Tomato Jelly Salad

One pint tomato juice, one-half box gelatine soaked for one-half hour in water, salt spoonful of onion juice, Worcestershire sauce, a dash of red pepper and salt; boil with gelatin and strain into mold; turn out on platter and put on top of each mold chopped olives and hard boiled eggs; mayonnaise made of Ehmann olive oil on top and lettuce leaves to garnish.

Hors D'oeuvre

Scoop out lemons, add one box of sardines (French mustard), two hard boiled eggs, dash of tobasco sauce, mayonnaise made of Ehmann olive oil. Serve in lemon halves on lettuce leaves.

Cabbage Salad With Pimentos

Stmed cabbage and mix with mayonnaise made of Ehmann olive oil; pile lightly on a dish; put halved English walnuts over and around the edge put strips of pimentos. - Mrs. A. J. Gilson.

Pear Salad

Six halved pears canned or stewed, two lemons, boiled mayonnaise dressing made of Ehmann olive oil, lettuce, cress, one-half cupful chopped English walnuts. Fill the cored hollows of the pears with mayonnaise made of Ehmann olive oil and sprinkle with the nuts. Serve in nests of lettuce and cress and garnish with sliced lemon.

Argyle Salad

One can apricots, ten-cent box rose marshmallow, one-half cup chopped pecan nuts. Dressing: Beat yolks of four eggs, four tablespoons vinegar, one tablespoon sugar, one teaspoon salt, one teaspoon dry mustard, one teaspoon butter, few grains red pepper, one cup pastry cream. Boil eggs in double boiler and add other ingredients, stir well until well blended; when cool add whipped cream. Add marshmallows while hot. - R. H. M.

Carrot Salad

Five or six medium carrots, one large apple, one small onion, one stalk celery. Put all through meat grinder and mix with mayonnaise made of Ehmann olive oil. Nut meats can be added if desired. - Mrs. F. V.

Pimento Salad

One small can pimento, three hard boiled eggs, one green bell pepper (seeded), one small onion, one stalk celery. Chop fine and mix with mayonnaise made of Ehmann olive oil. - Mrs. F. V.

Lemon Jello Salad

Dissolve one package of Jello, add one cup nut meats, cucumber pickles and olives (equal parts) finely chopped. Harden in long dish and slice. Serve on lettuce leaves with mayonnaise made of Ehmann olive oil. Mrs. F. V.

Aspie Jelly

This can be used for any kind of salad. One quart of water or soup stock, two bay leaves, four cloves, one carrot, one small bunch celery, one lemon, one onion, one box of Knox gelatine. To the water or soup stock add bay leaves, cloves, allspice, etc. Salt to taste, one-half lemon. Boil ten minutes and strain through cloth. Allow one lemon and gelatine to dissolve in one cup of cold water. To make very clear add white of two eggs and shells while boiling. - Mrs. C. Stevenson.