Pond Lily Salad

(Mrs. Frank R. Mcmullin.)

Chill 6 hard boiled eggs and cut in halves, crossways; the yokes are removed without breaking and the whites are then cut into strips and arranged on lettuce leaves to resemble lily petals, with the half yokes in the center of each, making a perfect semblance of pond lilies. A French dressing is poured over them. This is a very attractive looking salad.

Japanese Salad

(Mrs. Frank R. Mcmullin.)

Take tender cooked beets, hollowed out to make a cup; fill this with a mixture of boiled rice, chopped apple, celery and pecan meats, and on top put a tiny ball of cream cheese; pour over a French dressing. Serve on a crisp lettuce leaf. One such for each person.

Shimas Novelty Salad

(Mrs. Frank R. Mcmullin.)

Fine white canned pears, cut in two, lengthwise; a half served in each individual salad, on crisp heart of lettuce leaves with a fringe of water cress. The cavity in the center of the pear is filled with grape fruit pulp and Malaga grapes. When ready to serve, pour over a dressing made in the proportion of 1 tablespoonful of olive oil; a teaspoonful of pure white honey; salt; paprika; the white of 1 egg; 2 teaspoonfuls of lemon juice; the whole being whipped creamy. This makes a delicious salad.

Salmon Salad. (Kate Moore.)

(Used By Edna Sampsell.)

1 can salmon, pull apart and remove bones; 1/2 head of cabbage chopped fine; 2 large pickles; 6 hard boiled eggs; 1 bunch of celery. Serve with boiled dressing.

Poinsetta Salad

Materials: Large firm red tomatoes, celery, hard-boiled eggs, salad dressing, and either white lettuce or endive. Way of preparing: Remove the peel from tomatoes by dipping them into boiling water; set on ice to chill; when ready to serve cut them into irregular leaves from flower end, to stem end, and leave them attached to stem end; remove the seeds; set each tomato on a bed of lettuce or endive and fill the center with chopped celery and boiled egg mixed with rather a stiff salad dressing.

Pineapple And Celery Salad

Pare and eye a small pineapple; cut in slices almost an inch thick than in dice. Wash and cut fine an equal amount of celery; to 1 cup of Mayonnaise add 1/2 cup of whipped cream, and mix together; stir a little more than half of this with pineapple and celery and season with a little salt. Garnish with pecans.

Vegetable And Nut Salad

1 cup of peas; 1 cup celery cut in dice; 1 cup orange cut in dice; 3 tablespoons Mayonnaise mixed with 1 tablespoon of whipped cream; 1 cup of English walnuts. Serve in hearts of lettuce.

Pineapple And Marshmallow Salad

1 cup marshmallows (cut in quarters); 1 cup pineapple cut in dice; 1 cup of celery cut in dice; 3 tablespoons of Mayonnaise; 1 tablespoon whipped cream. Salt to taste and a little paprika.

East Indian Salad

(Used By Edna Sampsell.)

Cut a head of lettuce into strips - cutting across the head. Make a nest on each plate and place on the lettuce two thick slices of tomato. On one tomato spread chopped celery and onion, on the other slice of tomato chopped water cress; pour on all a highly seasoned French dressing.