Perfection Salad

1 envelop Knox gelatine.

1/2 cup cold water 1/2 cup mild vinegar.

2 tablespoons lemon juice.

2 cups boiling water.

1/2 cup sugar 1 teaspoon Morton's Iodized salt.

1 cup cabbage shredded.

2 cups celery cut fine.

2 pimentoes cut small.

Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water sugar, and salt and stir until dissolved. When mixture begins to stiffen, add remaining ingredients, turn into mold and chill. Serve with mayonnaise.

If a fruit salad is desired use one small can pineapple cut fine, one grape fruit, one orange and nuts as desired.

Mrs. Fannie Worthington.

Cabbage Salad

1 small head cabbage 1 apple.

2 heads celery Radishes as needed.

Reserve the hearts of the celery, then cut the remainder the apple and the cabbage small and pour a cream mayonnaise dressing over them. Serve on a lettuce leaf and place on top of each portion a piece of the reserved celery and two radishes.

Mrs. James A. James.

Cabbage Slaw

1 small head cabbage.

1 medium sized onion.

Shred cabbage and shave onion fine, or cut new onions fine Mix and put in a fine colander over a pan and pour over several quarts boiling water; remove immediately drain and put into ice water to crisp for an hour or two. Serve with sour cream dressing, the cream whipped stiff and lemon juice or vinegar added to the taste, and celery seed, if desired. This gives an entirely different flavor to the cabbage, and the onion flavor is not noticeable as onion.

Mrs. C. A. Blymyer.

Green Bean Salad

2 cups cooked young green beans 3/4 cup cheese 1 tablespoon finely chopped onion.

1 cup chopped celery 6 small sweet gherkins 1/2 cup English walnuts A little Morton's Iodized salt.

Use either canned or fresh tender beans and leave them whole. Chop all the other ingredients and mix with either mayonnaise or boiled dressing.

Adella B. Anderson.

Santa Barbara Salad

Equal parts of Carrots (raw) Celery.

Raisins Nuts.

Chop separately mix and serve on lettuce leaves with either cream mayonnaise or French dressing.

Mrs. Frank E. Baker.

Fresh Tomato Salad

Small perfect tomatoes.

Small cucumber.

Tiny pearl onions, Green celery.

1/2 cup chopped almonds.

Cut centers from tomatoes and stuff with onion, celery and cucumber cut in small pieces. Add the almonds chopped. Serve on lettuce with French dressing.

Mrs. Frank McElroy.

Vegetable Salad

Lettuce.

Tomatoes.

Cucumbers.

Radishes.

Pimentoes.

Cooked salad dressing.

On individual salad plates place crisp, cold lettuce. In the center place one large thick slice of ripe tomato. Around this arrange a circle of thinly sliced radishes. Between the cucumbers lay slices of young onions and pimentoes. Pour over this two tablespoons of good cooked salad dressing.

Mrs. Walter E. Schwind.