Bean Salad

1 can kidney beans, ½ cup pickles chopped,

1 cup chopped celery, medium sized onion.

Serve with mayonnaise dressing. - Mrs. W. D. Starnes.

Green Bean Salad

1 pt. cooked green stringless beans, 1 cup onion chopped fine,

1 cup celery, cut.

Mix all together well with mayonnaise dressing. Serve on lettuce leaves. - Mrs. J. C. Wynd.

Asparagus Tip Salad

Chop parsley, olives and green peppers and put over asparagus tips. Serve with mayonnaise. - Mrs. H. L. Clark.

Fruit Salad

Slice 2 bananas, 1 orange, enough pineapple to make half a cup, and ½ cup pitted cherries. Mix, lay on lettuce, and pour over French dressing. Just before serving sprinkle with grated cocoanut. Serve cold.

Lilah Stowers, Owensboro, Ky.

Salad

Place three lettuce leaves in a plate and on them lay a slice of canned pineapple, a half of a peach, and scatter nut meats over a mayonnaise dressing on the top. Add a spoonful of whipped cream.

Mrs. Winslow Evans.

Marshmallow Salad

One-half pound white grapes seeded and cut. One-half pound marsh-mallows cut into quarters. One cup of nuts. One-half cup celery cut fine. Whipped cream with enough mayonnaise to make it tasty.

Mrs. A. E. Giles.

Orange Salad

Peel one orange and cut in strips, removing tissue. Place one-half orange on plate of garnish, scatter over this a few nuts cut in small pieces, then second layer of orange, a few more nuts and over all a good salad dressing. -. A. A. Harding.

Pineapple Salad

1 can of sliced pineapple, 1 lb. of New York cheese,

½ can pimento (small size).

Grind cheese and pimentoes together, mix and form in balls, place one cheese ball in center of each slice of pineapple, drop around the pineapple a spoonful of whipped cream to which salad dressing has been added, serve on lettuce leaves. This will serve 9 plates.

Mrs. G. S. Muchmore.

Pear Salad

Drain canned pears, place ½ of a pear on chilled lettuce with the hollow part of pear turned up. Fill the hollow with pecan meats. Drop a teaspoon of mayonnaise dressing. Cover all with whipped cream, place a cherry on top. - Mrs. W. B. Reed.

Grape Fruit Salad

Two grape fruit broken in small pieces, 1 cup celery, ½ cup English walnuts, mix with cream boiled dressing. After arranging on lettuce leaves, cover top with almonds, blanched and ground. Cream boiled dressing: Put 2 slightly beaten egg yolks in double boiler, add slowly 4 tablespoons hot vinegar, beating until thick, add 2 tablespoons butter, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon mustard, a little paprika. When ready to serve add ¾ cup whipped cream. - Mrs. J. W. Byrne.

Prune And Pecan Salad

Mix ½ pound cooked prunes, cut lengthwise and ¼ pound pecans, seasoned with a dash of paprika and salt. Add 1 cup of whipped cream, ½ teaspoon paprika, ¼ teaspoon salt, 2 tablespoons lemon juice. Beat until firm. Mix with prunes and pecans, saving a few for top. Put a spoonful on lettuce leaves. - Mrs. H. L. Clark.

Lemon Jelly Salad

1 package Gelatine, ½ cup nuts,

1 cup cold water, ¾ cup sugar,

2 oranges, Coloring,

A little salt,

2 cups or 1 pt. boiling water,

½ cup lemon juice,

2 slices pineapple cut in cubes,

1 banana.

Add fruit when the jelly is setting. Mold in small ramekins and serve on a lettuce leaf with salad dressing. Excellent.

Mrs. Wellington Housworth.

Cottage Cheese And Pimento Salad

Take 2 cups of cottage cheese, a small can of pimentoes, cut in small pieces and mix thoroughly. Then add mayonnaise dressing and mix thoroughly. Serve on lettuce leaf. - Mrs. C. L. Venard.

Pimento Cheese Salad

Measure and have all ingredients ready for mixture before you start putting these together as you need to work fast. ½ cup whipping cream, 1 tablespoon gelatine dissolved in 2 tablespoons boiling water, 1 tablespoon lemon juice, two-thirds cup grated cheese, one-third cup chopped pimentoes, ½ cup blanched almonds. Stir cheese, pimento, and lemon juice. Add dissolved gelatine, fold in whipped cream. Stuff green peppers with the mixture. In serving place a large slice of pineapple on lettuce hearts. Slice peppers with very sharp knife and lay about pineapple. Serve with mayonnaise or whipped cream. - Mrs. F. H. Putnam.

Perfection Salad

1 envelope of gelatine, ½ cup of cold water, 1 teaspoon salt, 1 pint boiling water, cup of vinegar,

½ cup pure fruit acid,

1 cup finely shredded cabbage, ½ cup of sugar,

2 cups celery cut in small pieces, ¼ can sweet red pepper.

Soak the gelatine in cold water, add vinegar, pure fruit acid, dissolved in boiling water, sugar and salt. Add celery, cabbage and peppers.

Mrs. Winslow Evans.

Almond Salad

Chop and stone ten olives, add one-half cup blanched almonds chopped, also one-half cup tender celery cut fine; mix with salad dressing and serve on lettuce leaf. - Mrs. W. C. Tibbetts.