l tomato. Chill and cut in halves crosswise.
Spread with mayonnaise, sprinkle with finely chopped chives, and serve
on lettuce leaf.

CANARY SALAD.

Cut a slice from the stem end of a bright red apple and scoop out
pulp, leaving enough to keep shell in shape. Fill shell thus made with
grapefruit pulp and finely chopped celery, using twice as much
grapefruit as celery. It will be necessary to drain some of the juice
from the grapefruit. Moisten with mayonnaise dressing, replace the
cover and arrange on lettuce leaf, and garnish with a canary made from
Neufchatel cheese, coloring yellow and shaping, designating eyes with
paprika and putting a few grains on the body of the bird. Also garnish
with three eggs made from cheese, colored green and speckled with
paprika.

Note.--Do not use apple pulp.

HARVARD SALAD.

Cut a selected lemon in the form of a basket with handle, and scoop
out all the pulp. Fill basket thus made with one tablespoon cold
cooked chicken or sweet bread cut in small dice, mixed with one-half
tablespoon small cucumber dice, and one teaspoon finely chopped celery
moistened with cream or mayonnaise dressing. Spread top with dressing
and sprinkle with thin parings cut from round red radishes finely
chopped. Insert a small piece of parsley on top of handle. Arrange on
watercress.

CUCUMBER BOATS.

Cut a small cucumber in halves lengthwise. Scoop out centres and cut
boat-shaped. Cut cucumber cut from boats in small pieces and add one
and one-half olives finely chopped. Moisten with French dressing, fill
boats with mixture and serve on lettuce leaves.

SPINACH SALAD.

Drain and finely chop one-fourth cup cooked spinach. Season with salt,
pepper, lemon juice, and melted butter. Pack solidly in an individual
mould, chill, remove from mould, and arrange on a thin slice of cooked
tongue cut in circular shape. Garnish base of mould with wreath of
parsley and top with sauce tartare.

Sauce Tartare.--To one tablespoon mayonnaise dressing add
three-fourths teaspoon finely chopped capers, pickles, olives, and
parsley, having equal parts of each.

SWEETBREAD AND CUCUMBER SALAD.

Mix two tablespoons cold cooked sweetbread cut in cubes, one
tablespoon cucumber cubes, and one-half tablespoon finely chopped
celery. Beat one and one-half tablespoons heavy cream until stiff,
then add one-eighth teaspoon granulated gelatin dissolved in one
teaspoon boiling water and three-fourths teaspoon vinegar. Se