Oh, herbaceous treat! 'Twould tempt the dying anchorite to eat. -Sydney Smith.

Potato Salad

Boil potatoes in skins. Do not peel until cold. Cut in dice. To every pint of potato add ½ tablespoon chopped onion and ½ teaspoon salt. Cover and allow to stand several hours. Make a dressing of 2 well beaten eggs, 1 teaspoon sugar, 2 teaspoons salt, 2 tablespoons flour, 2 teaspoons mixed mustard, ½ cup milk, ½ cup vinegar. Mix dry ingredients, add egg slowly then milk and vinegar. Put in double boiler, when slightly heated add 2 tablespoons olive oil. Cook until it thickens. When cold add to your potato mixture and mix thoroughly. A little chopped green pepper, tomato, celery, pickle or a little grated cheese improves it.

Mrs. Gloyd W. Wray.

Salmon Salad

1 can salmon, 5 pickles sliced,

2 boiled eggs,

2 tablespoons cream.

Mix above and over mixture pour dressing made as follows:

Heat 1 tablespoon vinegar,

1 tablespoon prepared mustard,

1 tablespoon sugar, 1 tablespoon butter,

Mrs. A. R. McLaughlin.

Salmon And Rice Salad

1 can salmon,

2 boiled eggs,

2 tablespoons melted butter, Salt and pepper,

2 cups of boiled rice, Dash of cayenne pepper, 1 teaspoon parsley, Add eggs last.

Dressing for above:

1 teaspoon salt,

1 teaspoon flour,

1 egg,

Butter, size of a walnut,

1 teaspoon of sugar, 1 teaspoon mustard, Cook in double boiler, Thin with cream. Mrs. Reese Williams, Twin Falls, Idaho.

Veal Salad

1 cup chopped veal,

4 hard cooked eggs, chopped, 1 cup chopped celery,

Dressing for above:

1 cup vinegar,

4 egg yolks, well beaten,

1 teaspoon mustard,

1 tablespoon flour,

¼ cup butter, ¼ teaspoon salt, 3 tablespoons sugar.

Mix and cook until thick; add whipped cream if desired.

Mrs. H. B. Huey, Gibson City, Ill.

Chicken Salad

Cut cold boiled fowl in ½ inch dice. For two cups of chicken, add 1½ cups chopped celery and moisten with cream dressing or mayonnaise dressing. Mound on a lettuce leaf, cover with dressing and garnish with thin slices of pickles - Eva L. Straesser.

Tuna Fish Salad

In taste, delicious, in appearance, artistic, for buffet luncheon.

To one pint of Tuna fish, add one-half head of finely chopped cabbage, two bunches of shredded celery, three red pimentos, torn to bits and the small leaves of one head lettuce. Mix with mayonnaise dressing made billowy with whipped cream. Garnish with crisp lettuce leaves on which heap the salad, adding mounds of the whipped cream dressing sprinkled with paprica. - Mrs. W. A. Hinckle.

Vegetable Salad

1 teaspoon gelatine,

1 tablespoon sugar,

2 olives,

2 tablespoons cold water,

1 tablespoon lemon juice,

A few nuts,

6 tablespoons boiling water,

¼ cup celery, cut in small cubes,

Pimento.

Soak gelatine in cold water, add sugar, lemon juice and boiling water. When it begins to thicken add olives, sliced thin, celery, nuts and pimento, cut small. Mold in cups which have been chilled. Serve with salad dressing. - Miss Mary Mclntyre.