How To Make Peanut Salad

Remove the skins of fresh roasted peanuts, chop, but not too fine, and add an equal quantity of crisp celery cut fine. Serve on tender young lettuce leaves with mayonnaise dressing. MRS. E. E. MOFFFITT.

How To Make Tomato Jelly

This is very nice to serve as salad.

Stew a can of tomatoes with a small sliced onion, and salt and pepper until reduced one-half; strain through a fine sieve, pressing the pulp through. To a half pint of this pulp add two or three tablespoonfuls of gelatine that has been soaked in a little cold water for ten minutes; add a tablespoonful of vinegar and season sharply with cayenne pepper; turn into a suitable dish to cool that it will set an inch deep or more; when firm cut into squares and lay on lettuce leaves. Serve with Mayonnaise dressing. MRS. E. E. MOFFITT.

How To Make Lobster Salad

Lobster - Cans ........................... 1

Lettuce (large head) .................. 1

Pick out the meat from a can of lobster in pieces not too small, keeping coral separate; cut the lettuce and place on a dish, then put on the lobster, placing coral around the edge. Just before serving pour over the following dressing:

Dressing.

Eggs (yolks) ...............................................3

Salad Oil-Tablespoonfuls ............................4

Mixed Mustard-Teaspoonful .......................1/2

Vinegar-Tablespoonfuls .............................2

A little Salt and Cayenne Pepper.

Beat the eggs well and add to them the salad oil, dropping slowly and beating hard; then add the pepper, salt, Mustard and vinegar.

MRS. A. M. McPHEETERS.

How To Make Oyster Salad

Let 75 oysters just come to a boil in their own liquor, skim and strain; cut out the hard part; season the oysters with 3 tablespoonfuls of vinegar, one tablespoonful of oil, 1/2 teaspoonful salt, 1/8 teaspoonful of red pepper; place on ice for two hours; cut up a pint of celery and when ready to serve mix with the oysters, adding a pint of mayonnaise; arrange on a salad dish and garnish with celery leaves. MRS. T. E. KENAN.

How To Make Mayonnaise Dressing For Lettuce Or Slaw

Eggs (yolks only) ........................................12

Sugar - Teacupfuls ........................................1

Salt - Tablespoonfuls ....................................1

Black Pepper - Tablespoonfuls, ..................1

Mustard - Tablespoonfuls ............................1

A little Cayenne Pepper.

Vinegar - Pints ....................................1 1/2

Butter - Small teacupfuls..............................1

Celery Seed according to taste.

Beat the eggs well and add to them the sugar, salt, pepper and mustard, stirring them well in; let the vinegar come to a boil and add the butter; pour this boiling hot into the egg, stirring constantly; mix well, and when cold is ready for use. Can be kept for months in a self-sealing can. Shave the heart of a firm white cabbage, put in cold water until crisp, drain well and pour dressing over it. MISS MINNA SMITH.