Prune Salad

Boil large prunes in sweetened water to which has been added a little lemon juice and a pinch of salt. Remove stones and fill with cream cheese or nuts, or both combined. Serve four or five to each person on lettuce with salad dressing.

Mrs. John Hall.

Rice Salad

With cooked rice mix canned peas, tiny pieces of cooked carrots, beets or pimento. Press in small cups. When ready, to serve, turn out on lettuce leaves and add salad dressing.

Mrs. C. J. Chandler.

Ring Salad

Take 1 large onion, 1 large tomato, 1 green pepper, lettuce; slice onion, pull apart to make rings; skin tomato, cool and cut in rings; put peppers in hot fat to remove skins; cut in rings, remove centers. Cut lettuce in long strings; pull through rings, three of each kind. Use cheese salad dressing. Mrs. McKean.

Shrimp Salad

Cut cucumbers lengthwise, take out seeds and part of meat. Fill with shrimp, cut small. Serve on lettuce leaf with mayonnaise. Mrs. George E. Potter.

Mrs. H. C. Leech.

Waldorf Salad

Take 1 cup chopped celery; soak in ice water. Dice 4 medium sized apples; lay in ice water for a while. Drain and mix celery and apples, and add 1/2 cup English walnuts. Cover with Mayonnaise Dressing and serve on crisp lettuce.

Daisy Buell.

Lobster Or Shrimp Salad

Cut lobster, allowing 2/3 lobster to 1/3 celery. Mix with any salad dressing. Serve on lettuce leaves.

Mrs. E. I. Chase.

London Salad

Cream 1 cup mild cheese (grated) and 1 Philadelphia cream cheese with enough milk to soften. Add 1/2 pint cream, whipped stiff, 3/4 tablespoon plain Knox gelatine. Soak in 3/4 tablespoon cold water and dissolve in 3/4 tablespoon hot water. Beat into mixture and add 1 1/2 pimentos cut fine. Put into melon mold to harden. When cold remove from mold. Dissolve package of raspberry jello and put into same mold. When nearly congealed put the cheese filling in center and let harden. Mrs. E. I. Chase.

Salad

Place lettuce leaves on plate and on that put strips of French endive, then place sections of grapefruit on this and on top of all and around edge put thin slices of kumquats not peeled. Pour French dressing over all.

Mrs. Geo. E. McKean.

Luncheon Salad

1 envelope Knox Sparkling Gelatine. 1/2 cup sugar. 3 tart apples. 1 cup cold water. 1 cup celery, cut in small pieces. l 1/2 cups boiling water. 1/2 cup lemon juice. 1/2 cup pecan nut meats.

Soak gelatine in cold water five minutes, and dissolve in boiling water. Add lemon juice and sugar. When mixture begins to stiffen, add apples, sliced in small pieces, chopped celery and broken nut meat's. Turn into mold, first dipped, in cold water, and chill. Accompany with mayonnaise dressing. This mixture may be served in cases made from bright red apples.