Cucumber Salad

Place in a bowl a small piece of ice, over this pour 1 tablespoon of Worchester sauce. Stir into this a tablespoon olive oil and a teaspoon lemon juice. Stir until thick. Take out ice and serve over cold sliced cucumbers.

Mrs. E. A. Jonas, Henderson, Ky.

Sweet Bread And Cucumber Salad

Parboil a sweet bread, adding to water a bit of bay leaf, a slice of onion and a blade of mace. Cook and cut in small cubes. There should be ¾ cup. Add an equal amount of cucumber cubes or celery. Beat ½ cup thick cream until stiff, add, ¼ tablespoon granulated gelatine soaked in ½ tablespoon cold water and dissolved in 1 ½ teaspoon boiling water. Then add 1½ tablespoon vinegar. Add your sweet bread and cucumber, mix carefully, mold and chill. Arrange on lettuce and serve with mayonnaise. - Mrs. Gloyd W. Wray.

Beet And Cabbage Salad

½ head raw cabbage, 6 cold beets,

Pepper and salt.

Shread cabbage, soak an hour in ice water, drain. Mix with beets cut in cubes. Sprinkle with salt, pepper and minced onion. Serve with French dressing. - Mrs. E. A. Garrett.

Cabbage Slaw

One-half cup each of sugar, vinegar, and sweet milk. Pour over finely chopped cabbage, previously seasoned with salt. - Mrs. J. F. Faber.

Lettuce Salad

Arrange head lettuce leaves on salad plate. On these scatter cream cheese and celery which has been cut in small pieces, also small cubes of banana and a few seedless grapes. Over this serve a good salad dressing.

Mrs. M. J. Grieves.

Meat Relish

Use canned pears. Roll the pears in finely chopped nuts. Place on lettuce leaves and cover with mayonnaise dressing. - Sadie R. McBride.

Salad

½ package Gelatine No. 1, ½ cup cold water,

1 pint boiling water, Juice of one lemon, Vinegar, (to taste), ½ cup sugar,

2 cups celery,

1 teaspoon salt,

1 green pepper (sweet),

1 red pepper (sweet),

1 boiled carrot,

1 can French peas,

¼ lb. blanched almonds.

Soak Gelatine in cold water two minutes. Add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when beginning to set add remaining ingredients which have been diced. Turn into molds and chill. Serve with boiled dressing. - Mrs. Wm, W. Meeker.

Egg And Tomato Jelly Salad

Cook one pint of tomatoes, a bay leaf and onion chopped fine, and a stalk of celery for fifteen minutes; add one-fourth package gelatine previously soaked; strain and season highly, with salt, pepper, sugar, etc., chill four cups; press half a hard boiled egg dipped in liquid gelatine against the side of each cup; when set fill the cup with jelly; unmold on shredded lettuce and serve with mayonnaise. - Mrs. W. C. Tibbetts.

Mock Tomato Salad

Peel and core apples of uniform size. Put them in boiling water, to which has been added one cup of red peppermint drops. By the time the apples are tender, they will be the color of ripe tomatoes. Garnish with mayonnaise dressing, and serve on a bed of endive or watercress.

Mrs. J. W. Bryne.