Green California grapes cut in half and seeded, a little celery cut in dice, pecan nuts cut in halves and a few quartered olives. Mix carefully with salad dressing and before serving add one-half cup of cream.

BEST EVER SALAD

Mrs. Kathryn M. Haskell

One orange cut in quarters; one banana cut in small oblong pieces; one small can of pineapple cut in small pieces; one-half cup chopped English walnuts.

Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice; one-fourth cup lemon juice; one-half cup sugar; cook until it thickens; let get cold and pour over fruit.

TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS

Katherine Blade

Peel nice ripe tomatoes; scoop out the centers and fill with cottage cheese and minced almonds; place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise.

TOMATO EN SURPRISE

Mrs. J. E. Kelly

Peel a nice large tomato and empty its contents; take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing; and add a pinch of salt and a dash of paprika. Mix well and fill the tomato with this mixture. The tomatoes must be served very cold.

A NOVEL SALAD DISH

Mrs. Campbell

Take large and long cuc.u.mbers, cut them through the middle lengthwise, sc.r.a.pe out the inside and one has a pretty green boat in which to serve the salad. This is particularly pretty with lobster or shrimp salad on account of the contrast in the color.

CHRISTMAS SALAD

Marian Blade

Two large grapefruit; one cup chopped celery; one cup chopped tart apples; one-half cup hickory nut meats. Cut grapefruit in small pieces, being careful to remove all part.i.tions and tough parts. Drain off juice, add celery, apples, nuts and mayonnaise. Toss together and serve on small leaves of cabbage. Garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves.

DATE AND PINEAPPLE SALAD

Mrs. Lyman

One pound dates; four slices pineapple; one cup nut meats. Wash the dates and steam for five minutes, dry in oven. Cut in half removing the seed. Chop nut meats. Cut pineapple into small cubes and mix with nut meats. Marinate with French dressing and stuff dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.

NEAPOLITAN SALAD

Mrs. Lyman Holsey

Two cups of cottage cheese; one-half c.u.m cream; one-half teaspoonful salt. Mix cheese with cream and salt. Color one-third of mixture with beet juice, pink. Mold in brick shaped tin which has been dipped in very cold water. Put in a layer of white, then the pink, then white. Chill thoroughly before turning out. Slice with very sharp knife dipped in hot water. Serve on lettuce leaves.

ANCHOVIE BONNES-BOUCHES

Mrs. Trumen

Fillet some anchovies, cut them into thin strips, and put them on a dish with some shredded lettuce leaves, small radishes, some capers, thin slices of lemon and chopped parsley. Arrange all tastefully, season with lemon juice mixed with salad oil, garnish with stoned olives and the yolks and the whites of hard boiled eggs.

CUc.u.mBER SALAD

Mrs. J. T. Brown

One cuc.u.mber cut very fine; one can grated pineapple; juice of four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the gelatine in a little water; then add the juice of pineapple and lemons; when it begins to set add the cuc.u.mber and pineapple. Put in molds, serve with a cream mayonnaise dressing.

CUc.u.mBER SALAD

Mrs. Maxwell

Peel the cuc.u.mbers, cut them in thin slices without cutting the slices off, thus giving the appearance of a whole cuc.u.mber. Insert in each opening thin slices of radishes with the peel on, sliced to the exact size of the cuc.u.mber. Chill thoroughly and serve with French dressing.

b.u.t.tER BEAN SALAD

Mrs. Lyman

One pint b.u.t.ter beans (canned or cooked); one cup chopped celery; one tablespoonful finely chopped onion; one tablespoonfud finely chopped green pepper. Mix ingredients together lightly. Garnish with grated cheese, and serve with French dressing.

CREAM CHEESE

Mrs. C. E. Ellis

One Neufachatel cheese; one-half that quant.i.ty of b.u.t.ter; one tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink with vegetable coloring; roll in nuts, finely chopped. Serve on a lettuce leaf.

BANANA SALAD

Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts and serve on lettuce leaves.

NORMANDY SALAD

Mrs. Theresa B. Orr

One can French peas washed and strained. One-half pound English walnuts cut the size of the peas. Mix dressing with nuts. Toss with peas and serve on lettuce leaves.