh white dandelion leaves and wash thoroughly in three waters; drain and place in a salad-bowl. Take a pinch of salt, one-half pinch of pepper and one tablespoonful of vinegar, adding one table-spoonful of oil. Mix thoroughly, pour over the salad, and serve.

A. T.

Vegetable Salad

Take nice fresh lettuce, separate the leaves; after washing thoroughly lay in cold water to crisp; when ready to use wipe dry and spread out on a flat dish. Take some raw tomatoes, peel and slice thinly and lay over the lettuce; then a layer of cucumbers and over this another layer of tomatoes. Onion may be added if desired.


Take the yolk of one egg and cook, stirring all the time to make a smooth paste; let cool; then take the yolks of two raw eggs and stir with the cooked one; add one-half teaspoonful of mustard, salt and sugar to taste. Stir in a tablespoonful or more of olive oil and into this stir the juice of one juicy lemon. Just before serving pour the dressing over the salad and slice a lemon over the whole and serve. No vinegar. If pepper is added, use the red. Floretta Allen.

Egg Salad

Boil six eggs until the yolks are mealy. Boil also one dozen medium-sized potatoes, with the jackets on. Peel eggs and potatoes and cut in dice. Add two sliced onions. Put first a layer of one, then of the other, until all is used. Pour over it some cream salad dressing. Sallie S. Owens.

Dominion Salad

In making this salad, mix the ingredients in order given. One teaspoonful of onion chopped fine, five medium cold boiled potatoes, three hard-boiled eggs chopped, and the crisp tender leaves of two heads of lettuce, leaving out enough of the inner leaves to line the salad bowl. Pour over the following dressing and mix gently: Yolks of two eggs, three-fourths of a cupful of sour cream thickened with one-half teaspoonful of corn-starch dissolved in one tablespoonful of cold water; level tablespoonful of sugar, one teaspoonful of mixed mustard, one-eighth of a teaspoonful of red pepper, one teaspoonful of salt and one-half cupful of the best vinegar. Mix thoroughly and cook in double boiler or over the teakettle till it thickens. This dressing keeps well and quantity is sufficient for two salads of the size given. F. E. P.

Mock Pineapple Salad

Peel four sound apples of medium size and mild flavor; with an apple corer remove the cores and cut them into thin slices crosswise. Peel two fine oranges and remove the thick outside white pulp, slice them rather thicker than the apple, and, like them, crosswise, removing the seeds. Lay a slice of orange upon a slice of apple. Save the orange juice for the syrup. Place the slices in a circle in a glass dish. Pour the juice you have collected over the fruit. Sift white sugar thickly over it, also the juice of a lemon. To be eaten as a dessert. Lillian.

Radish Salad

Scrape the radishes, cut them into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put it in with the radishes. Mix in equal quantities salad oil and vinegar, season with salt and pepper and a speck of sugar and pour the mixture over the salad. Sprinkle over chopped capers and serve. Adine Smith.

Watercress Salad

An excellent salad in the spring of the year is the watercress. Make as simple as possible. Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad bowl. Dress with salt, pepper and lemon, or vinegar, instead of lemon. A little sugar if desired.

Mrs. T. M.

Artichoke Salad

Select fresh young artichokes; wash and slice crosswise in a salad bowl. The thinner they are sliced the nicer they will be. Dress with vinegar, salt, pepper and oil. Delicious. John.