"To make a perfect salad there must be a spendthrift for oil, a miser for vinegar, a wise mind for salt and a madcap to stir the ingredients up and mix well together."

(For all purposes we recommend Ehmann Olive Oil, manufactured by the Ehmann Olive Co., Oroville, California.)

Bell Peppers Stuffed With Crab

Cut a slice from stem end of pepper, remove seeds and place the peppers in cold water; shred the meat of one crab very fine, mix it thoroughly with mayonnaise dressing made of Ehmann olive oil; season nicely, and stuff the peppers with it; put them on the ice until ready to serve. They should be prepared some time before needed. When ready to serve, place each pepper on a crisp leaf of lettuce.

Celery And Pimento Salad

One envelope gelatine soaked in one-half cup of water; when dissolved, add pint of boiling water; one-half cup lemon juice and one-half cup sugar; when cold and beginning to mould, add one-third can pimentos and one and one-half cups celery, doffed very fine, and salt to taste. Put in individual molds and serve on lettuce leaves.

Cheese Salad

One-half cup cream, one-fourth cup olives or pimentos cut fine, one cup grated eastern cream cheese, two tablespoons gelatine dissolved in one-half cup boiling water, and allow to cool a little red pepper, mustard and salt to taste; whip cream to fluff stage; stir in cheese and gelatine and olives; pour in molds and set on ice to harden. Serve on lettuce leaves with mayonnaise dressing made of Ehmann olive oil.

Carrot Salad

Twelve small carrots grated, two small onions grated, two hard boiled eggs chopped, five pieces tender celery (small); a little parsley, mayonnaise dressing made of Ehmann olive oil, paprica, salt; garnish.

Oyster Salad

Drain oysters; to the juice of one dozen oysters add three table-spoonsful vinegar, good dash of pepper, small tablespoonful salt; let-come to a boil, drop oysters and let remain until heated through, then drain and put on ice. When preparing for the salad cut them in halves or quarters (according to size of oyster) and mix with mayonnaise dressing made of Ehmann olive oil and the chopped whites of some hard-boiled eggs. Lay this upon lettuce leaves, and on the top put the yolks of the hard-boiled eggs, first putting them through a "potato-ricer."

Tuna Salad

Cut into dice one can of White Star Brand Tuna, add one cup of celery chopped fine and mix with mayonnaise dressing made of Ehmann olive oil. Serve with sliced tomatoes, string beans, cucumbers and lettuce. Add French dressing and paprika. - G. S. H.

Fruit Salad

Generous serving for eight persons: One-pound can of pineapple (cut small), one-half pound large white grapes, one-fourth pound marsh-mallows (cut small with scissors), two ounces pecan meats chopped; let pineapple and grapes in muslin bags. Dressing: Two yolks of eggs well beaten, juice of one-half large lemon, pinch of mustard and salt, pinch of soda; cook until thick, then add one-half cup milk; let cool in ice box, then beat in one-half cup whipped cream; let stand on ice for a few minutes.