"To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together." - Spanish Proverb.

Oyster Salad

For a pound can or a solid pint of oysters use the following dressing: Beat 2 eggs, add one-fourth cup each of cream and vinegar, one-half teaspoonful each of mustard, celery salt and salt, a dust of cayenne, 1 tablespoonful butter, put into double boiler and cook like soft custard, parboil the oysters, drain then and add the dressing. Set away to cool until serving time. Mrs. J. F. Henderson.

Lobster Salad

Take a can of lobsters and pick the meat in bits, (not too fine), saving the coral separate for garnishing. Cut up a head of lettuce in large pieces, place in a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of 2 eggs well beaten, add 3 teaspoonfuls salad oil, dropping slowly, beating all the time, then a salt spoonful of salt, pepper, 1 teaspoonful mixed mustard, vinegar to taste. Pour this over the lobster, and serve.

Alice Jay Collier. Chattanooga, Tenn.

Salmon Salad

One can of salmon, one quart of finely chopped cabbage. 2 heads of celery chopped fine, 3 hard boiled eggs cut fine, 4 small cucumbers, cut fine, vinegar, pepper and salt to taste, 1 tablespoonful prepared mustard or 2 tablespoonfuls Durkee's salad dressing. Sara C. Ramsey.

Sauce For Salmon

One cupful milk heated to a boil, thicken with level tablespoonful of corn starch wet with a little milk or water, add liquor from salmon, and a large spoonful of butter. Have one egg beaten very light. Add the egg and pepper to taste, take from fire and let stand in boiling water three minutes, covered. Then add juice of 1 small lemon, mix well and turn out immediately. Pour all over and around the salmon, on a deep platter. Mrs. Clara D. Butler.

Shrimp Salad

One can of shrimps, one-third can of French kidney beans, 1 stalk of celery. Rinse shrimps in cold water, cut into small pieces and let stand in weak vinegar for two hours, drain, add chopped celery, place a large spoonful with a row of the beans around it in a crisp lettuce leaf, serve very cold with a spoonful of mayonnaise. Mary O. McKinney.

Chicken Salad

Cook 1 chicken until it parts from the bones easily. When cold cut into small bits, adding 4 heads of crisp celery chopped fine, also the grated root. Prepare a dressing thus: Rub the yolks of 4 eggs (boiled hard) smooth, adding 2 teaspoonfuls prepared mustard, the liquor the fowl is boiled in, the juice of two lemons, one-half cupful of vinegar, 1 tablespoonful sugar, 2 generous tablespoonfuls melted butter (or oil), yolk of 1 raw egg cooked with a little hot vinegar, salt, white pepper, to taste, whites of 2 eggs chopped fine. Shortly before serving pour over the whole two-thirds cupful sweet cream. Garnish with lettuce or celery.

Mrs. J. T. Mardock.