Shrimp Salad

One can shrimps, 2 hard boiled eggs chopped fine, 1 cup chopped celery, one-half cup English walnuts. Mix with mayonnaise into which whipped cream has been stirred and serve very cold. Lobster may be used or shrimps and lobster mixed. Mrs. Don S. Prentiss.

Beef Tongue Salad

Boil one smoked beef tongue until thoroughly done. When cold grate it very fine. Then take the yolks of 4 hard boiled eggs, mash fine, and add 2 tablespoonfuls of the best olive oil to the eggs, and beat in well; then add a dessertspoonful of salt, pepper to taste and about a quarter of pint of good vinegar; beat the dressing well. Just before time to serve, mix the dressing with the tongue. Mrs. Harry Walter.

Adirondack Salad

One can peas, 5 cents worth cream cheese, one-half dozen small sweet cucumber pickles. Drain the juice from the peas, cut cheese and pickles in small pieces. Mix all together with any good salad dressing mixed with about half a cup of whipped cream. - Bess Bassett.

Tomato Salad

Boil one-half can of tomatoes, 6 cloves, a large slice onion, 1 stalk celery and one-half teaspoonful salt for fifteen minutes, strain, and add to the strained pulp 2 tablespoons of vinegar and a speck of cayenne pepper. When boiling add 2 tablespoons of granulated gelatine, stir until gelatine is dissolved. Place 2 stuffed olives in each cup in which you intend to mould the jelly and pour over them the jelly and set on ice or in a cold place. When ready to serve invert each mold on a lettuce leaf and pour a spoonful of salad dressing over each mould. - Bessie K. Bigelow.

Tomato Salad

Skin tomatoes carefully, cut off top and with a silver fork, loosen the center of tomato so the dressing can go into the tomato. Pour dressing over tomato which has been placed in a nest of lettuce. Mrs. Cora D. Pyles.

American Beauty Salad

Slice tart apples,, oranges, pineapple and celery in cups. Fill with sour lemon jelly, colored red. When perfectly firm turn out on lettuce leaves, press half a blanched English walnut on top and serve with mayonnaise mixed with plenty of whipped cream. Bess Bassett.

Nut Salad

Three cups English walnuts, I cup white grapes. Add cream dressing as follows: whites of 3 eggs and yolks of 3 eggs well beaten, 1 and one-half teaspoons of butter. Mix 1 and one-half tablespoons of sugar, 1 tablespoon of mustard and a dash of cayenne pepper, add to vinegar and eggs. Boil. When cold add one-half cup of whipped cream.

Ruth Guthrie.

Waldorf Salad

About equal parts of tart apple and celery. English walnuts chopped coarsely. Add these in about the ratio of one-third to the celery and apples. Mix thoroughly and pour mayonnaise dressing over the whole. Serve in lettuce leaf. To make richer add a spoonful of whipped cream on top of each helping.

Mrs. Cora D. Pyles.

Mrs. Tillie Gregory.

Nell M. Burrows.

Summer Salad

Slice peeled tomatoes and alternate with cucumber and chopped onion in a salad bowl lined with crisp lettuce leaves. Mayonnaise.

Summer Salad

Garnish the number of plates desired with a lettuce leaf. Cut in large pieces, alternately, ripe tomato, celery, cucumber and onion, with mayonnaise dressing on top. No stirring or mixing of ingredients. Bertha Louise Wolff.

Pulp and juice of a large can of tomatoes. Season with salt, pepper and Onion juice. Stiffen with gelatine, using half a package for a quart. Mould in small cups. Serve on. lettuce leaves with mayonnaise

Banana And Celery Salad

Six bananas, half a cup of nuts cut fine and 2 stalks of celery. Mix with mayonnaise, fill the banana skins, chill and serve on lettuce leaves.

Marguerite Salad

Make a bed of lettuce leaves on each individual dish. Slice hard boiled eggs lengthwise and remove the yolks whole. Put a yolk in the center of each plate and arrange the white around it, cut in strips to resemble the petals of a marguerite. Mayonnaise.

Endive Salad

For two bunches of salad take off the dark leaves, cut the rest in small pieces splitting the stalk, lay in salt water for several hours to draw out the bitter taste. Boil 2 potatoes; drain off the water, then mash with a fork, add salt, pepper, (celery and onion cut fine), then the salad and mayonnaise.

Mrs. E. L. Schambra, Wheeling, W. Va.

Egg Salad

Take equal parts of hard boiled egg, celery and onion. Salt to taste and mix with mayonnaise. Opal S. Wolff.