How To Make Shrimp Salad

Take 2 cans of shrimp, pick over, but do not wash; lay on fresh lettuce leaves, and pour over some mayonnaise prepared as above for chicken salad.

How To Make Potato Salad

Juice of one Lemon.

Potatoes (large), ............................... 8

Sweet Cream-Pint, .......................... 1/2

Chopped Onion-Tablespoonfuls, ........ 1

Salt and White Pepper to taste.

Eggs (hard-boiled-yolks only),............ 6

Vinegar-Cupful, ............................... 1/2

Boil the potatoes waxy, and when cold cut into thin slices; mash the yolks of the eggs and mix with the seasoning; stir the cream in last, and pour all over the cold potatoes; garnish with parsley. If not sour enough add more vinegar.

MRS. HARRY JACKSON (Atlanta).

How To Make Sweet-Bread Salad

For six people wash and trim 1 pair of large or 2 pairs of small sweet-breads; boil for 20 minutes; drop at once into cold water; when cold take out the veins and fat, cut into dice and add an equal quantity of chopped celery. Arrange upon lettuce leaves, cover with Mayonnaise Dressing and garnish with capers.

Mrs. Williamson

How To Make Peanut Croquettes

Bread Crumbs - Pint,......................... 1/2

Cold Milk - Glass,............................... 1/2

Finely Chopped Peanuts - Cups, ........... 1

Stir in a double boiler over the fire until it is a smooth mass, then add the beaten yolks of 2 eggs and remove from fire. When cool form into cone shaped croquettes, dip in egg and cracker crumbs and fry a golden brown in boiling lard. Drain on brown paper and serve with Caramel or Maple Sugar Sauce.

Mrs. E. E. Moffitt

How To Make Dressed Eggs

Take any number of eggs, boil hard and lay in cold water, peel and divide the whites, cut carefully the long way and lay the pieces in pairs on a dish. Mash the yolks with a small quantity of mustard; then season highly with salt and pepper, and add a small quantity of onion. Make the dressing in small balls, and place in the whites and close neatly as a whole egg.

Mrs. K. D. Walker

How To Make Eggs Stuffed And Baked

Eggs-Dozen ..................................................1

Butter-Tablespoonfuls ..................................1

Mustard-Scanty Teaspoon ...........................1

Lemon Juice-Lemons......... ........................1/2

Cracker Crumbs-Pints .................................1

Milk-Pint ......................................................1/2

Worcestershire Sauce-Tablespoonfuls ...... 1

Chopped Parsley-Tablespoonfuls ................1

Pepper and Salt to taste.

Boil eggs 20 minutes, drop in cold water, remove shells and cut carefully across and remove yolks, mash yolks very fine, add mustard; then butter and milk, crumbs, salt, pepper, parsley, lemon and Worcestershire sauce; mix well and fill whites, spread dish with the mixture, place eggs on it, sprinkle with crumbs and bake a light brown. Before serving garnish with parsley.

Mrs. T. E. Kenan