ng accessories for holding
vegetable salad, chicken, shrimps, cold beans, asparagus tips, shredded
celery, cucumbers cut in cubes and minced peppers. Choose firm, smooth
tomatoes, not too large and as nearly one size as possible. Dip for half
a minute in boiling water, skin and set in ice box to chill. Cut out
pulp and seeds, dress the cavity with salt, pepper, oil and vinegar,
then fill with the salad, seasoned with French dressing or mayonnaise.
Handles of watercress may be attached to these baskets. Set on lettuce
or cress, as desired.

~TRIANON SALAD~--Cut one grape fruit and two oranges in sections and
free from seeds and membrane. Skin and seed one cup white grapes and cut
one-third cup pecan nut meats in small pieces. Mix ingredients, arrange
on a bed of romaine and pour over the following dressing: Mix four
tablespoons olive oil, one tablespoon grape juice, one tablespoon grape
vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one
tablespoon finely chopped Roquefort cheese. This dressing should stand
in the ice-box four or five hours to become seasoned.

~CREAM DRESSING~--Mix one-half level tablespoon each of salt and
mustard, three-quarters level tablespoon of sugar, one egg slightly
beaten, two and one-half tablespoons of melted butter, three-quarters
cup of cream, and heat in a double boiler. When hot add very slowly
one-quarter cup of hot vinegar, stirring all the time. When thickened
strain and cool.

~FRENCH DRESSING~--For party of six five tablespoons of oil and three of
vinegar, juice of half lemon, two drops tabasco, tablespoon of salt,
slice of onion, and boil for three minutes and ready for service. Strain
and bottle and put in ice box, shake before using each time.

~SALAD DRESSING~--When making salad for a large family take quart bottle
with a rather wide mouth, put in one-half cup of vinegar, one and
one-half cups of olive oil, two level teaspoons of salt and one-half
level teaspoon of pepper; cork the bottle tightly and shake vigorously
until an emulsion is made. The proportion of vinegar may be larger if
not very strong and more salt and pepper used if liked. Use from the
bottle and shake well each time any is used.

Instructions for Preparing Poultry Before Dressing.

To serve poultry tender and delicate; it should be kept some hours after
being killed before boiling or roasting. Poultry intended for dinner
should be killed the evening before. When poultry has ce