Jellied Salad

Granulated gelatine, 1 envelope.

Cold water, 1/2 cup.

Mild vinegar, 1/2 cup.

Lemon, 1.

Boiling water, 1 pint.

Salt, 1 teaspoon.

Shredded cabbage, 1 cup.

Sugar, 1/2 cup.

Celery, 2 cups.

Sweet red peppers, 1/4 can.

Soak gelatine in cold water 1/2 hour, add vinegar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set add remaining ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing.

Spring Salad

Tomatoes, 4. Green pepper, 1.

Spring onions, 2. Radishes, 5.

Cucumber, 1.

Slice tomatoes, onions, radishes and cucumbers, mix well and spread on lettuce leaves. Sprinkle with the green Pepper, chopped fine, and serve with French dressing.

Corned Beef Salad

Cut cold corned beef into dice, mix with diced celery, a few diced boiled potatoes and diced beets. Line a salad bowl with crisp lettuce and fill with this mixture. Cover with French dressing to which has been added 2 teaspoons of grated horseradish.

Stuffed Egg Salad

Cook eggs for 1/2 hour. Let cool, then shell, cut in halves with a sharp knife and remove yolk from white. Rub yolks to a paste with a little melted butter, some chopped ham or tongue, and salt, pepper and mustard to taste. Make paste into balls and put 1 in each half of white. Serve on a bed of lettuce leaves with mayon-naise dressing.

Fish Flake Salad

Any fish may be used for this, salmon, tuna fish, shrimp, shad and crabmeat being most suitable. Flake the fish fine and mix with chopped celery, chopped green pepper, chopped cucumber, peas or chopped olives. Mix lightly in French dressing and serve on white lettuce leaves with a tablespoon of mayonnaise on top. Garnish with tiny radishes.

Creole Salad

Oranges, 2. Green pepper, 1.

Olives, 2 teaspoons. Olive oil.

Lemon juice.

Line a salad bowl with young, delicate lettuce leaves, well washed and dried. Break the oranges into sections, skin each sec-tion and cut in halves. Shred the green pepper, sprinkle over the orange and add chopped olives. Season with olive oil, salt and lemon juice

Cheese Salad

Hard-boiled egg yolk, 1. Olive oil, 1 tablespoon. Mustard, 1 teaspoon. Sugar, 1 teaspoon. Salt, 1 teaspoon.

Cayenne pepper, few grains. Grated cheese, 1/2 pound. Vinegar, 1 tablespoon. Onion, 1 slice. Lettuce.

Rub the hard-boiled egg yolk smooth with the oil, then add one at a time and mixing thoroughly the mustard, sugar, salt and cayenne. Add cheese and vinegar in which the onion has been stand-ing for 1/2 an hour and serve on lettuce leaves.

Potato Savory

Boiled potatoes, 3. Hard boiled eggs, 2. Water-cress, 1 cup.

Beet, 1. Onion, 1. French dressing.

Slice potatoes, mix with eggs, watercress, beet and onion, all chopped fine. Pour over a good French dressing and serve ice cold on lettuce leaves.