Potato Salad

The potatoes must be cold, and not too soft or mealy. Cut in dice or slices. Add a little finely minced onion, if liked, and if obtainable, crisp, tender celery, cut fine. Use any preferred dressing-French or mayonnaise, and garnish dish with a "frill" of lettuce leaves, inside of that a "chain" of sliced, hard-boiled eggs, then cubes or diamonds of red beets, varied with tiny tips of parsley, and a few slices of cucumber, pickles, or lemon.-[A. G., Mass.

Cabbage Salad

Shave about 1 qt white cabbage and sprinkle lightly with salt. Cut 1/4 lb smoked ham in dice, and fry brown and crisp; then add 1/2 cup cider vinegar and when thoroughly heated through turn over the shaved cabbage, to which has been added 1 finely minced onion; add pepper to taste. Another way is to use half cabbage and half cold boiled potatoes, or half cabbage and half celery, with any preferred cold dressing.- [Mrs. F. B., N. Y.

Vegetable Salad

For this, all sorts of mixed vegetables can be used, such as boiled peas, beans, beets, carrots, potatoes, raw cucumbers, tomatoes, cabbage, celery, onions, and even a few tart apples. Use any preferred dressing, serve on a platter of lettuce leaves, and garnish with hard-boiled eggs. Exact quantities cannot be given-the skill of the cook must be called into play, for the "blending" is a nice art.-[A. G., Mass.

Meat Salad

Chicken, turkey, ham, veal-in fact, any boiled meat can be made up into nice salads. Trim and cut up in small pieces, add potatoes and celery, or cabbage, or cucumbers, also cut in small pieces, mix with any preferred dressing and garnish with lettuce, pickles and hard-boiled eggs.-[A. G., Mass.

Fish Salad

Salmon, herring, sardines, or almost any fish, also crabs and lobsters, make excellent salad. Mix with chopped cabbage, celery, cucumbers or pickles, hard-boiled eggs and potatoes, all cut to uniform size, and use any preferred dressing and garnish. A nice herring salad is made as follows. Soak 1 doz salt herrings in water over night, and next morning wash again and cut fine, add 1 doz large, tart apples and 1/2 doz large, white onions, 3 lbs boiled veal or chicken, scant 1/2 cup sugar, 1 tablesp salt, 1 teasp pepper, and vinegar to taste. Let stand a few hours.-[A. H., Wis.

Egg Salads

Hard-boiled eggs, cut in half, each part served on a crisp lettuce leaf, with a spoonful of mustard dressing, is one way of serving them. Another way is to take out the yolks, after boiling and cutting in half lengthwise, and mix same with some minced sardines, ham or chicken, seasoning to taste, and return to the white boats, with a spoonful of dressing on each. [A. G., Mass.

Tomato Salad

Sliced tomatoes and cucumbers make a nice salad, with a French dressing. Should be served immediately after mixing, and be real cold. Another way is to peel ripe tomatoes with a sharp knife, cut a slice off stem end, carefully scoop out the pulp, and mix same with chopped cucumbers and a dressing, and return to the tomato shells.-[A. G., Mass.

Wilted or Dutch Lettuce

Trim and clean and break apart 2 or 3 crisp heads of lettuce, slice in 4 or 5 green onions with the tender stalks, 2 or 3 boiled potatoes, 2 or 3 hard-boiled eggs, and sprinkle with salt and pepper. Cut about 2 oz fat salt pork in small cubes and fry crisp, then add 1 cup vinegar, let it boil up and pour it over the lettuce mixture and mix well with a wooden fork and spoon. Tender young dandelion greens can be used the same way.-[Mrs. G. M. N., N. Y.

Waldorf Salad

Chop or cut fine 1 bunch of tender, crisp celery, the same Quantity of fine flavored, apples, add 1 cup walnut meats, cut small (or any other nuts, even chestnuts, boiled) and mix with any preferred salad dressing. This is most delicious.-[A. G., Mass.

Banana Salad

Take large, ripe bananas, peel and cut in half lengthwise. Allow one piece for each person, and place on crisp lettuce leaf. Put 2 tablesp ground salted peanuts on the banana, and cover all with a thick mayonnaise dressing, containing but little mustard, but plenty cream. Delicious.-[E. M. B., Mich.