Sweet-Bread Salad

Boil sweet-breads, slice and mix with sliced boiled potatoes and celery; serve on lettuce with any preferred dressing.

Salade A La Rnsse

Cut up a variety of vegetables in salted water and boil tender. The idea is to have as many colors as passible. Beets must be boiled separately and whole to save their-color, cutting them afterward. Drain, season with pepper, butter and vinegar. A few cooked green peas are an improvement. Heap in a salad dish in the form of a pyramid and cover lightly with nonpareil, mayonnaise or boiled dressing.

Egg Salad

Two large heads of lettuce, coarsely minced; 8 hard-boiled eggs, 1 small teacupful of sweet cream, or 2 table-spoonfuls salad oil (or melted butter), vinegar, mustard, pepper and salt to taste. When lettuce cannot be obtained, part of a small head of cabbage may be substituted, but this must be shaved with a sharp knife, not minced.

Cheese Salad

When lettuce is obtainable cheese salad may be made after the above formula, omitting the eggs, and using finely minced cheese instead.

Either of the above salads will be found highly palatable and nourishing in the absence of meat.

Crab Salad

6 boiled crabs.

1 cupful chopped white cabbage.

½ cupful salad dressing, cream or nonpareil.

Pick the meat out of the crabs, cutting the best parts in pieces. Rub the remainder in the salad dressing; add a little mustard; mix cabbage and dressing thoroughly, and stir in the crab meat lightly.

Cucumbers

Peel, slice thin and lay in salted water for a short time. Serve with vinegar, pepper and salt; 1/3 as many onions sliced with them is an improvement for most persons. Thick sweet cream may be added. If not perfectly fresh keep in cold water for an hour or two.

Lettuce

Arrange fresh crisp lettuce leaves in a deep dish. Slice hard-boiled eggs over the top. Serve with vinegar, sugar and a pinch of salt.

Lettuce is nice with mayonnaise sauce.

Water Cress Salad

Wash and pick over the cress, shake off the moisture and serve. At table pick the twigs apart and season with sugar, pepper, salt, vinegar and oil. This, with crackers and cheese, is sufficient for one course. A window garden of cress kept growing through the winter will be found very useful for salads and garnishes.

Hot Lettuce Salad

½ cup sour cream, fill the cup with vinegar, 1 egg well beaten; turn all into a frying pan with a little melted butter, or dripping, and a pinch of salt. Have the lettuce prepared, and when the mixture boils pour in the prepared lettuce. Stir well together.

Tomatoes Raw

Peel, slice thin, pile in a pretty dish, sprinkling salt and pepper between the layers, and put in the cellar or on ice, two or three hours, to cool. In serving let each guest add sugar and vinegar to suit the taste. A few slices of large yellow tomatoes scattered among the red improves the appearance of the dish.