Four large oranges, 1 can of pineapple (the fresh pineapple will do) chopped fine, 6 bananas (sliced), one-half cupful of hickory nuts, 1 cupful of sugar. Dissolve three-fourths box Plymouth Rock gelatine, add one-half cup sugar, pour over the fruit and set in a cool place for a few hours before serving. Olive Willits Cawthron.

Fruit Salad

Take 3 oranges, 3 bananas, 1 pineapple, 1 quart of strawberries. Put a layer of pineapple cut up in small bits in the bottom of dish and sprinkle with sugar; then put a layer of bananas, one of oranges and lastly one of strawberries, taking care to sprinkle sugar over each layer. Delicious. To be eaten with cake. Mrs. D. M. Candor.

Fruit Salad

One dozen oranges, 1 dozen bananas, 1 pound white grapes, one-half box gelatine. Peel and slice bananas in dish and sprinkle with sugar; peel oranges and cut in small squares; removing the seed, and sprinkle with sugar. Cut grapes in small pieces, removing the seed and sprinkle with sugar. Soak the gelatine in one pint of cold water, add one pint of sugar, one and one-half pints boiling water, mix fruits all together and pour gelatine over. Let it harden on ice until ready to serve. This makes one gallon of salad.

Mrs. Theresa Dool.

Fruit Salad

Six oranges pared and cut in small pieces, 6 bananas cut in small pieces, 1 can pineapple cut fine and add juice, two cupfuls of sugar, one box phosphate gelatine soaked in one-half cup cold water. After it is soaked add one pint boiling water, mix sugar with fruit, then pour over all the gelatine, mix well and put in mould and set away to form.

Mrs. Joseph Boyd.

Sara C. Ramsey.