LAD.--Make cottage cheese into balls, stick on either
side half English walnut. Slice small sweet beets and put two cheese
balls and three beet slices on lettuce leaf. Keep on ice until just
before time to serve. Add French dressing just before serving. This is
a simple salad and so tasty that you will be sure to like it.

FRENCH DRESSING.--Mix three teaspoonfuls of cider vinegar with three
and one half tablespoonfuls of olive oil, one large pinch of salt, one
tiny pinch of black pepper and red pepper.

TOMATO SALAD.--Choose smooth, red tomatoes, peel; cut into halves, set
on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a
spoonful of mayonnaise on each and garnish with nasturtiums.--Mrs. R.
J. Walker.

SPINACH SALAD.--Chop cold boiled spinach fine, season well with salt and
pepper, and a little nutmeg and mould into small cups. When cold and
formed, turn out on lettuce leaves and garnish with hard boiled eggs
sliced or the yolks of hard boiled eggs run through a ricer. Serve with
mayonnaise. Strips of Spanish red peppers may be used for garnishing in
place of the eggs. The nutmeg can be omitted if distasteful, but most
people find it an attractive addition.--Contributed.

SHRIMP AND TOMATO SALAD.--Add to the contents of one can of shrimps, an
equal amount of crisp white celery cut in small pieces. Mix with a
cream or mayonnaise dressing. Place a thick slice of tomato on a crisp
lettuce leaf, and a mound of the salad mixture on the tomato. Decorate
with a few stuffed olives on each serving, and top with a spoonful of
the mayonnaise. If ripe tomatoes are too expensive or not obtainable at
this season the salad may be served on tomato jelly cut in thick slices
or else molded in the form of cups.--Contributed.

TOMATO JELLY.--To make the tomato jelly salad, soak a quarter cupful of
gelatine in the same amount of water. When softened put into a sauce
pan with a cupful of strained tomato, a quarter cupful cold water, a
teaspoonful of salt, the same amount of onion juice, a tablespoonful of
tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over
the fire until the gelatine is dissolved, but not a moment longer, turn
at once into egg cups or small molds and set away to harden. Serve on
lettuce leaves with mayonnaise.--Contributed.

TOMATO SALAD WITH MAYONNAISE.--Have as many hallowed out tomatoes or
molded tomatoes as there are guests to serve and set each in a crisp
lettuce leaf. Upon this l