MAY E. SHERWOOD.
Summer Salad.
2 stalks celery, 2 seeded green peppers, 2 tomatoes, 2 tablespoonfuls cream, 2 tablespoonfuls mayonnaise, Vinegar, Salt and pepper.
Finely slice the celery and peppers, add the tomatoes skinned and cut in quarters. Beat the cream until stiff, add to the mayonnaise, with vinegar, salt, and pepper to taste. Mix with the yegetables, and arrange on a bed of escarole.
No-name Salad.
Make a mayonnaise, d small amount of aspic, and a French dressing. Flake any cold cooked fish, either of one kind or mixed, and lay for an hour in d deep plate sprinkled with oil and vinegar. Line a plain, flat topped mold with liquid aspic by pouring in a small quantity and tip ping the mold in a bed of cracked ice till every part is thickly coated; then set on ice. Ornament the bot tom (which will be the top) with a round of truffles in the center and a dozen shrimps radiating from it, dec orate the sides with a ring of shrimps alternating with slices of truffle; set these with a little more aspic. Add to the mayonnaise its own bulk of the jelly and put in the mold a layer of the mixture, then d, layer of fish just as you lift it from the marinade; strew with capers, add another layer of sauce, then fish, till the mold is full; garnish with cauliflower and water cress seasoned with French dressing.—ANNE WARNER.
Salmon Salad.
Place on a bed of lettuce the con tents of 1 can salmon, freed from oil and bones, and flaked. Pour over
the fish boiled salad dressing or mayonnaise, then garnish with slices of hard-boiled eggs and lemon.
Garcia Salad (Spanish recipe).
Cut celery, apples, and fresh to matoes in thin strips about two inches long; serve on lettuce leaves vvith French dressing. A slice of truffle on the top adds to the appear ance and flavor.—Goon HOUSEKEEP ING.
Bavarian Salad.
Shred very fine 2 heads lettuce, chop 2 onions fine, and cut 1 cold beet into cubes. Make a layer of the lettuce, toss together the beets and onion and pile on lettuce. Marinate with a French dressing, pour over the top an oil mayonnaise, garnish with sliced olives.
Potato-and-Pepper Salad.
3 large cold potatoes, 1 green pepper, 4 tablespoonfuls vinegar, 2 tablespoonfuls ice water, 1 teaspoonful powdered sugar, Dash pepper, 1 teaspoonful salt, 2 tablespoonfuls oil.
Cut the potatoes into half-inch dice. Remove the seeds from the pepper and chop fine. Mix the vine gar, water, sugar, salt, and pepper. Put a layer of potatoes into the salad dish, then a layer of chopped pepper, and sprinkle over it a tablespoonful oil. Put in another layer of potatoes and peppers, add the other table spoonful oil, and pour over all the vinegar. Set in the refrigerator for fifteen minutes to marinate.—MARIA