Orange Salad (Individual)

Peel orange and remove connecting skins. Place orange sections in a circle overlapping each other on leaves of head lettuce.

1 tbsp. cheese, 1/2 tbsp. finely-chopped nuts, 1/2 tbsp. minced raisins, 1/2 tsp. paprika and enough cream to make smooth. Form in a ball and place in center of orange circle. Serve with Wright's Olive dressing, with a little lemon juice added.

- Mrs. J. E. Hathaway.

Perfection Salad

Dissolve a pkge. of lemon jello in a pt. of boiling water and add 2 tbsp. vinegar. Mix 1 cup of shredded cabbage and 1 cup of celery (chopped), the pulp of 2 oranges, cut fine, and about 1/3 of a small can of pimento, when it begins to set.

Mold in individual molds and serve on lettuce with Wright's Salad Dressing. - Mrs. Andrew Leaf.

Pineapple Salad

2 cups diced pineapple, 1 cup diced celery, 1 box marshmallows cut in fourths.

Mix all together with Wright's mayonnaise. Serve on crisp lettuce leaves; garnish with cheese balls.

- Mrs. J. A. Johnson.

Pimento Salad

1 pkg. acidulated Knox's Gelatine. Add juice of can of pineapple to this and let stand 1/2 hour. Add 1 1/2 quarts boiling water and 1 1/2 cups sugar. When it begins to jell, add small can of pimento, cut into strips with shears, and the diced pineapple. Small white onions may be added if desired. Serve on lettuce leaf with Wright's salad dressing. - Mrs. A. H. Graves.

Potato Salad

6 potatoes, 2 hard boiled eggs, 1 small onion, 1 cup chopped celery, 1 green pepper. Boil potatoes in jackets, peel and dice. Chop celery and onion and mix with potatoes. Add salt and pepper to taste. Use plenty of Wright's Supreme Mayonnaise. Stir and toss lightly to avoid breaking up potato. Garnish with thinly-sliced egg and strips of pepper. - Y. K. W.

Prune Salad

1 1/2 cup cooked prunes, 1 cup celery, chopped fine, 1 grape fruit, diced, 1/2 cup Wright's Mayonnaise dressing.

Mix all together, place on lettuce leaf, garnish with parsley and pimentos. - Mrs. Frank Phinisey.

Moulded Salmon Salad

1 can salmon, yolks of 2 eggs, 1/2 tsp. salt, 1/2 tbsp. melted butter, 1 1/2 tbsp. sugar, 1/2 tbsp. flour, 3/4 cup milk, 1 tsp. mustard, 1 1/2 cups vinegar, dash of paprika, 3/4 tbsp. gelatine soaked in 2 tbsp. of cold water.

Place all in mold. Serve with cucumber sauce.

- Mrs. Ella Scovill.

Snappy Salad

Ripe tomatoes, 1 crisp cucumber, 1 orange, lettuce, mayonnaise dressing and paprika.

Slice tomatoes and cucumber on the lettuce. Divide the orange in sections and lay around the other. Pile mayonnaise on top and sprinkle with paprika.

- Mrs. L. Ermil Butler.

Spaghetti Salad

1 package spaghetti cooked until tender, 1/2 cup mixed pickles, 1 bunch celery, 1 green pepper, 1 pimento, 1 large onion. Chop fine and mix together. Serve with Wright's salad dressing. - Mrs. E. Walder.

Vegetable Salad

6 good-sized potatoes, boiled and sliced thin, 3/4 cup finely-chopped cabbage, 3 tbsp. chopped pickles, 2 chopped onions, 2 chopped apples, yolks of 3 hardboiled eggs, pounded fine, a green pepper, cut fine, butter size of an egg, 1 tbsp. flour.

Chop all separately, then mix thoroughly. Pour over it Wright's salad dressing.

- Mrs. Florence O. Baulch.

Steamed Apples (Side Dish With Meat.)

6 red apples, 1 cup sugar, 1/2 cup water, 5 cents worth cinnamon drops.

Core apples as for baking. Place in pan which can be tightly covered, add sugar, water and candy. Cook slowly on top of stove until done.

- Mrs. Frank Camp.