Upon a leaf of head lettuce, place a round of boiled ham. (One slice of ham will make two rounds.) Then place a thick slice of tomato; and next a half a hard boiled egg, cut crosswise; then a ring of sweet green peppers; and over all pour Thousand Island dressing. Garnish with parsley and radish rosettes. Two such portions served on a salad plate makes an appetizing dish, or it can be served on a large platter at the table, or passed.

One envelope Knox's sparkling gelatine; one-half cup cold water; one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; one cup finely shredded celery; one cucumber chopped finely; one bunch radishes chopped; one green pepper chopped; one-half cup sugar; juice of one lemon; little onion juice; seeds of one pomegranite. Soak gelatine in cold water five minutes; add vinegar; lemon juice; onion juice; boiling water; sugar and salt. Strain and when beginning to set, add ingredients. Turn into ring mold and chill. Serve on lettuce leaves, garnish with asparagus tips in center and tomatoes quartered around it. Use cooked mayonnaise as dressing.

To the white meat and a very little bit of the dark meat of a chicken add one cupful blanched almonds, a cupful of celery and about six slices of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix well.

Three cakes blue label cream cheese; one-half pint mayonnaise dressing; one pint whipped cream; one ten-cent bottle maraschino cherries; one can white cherries; one can pineapple cut fine; one-half cup pecan nuts. Beat cheese to cream, mix with fruit, put in melon mold and freeze about three hours. Serve on lettuce with mayonnaise.

Five eggs beaten separately. One cup of vinegar; one cup of milk and cream mixed; one tablespoonful butter; one-half teaspoonful mustard; one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let cool and add: two bottles whipping cream, any kind of fruit—preferably pineapple, oranges, peaches, etc., and freeze like a mousse. Baking powder can molds are splendid. Slice and serve with cherry on lettuce.

Melt one tablespoonful butter and add yolks of two eggs, well beaten; mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar, one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne. Add to the above mixture: Two-thirds cup milk; one-third cup vinegar. Cook same in double boiler until thick. Stir constantly; when cooked, beat two minutes and chill; then add two large tablespoonfuls of pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped cream. Pack in ice and salt for three hours. Slice and serve on lettuce leaves.

One large or two small heads of lettuce; four medium sized tomatoes; one alligator pear. Place lettuce leaves on plate with two or three slices of tomatoes. Cover with rings of alligator pear cut very thin. Serve with French dressing.

French Dressing: Rub salad dish with bead of garlic (omit if objectionable). One-half teaspoonful salt, generous dash of paprika, four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar. This will serve six people.

One and one-fourth cups cottage cheese; one and one-half dozen medium sized prunes: one-fourth cup chopped hickory nuts; one-fourth teaspoonful salt; dash paprika. Wash prunes. Remove pits and let soak over night. Mix remaining ingredients and stuff prunes with this mixture. Place on lettuce leaf and serve with French dressing.

One can pineapple cubed; one pound Malaga grapes seeded and cut in half; one-fourth pound pecans; one-fourth pound marshmallows cut in half.

Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half teaspoonful salt; juice of one lemon; one-half cup of cream; boil in double boiler until thick and smooth. Let this get cold and add one-half pint whipped cream and pour over and mix thoroughly with fruit and let stand in icebox four hours before serving, giving the marshmallows a chance to become creamy. It will come out like a thick fluff.

Into a quart of boiling water, put two packages of lemon jello; when thoroughly dissolved, strain; and when cool mix in one cup of chopped nuts; one cup of green grapes, seeded and cut in half; one cup of sliced pineapple; one-half cup pimento; two cups chopped cabbage; stir and add to jello.

Green California grapes cut in half and seeded, a little celery cut in dice, pecan nuts cut in halves and a few quartered olives. Mix carefully with salad dressing and before serving add one-half cup of cream.

One orange cut in quarters; one banana cut in small oblong pieces; one small can of pineapple cut in small pieces; one-half cup chopped English walnuts.

Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice; one-fourth cup lemon juice; one-half cup sugar; cook until it thickens; let get cold and pour over fruit.

Peel nice ripe tomatoes; scoop out the centers and fill with cottage cheese and minced almonds; place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise.

Peel a nice large tomato and empty its contents; take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing; and add a pinch of salt and a dash of paprika. Mix well and fill the tomato with this mixture. The tomatoes must be served very cold.

Take large and long cucumbers, cut them through the middle lengthwise, scrape out the inside and one has a pretty green boat in which to serve the salad. This is particularly pretty with lobster or shrimp salad on account of the contrast in the color.

Two large grapefruit; one cup chopped celery; one cup chopped tart apples; one-half cup hickory nut meats. Cut grapefruit in small pieces, being careful to remove all partitions and tough parts. Drain off juice, add celery, apples, nuts and mayonnaise. Toss together and serve on small leaves of cabbage. Garnish with round pieces of pimentos to resemble holly berries and pieces of green pepper cut to resemble holly leaves.

One pound dates; four slices pineapple; one cup nut meats. Wash the dates and steam for five minutes, dry in oven. Cut in half removing the seed. Chop nut meats. Cut pineapple into small cubes and mix with nut meats. Marinate with French dressing and stuff dates with mixture. Serve on lettuce leaf with Mayonnaise dressing.

Two cups of cottage cheese; one-half cum cream; one-half teaspoonful salt. Mix cheese with cream and salt. Color one-third of mixture with beet juice, pink. Mold in brick shaped tin which has been dipped in very cold water. Put in a layer of white, then the pink, then white. Chill thoroughly before turning out. Slice with very sharp knife dipped in hot water. Serve on lettuce leaves.

Fillet some anchovies, cut them into thin strips, and put them on a dish with some shredded lettuce leaves, small radishes, some capers, thin slices of lemon and chopped parsley. Arrange all tastefully, season with lemon juice mixed with salad oil, garnish with stoned olives and the yolks and the whites of hard boiled eggs.

One cucumber cut very fine; one can grated pineapple; juice of four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the gelatine in a little water; then add the juice of pineapple and lemons; when it begins to set add the cucumber and pineapple. Put in molds, serve with a cream mayonnaise dressing.

Peel the cucumbers, cut them in thin slices without cutting the slices off, thus giving the appearance of a whole cucumber. Insert in each opening thin slices of radishes with the peel on, sliced to the exact size of the cucumber. Chill thoroughly and serve with French dressing.

One pint butter beans (canned or cooked); one cup chopped celery; one tablespoonful finely chopped onion; one tablespoonfud finely chopped green pepper. Mix ingredients together lightly. Garnish with grated cheese, and serve with French dressing.

One Neufachatel cheese; one-half that quantity of butter; one tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink with vegetable coloring; roll in nuts, finely chopped. Serve on a lettuce leaf.

Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts and serve on lettuce leaves.

One can French peas washed and strained. One-half pound English walnuts cut the size of the peas. Mix dressing with nuts. Toss with peas and serve on lettuce leaves.

Carefully seed one-half pound cluster raisins. Rinse quickly in hot water and drain well. Add one-fourth cup cold water, let stand one or two hours, then simmer, covered, until raisins begin to plump. Add one tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed. Remove from fire, place tea towel under cover to absorb moisture and let stand until cold. These raisins are used as garnish or component part of salads.

Chop up very fine one-half of medium sized cabbage head, one stalk of celery and one sweet pepper, salt to season, add one-half cup of sugar and enough vinegar to moisten the mixture.

Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful pepper; three tablespoonfuls olive oil; two slices bacon diced; four stalks celery; chopped lettuce; one tablespoonful minced parsley. Put onion in a large bowl, add salt and vinegar, and let stand ten minutes; then slice in the potatoes while still warm and mix thoroughly. Add oil, the celery cut fine, the bacon fried to a crisp, and the bacon fat; then the parsley. Arrange on a bed of lettuce and garnish with beets and hard cooked eggs that have been chopped.

Cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley. Sprinkle with salt and pepper to taste, stir lightly together and add one small diced cucumber and a hard boiled egg, also diced. Set in ice box for an hour. When ready to serve, stir in one cucumber cut into dice and mix with two-thirds cupful of salad dressing. Garnish with hard boiled eggs and olives.

Cream together one cake Blue Label Cream Cheese, and one-quarter pound or less of Roquefort cheese; fold into this one bottle of cream whipped stiff. This will serve eight people.

Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox gelatine in one tablespoonful of cold water for half an hour, then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley. Add to the ham and stir occasionally until the mixture thickens; fold in one cupful of whipped cream and add one-half saltspoonful of paprika. Form it into little basket shapped molds and, when set, partly fill each little pink basket with mayonnaise. Surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley. Placed on pretty plates, these form a delectable decorative fancy. If the larder does not contain the leftover meat, a can of deviled ham may be substituted.

Take a can of lobster, taking care to free it from any pieces of shell; set it on ice while you make a good mayonnaise dressing and set that on ice also. Have ready one-half as much celery as you have lobster, cut into one-half inch lengths; mix lobster meat and celery together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise. Arrange two or three lettuce leaves together to form a shell and put two or three teaspoonfuls of the salad on each. Garnish with hard boiled eggs cut lengthwise.

Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.

Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, turn the greens over and over in this and send at once to the table.

Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox gelatine, which has already been soaked in cold water. Stir all until gelatine is entirely dissolved; then pour in a ring mold that has been dipped in cold water. When ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise.

One-half cup olive oil; one teaspoonful paprika; one teaspoonful Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third teaspoonful salt. Mix all together well and add vinegar until the right consistency.

Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt, one pint sweet oil, few drops at a time, one-quarter cup vinegar, one-quarter cup lemon juice. Add sweet cream before using.

Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five minutes; when cold add one cup chopped pecan nuts or blanched almonds, twenty-four chopped marshmallows, two cups whipped cream. Pour over apricots or fruit salad. Garnish with maraschino cherries. This serves sixteen persons.

Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar. Mix sugar, salt and mustard together in small pot, add vinegar and put on fire to heat. Beat eggs very light in a round bottomed bowl. Add the vinegar and other ingredients. Stand bowl in a pan of hot water over fire, and beat with a dover beater until it thickens. Take the bowl out at once and beat in the butter. Set aside to cool. Add whipped cream before serving. (Last item not necessary.)

Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful vinegar; one tablespoonful flour; one teaspoonful each, salt and dry mustard; one cupful milk; three eggs; dash cayenne pepper. Let the butter get hot; add flour and stir until smooth, being careful not to brown. Add milk, stir, and let boil up. Place saucepan in another of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling mixture. Continue stirring until it thickens. When cold, bottle.

Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot vinegar; one cup milk or cream. Beaten whites added last. Put in double boiler and stir until it begins to thicken. Take it off stove and beat until cool.

Butter size of an egg; three eggs; juice of two oranges; juice of one lemon; one-half can pineapple juice; one-half cup sugar; one-third spoonful dry mustard; one teaspoonful flour. Cook in double boiler until thick; set aside to cool; add one cup of cream, whipped.

Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl over the teakettle, beat until cool. Just before serving add the beaten whites and a little cream.

To the juice of one can of pineapple add: one tablespoonful flour; one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until creamy, let cool and add one bottle of whipped cream, one-half pound of dates and marshmallows. Serve on fruit.

Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple juice, one-fourth cup of lemon juice or juice of one lemon. Place in double boiler and cook until creamy and thick. Let it cool and just before serving whip one-half pint of cream and stir in the sauce.

One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard; one-half cup granulated sugar; one teaspoonful salt; mix all together. Yolks of three eggs; one-half cup vinegar; one cup cream or cream and milk; large lump butter; little paprika. Cook in double boiler until thickened. Before getting cold stir in the beaten whites.

Yolks of three eggs boiled hard and mashed fine. One small spoonful salt; one small spoonful mustard; a little cayenne pepper; one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to boil but stir constantly.

Three eggs beaten with one cup sour cream; two tablespoonfuls sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful flour. Cook in double boiler; when cold, add one-third cup olive oil.

To a foundation of either boiled dressing or mayonnaise, add: Chili sauce, catsup, hard boiled egg and green olives. Serve on either lettuce hearts or French endive.

Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a little dash salt, pepper and paprika; dash English mustard; and some chopped chives or onions.

Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, cream this with one tablespoonful chives, cut fine; one tablespoonful green pepper and one of red peppers, both cut fine; one tablespoonful roquefort cheese; four tablespoonfuls home made chili sauce.

One-half tablespoonful salt; one-half tablespoonful flour; two tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup vinegar; butter size of egg. Mix all dry materials, then add eggs well beaten; butter, milk and vinegar. Cook until thick, stirring constantly. Thin with cream.

One teaspoonful each of mustard and sugar; two teaspoonfuls flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and one cup of milk. Have butter the size of an egg hot in a spider; have the above ingredients thoroughly mixed and put in the hot butter, stirring constantly until thick. Add vinegar and lemon to taste and beat until smooth.

One cup of sour cream; two egg yolks; one-fourth cup vinegar; two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.

Take a ripe piece of cheese, cream with a fork and add cream or vinegar until it makes a paste. Add oil and vinegar, salt and paprika as for French dressing.

Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to a paste with the olive oil, seasonings and vinegar until it is thick like an egg mayonnaise. To some the flavor of oil is unpleasant, but a very good mayonnaise can be made without oil, provided you use two eggs instead of the one egg yolk ordinarily required.

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