Cherry Salad

1/2 pound firm large cherries

1 pound hazelnuts or filberts

2 or 3 heads of lettuce

I cup plain lemon mayonnaise

Stone and remove the stems from the cherries. Shell the nuts and place a kernel in the center of each cherry, thus preserving their form. Arrange the white heart of the lettuce in shell form, fill with the cherries, and at serving time pour over the dressing.

Cucumber And Pineapple Salad

1/2 cup diced cucumber

1/2 cup canned pineapple, drained and chopped 2/3 cup pineapple syrup 1/4 cup vinegar 1/4 cup sugar 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Salt I 1/4 tablespoons gelatine dissolved in 1 1/2 cups cold water 1 1/4 cups boiling water

Dissolve the soaked gelatine in the boiling water. Mix the other ingredients, add the gelatine, pour into molds, and chill. Serve on lettuce with mayonnaise dressing.

Ginger Ale Salad

3/4 cup diced canned pineapple 3/4 cup chopped grapefruit pulp 1/3 cup blanched, shredded almonds 1/4 cup malaga grapes (if convenient) 1 cup ginger ale 2 tablespoons gelatine Few grains salt Few grains red pepper Lettuce and mayonnaise

Soak the gelatine for 5 minutes in a half-cupful of tepid water, then dissolve it over steam; combine the fruit, nuts, salt, and pepper. Stir in the ginger ale, reserving 1/4 cupful to mix with the gelatine; then add the latter. Pour into individual molds and when stiff serve with lettuce and mayonnaise.

Japanese Salad

Take equal quantities of finely cut lettuce, quarters of oranges, tomatoes sliced, and slices of pineapple. The whole must be thoroughly cold. Season just before serving with a dressing of cream, lemon juice, salt, and pepper.

Orange And Grape Salad

Wash a head of lettuce, dry thoroughly between cheese-cloth. Put on ice. Arrange lettuce in a bowl to form a nest. Prepare the oranges by peeling them, and then skinning the sections so as to leave each section whole. Remove the seeds and skin from white grapes. Arrange the oranges and grapes on the lettuce, add nuts, either chopped fine or cut in small pieces, and pour a French dressing over all.

Peach And Ripe Olive Salad

Arrange slices of fresh or canned peaches on beds of lettuce in a circle, points toward the center. Put 4 ripe olives in the center of each circle. Serve with mayonnaise or cream dressing.

Pear Salad

Peel and core pears. Stuff with cream cheese and chopped nuts. Decorate with strips of pimento, and serve on lettuce with Russian or mayonnaise dressing.

Seedless raisins, chopped dates, or figs, may be substituted for the cream cheese and nuts as a stuffing for the pears.

Trans-Mississippi Exposition Salad

1 cup sifted powdered sugar Yolks 4 fresh eggs

1/2 teaspoon salt

2 lemons

18 strawberries

Other fruits may be substituted

8 cherries 6 bananas 4 oranges 6 slices pineapple 1 bunch grapes

Peel and slice the fruit very thin. Rub the bottom and sides of a chilled salad bowl with geranium leaves. Have all in readiness before beginning the dressing, as it must not stand.

In a bowl put the yolks of the eggs, and if possible, place the bowl on ice. Beat the yolks until very light color and quite thick, stirring constantly. Add the sugar and juice of lemons. When sugar, yolks, and lemon stand together like whipped cream, fill the salad bowl with alternating layers of fruit and dressing, the last layer being dressing.

This may be served with cheese wafers as the first course of dinner in summer in place of blue-points.