Crab Salad

Remove meat from two fresh crabs leaving pieces as large as possible. For dressing take one cup of mayonnaise to which add:

1/4 cup of catsup.

1/2 cup minced celery.

1/4 cup minced green peppers.

1/4 teaspoon prepared mustard 1/4 teaspoon horseradish.

Mix well and pour over crab meat. Garnish with fresh tomatoes and hard cooked eggs.

Leah Kahn, Seattle, Wash.

University of Washington.

Shrimp Salad

Prepare shrimps by cutting into small pieces. Add one-half cup cold peas, one-half cup celery cut fine. Mix well with mayonnaise and serve on lettuce.

Mabel Osborne, Pasadena, Calif. University of Southern California.

Tomato Salad

1 pint canned tomatoes Salt and red pepper 1 cup chopped white grapes and nutmeats.

1 large tablespoon gelatine 1/2 cup finely chopped celery 1 green pepper, shredded.

Stew and strain tomatoes. Season with salt and red pepper. Add other ingredients and mold. Serve on lettuce with mayonnaise dressing.

Thorborg Swenson, Rockford, Ill. University of Wisconsin.

Shamrock Salad (Six Servings)

3 green peppers 1 cup cream cheese.

6 stuffed olives Lettuce.

Stuff well washed and scraped peppers with cheese seasoned and mixed with chopped olives. Chill one hour. Cut in slices, serving three or four on each leaf of lettuce.

Ruth Kennish, Kewanee, Ill. Iowa State College.

Beet And Celery Salad

Boil and pickle four medium sized beets. Clean one large bunch of celery. Dice beets and celery together. Mix with salad dressing. Serve on lettuce leaves. Sprinkle with nuts. Serves six.

Edith V. Grupe, Buffalo, N. Y. University of Buffalo.

Kidney Bean Salad

3 stalks celery.

1 dozen sweet pickles.

1 can kidney beans.

Dressing

2 tablespoons vinegar 2 tablespoons sugar.

1/2 teaspoon salt 1 egg.

1 tablespoon (scant) mustard.

Mix dry ingredients, add vinegar to them. Bring to the boiling point, cool slightly and add egg well beaten. Bring to boiling point again, stirring constantly. Cool, pour over salad and serve.

Fern Mauer, Bloomington, Ill. Illinois Wesleyan University.

Pea Salad

1 can peas.

2 hard cooked eggs.

3 sweet pickles.

6 small radishes - red 3/4 cup diced cheese Mayonnaise dressing.

Chop or slice eggs, pickles, and radishes. Add a little salt to peas. Combine all ingredients together with mayonnaise.

Gladys Pierce, Greencastle, Ind. De Pauw University.

Robin's Egg Salad (Six Servings)

1 cup cream cheese 1/4 cup almond meats.

Minced parsley Shredded lettuce.

In a nest of shredded lettuce, place five or six small balls of cheese rolled in parsley, an almond being placed in the center of each ball. Serve with French dressing.

Helen Vinson, Algona, Iowa Iowa State College.