There comes a time every few days when even the economical housewife finds an accumulation of little things. Just a few peas, a few olives, a slice or two of beets, a cold potato, a little cold steak, a few bits of cold fish-all these may be utilized in salads. The Russian salad will take almost the entire quantity of meat and vegetables.

Fish may be dressed with mayonnaise and served on lettuce leaves. Vegetables may be mixed and served on lettuce leaves with French dressing, or stuffed in peeled and scooped-out tomatoes. An Egyptian salad is palatable, sightly and easily made. Mix peas, string beans, a little cress, chopped cabbage, a grated onion, and season with salt, pepper and celery seed; fill this in scooped-out tomatoes, cover with French dressing, and use at once.