SALADS Water Cress and Stririg-Bean Salad.
Arrange water cress on a flat dish; in the middle put a small heap of cream-cheese balls; around these lay in regular piles cooked and seasoned string beans; cover with French dressing.
Cucumber-and-Tomato Salad in Cu cumber's.
Cut lengthwise large cucumbers; scoop out the centers in good-sized bits; mix with equal parts of peeled tomatoes cut into small bits, and re fill the cucumber shells. Set on let tuce, and cover with French dressing.
Crab Salad.
1 dozen crabs, 1 cupful mayonnaise, heads lettuce, , 1 green pepper.
Put the crabs in warm water, add a tablespoonful salt, stand the kettle over a brisk fire, and boil thirty min utes. When cold, pick out the meat and put it away until wanted. Wash and dry the lettuce carefully. Stand on the ice until wanted. When ready to serve, mix the crab meat, pepper cut into fine strips, and mayonnaise lightly together. Garnish the dish with lettuce leaves, place the mixture in the center, and serve.
Camp Salad.
Prepare a mixture of salad vege tables, or the following; lettuce torn into bits, dandelion nicely bleached, chives, and parsley minced fine, tiny cooked string beans or peas, a small onion or a bit of leek, and a tomato or a bit of celery. Cut 6 or 8 thin
slices of bacon into bits and let them cook in a spider until crisp. Add 1 tablespoonful tarragon vinegar; pour the hot fat with the bacon over the salad mixture, and serve at once.
Celery, Apple, and Nut Salad.
Clean the celery and lettuce and set it to crisp in a wet napkin on the ice. When ready to serve, cut the celery in thin, crescent-shaped pieces; cut the apples in eighths, remove core, skin and slice crosswise in thin pieces, then crumble the pecans or walnuts. Take equal parts celery and apple and 1 part nuts. Mix with mayonnaise to hold together. Ar range the mixture on a platter in a mold with lettuce around the edge, cover with mayonnaise and garnish with thin rings or crescents of red skinned apples and celery tips.
Ensalada (Mexican recipe).
Slice 2 Spanish onions in thin rings, cut 2 fresh chilis across in rings, re moving the seeds, and slice 3 ripe, firm tomatoes. Put these in alter nate layers in a shallow bowl, sprin kle parsley and bread crumbs over the top, and cover with a dressing made of 3 parts oil to 1 vinegar, seasoned with salt. Serve ice cold.—