Painted Pear Salad

With vegetable coloring, red and green, paint canned pears, green at the stem end and pink on the fat part. Put one uncolored half and one colored half together with cream cheese and nuts. Place on lettuce leaf and serve with mayonnaise dressing. Cloves stuck in the ends of the pears give a most realistic touch.

Mrs. A. L. Gale.

California Salad

1/2 cup sliced ripe olives 4 chopped hard boiled eggs.

1/3 cup broken English walnuts or pecans Pimentos.

Just before serving (not sooner) mix the olives, eggs, walnuts and pimentoes and put together with the dressing and arrange in a nest of lettuce.

Mrs. John A. Bellows.

Washington Salad

1 pound black cherries 1/2 cup blanched almonds.

1/2 cup cream cheese Hearts of lettuce French dressing.

Stone the cherries, substitute the almonds for the pits, arrange on the lettuce, decorate with balls made of the cream cheese softened with cream and seasoned. Chill, rnarinate with the dressing and serve. This serves six persons.

Eleanor F. Lewis.

Pear Salad

Fill the center of one half cooked pear with chopped preserved ginger and nuts, or creamed cheese and nuts. Serve mayonnaise to which a little catsup has been added, or with French dressing.

Mrs. Frank E. Baker.

Shrimp Salad

1 cup shrimps.

2 cups very crisps celery.

1 green pepper Heart of lettuce.

Pick shrimps into fine bits. Chop celery very fine, also green pepper. Mix with mayonnaise, which is rather piquant with mustard. Serve on lettuce.

Mrs. Roy C. Pierce.

Sweetbread Salad

1 tablespoon Knox gelatine.

1 3/4 cup cold sweetbread broth or chicken liquor.

1 1/2 cup of cooked sweet breads 1 teaspoon lemon juice Salt and pepper to taste 1 cup whipped cream.

Dice sweetbreads. Soak the gelatine in one-fourth cup of the cold broth and dissolve in the remainder brought to a boil. When it cools add the other ingredients in the order given. Mold and chill. Serve with mayonnaise. Will serve twelve people.

Mrs. A. F. Cleveland.

Chicken Mousse

1 cup chicken.

1/2 cup celery or center of white cabbage 1 tablespoon parsely 1/2 cup blanched almonds 1 teaspoon salt.

1 cup boiling water.

1 cup boiling chicken stock 1/4 cup cold water 1 envelope Knox gelatine 1 cup whipped cream.

Soak gelatine in the cold water and dissolve in boiling liquids. Chop chicken, celery, parsley separately. Shred almonds; mix all and add to gelatine mixture. Add salt, fold in whipped cream, pour into mold and chill. Serve on lettuce with mayonnaise. Delicious served with hot roll and Chase & Sanborn's coffee for Sunday supper.

Mrs. J. Roy Skiles.

Mock Salmon Salad

1 pint coarsely grated carrots 1/2 cup mayonnaise 3 hard boiled eggs 1/2 teaspoon onion juice.

1/4 teaspoon Morton's.

Iodized salt 1/2 cup toasted crumbs 2 teaspoons lemon juice.

Wash and scrape the carrots, grate with a coarse grater. Chop the hardboiled eggs, add crumbs and salt. Add the lemon and onion juice, mix well and add mayonnaise. Serve on garnished plates.

Mrs. William M. Kelly.