ans to serve as a vegetable.

MEAT SALADS

To quote from the _Farmers' Bulletin_: "Whether meat salads are
economical or not depends upon the way in which the materials are
utilized. If in chicken salad, for example, only the white meat of
chicken, especially bought for the purpose, and only the expensive
inside stems of expensive celery are used, it can hardly be cheaper
than plain chicken. But, if portions of meat left over from a previous
serving are mixed with celery grown at home, they certainly make an
economical dish, and one very acceptable to most persons. Cold roast
pork or tender veal, in fact, any white meat, can be utilized in the
same way. Apples cut into cubes may be substituted for part of the
celery. Many cooks consider that with the apple the salad takes the
dressing better than with the celery alone. Many also prefer to
marinate (_i.e._, mix with a little oil and vinegar) the meat and
celery or celery and apples before putting on the final dressing,
which may be either mayonnaise or a good boiled dressing."

Celery should not be allowed to stand in water. To keep fresh until
used it should be wrapped in a piece of damp cheese-cloth and placed
in an ice box or cool cellar.

Lettuce should be broken apart, carefully rinsed, and put loosely in a
piece of damp cheese-cloth and placed on ice to crisp before using.

BEVERAGES--COFFEE

Scald coffee pot well before using (never use metal). Place in it five
tablespoons ground coffee. (A good coffee is made from a mixture of
two-thirds Java to one-third Mocha.) Beat up with the ground coffee
one whole egg. Should the housewife deem this extravagant, use only
the white of one egg, or peel off the white skin lining inside of egg
shells and use. Add three tablespoons cold water and mix well
together. Stand on range to heat; when hot add one quart of
_freshly-boiled_ hot water. Allow coffee to boil to top of coffee pot
three times (about eight minutes), pour over one tablespoon cold water
to settle. Stand a few minutes where it will keep hot, not boil. Place
a generous tablespoon of sweet thick cream in each cup and pour coffee
through a strainer over it. Always serve hot.

A larger or smaller amount of coffee may be used, as different brands
of coffee vary in strength and individual tastes differ, but five
tablespoons of coffee, not too coarsely ground and not pulverized, to
one quart of water, will be the correct proportions for good coffee.
Use crea