ay half of an egg that has been deviled and
with this three little silvery sardines. Sprinkle with pieces of green
pepper, cut fine and dress with mayonnaise.--Contributed.

FANCY EGG SALAD.--Select perfect lettuce leaves and arrange in circles
on a large platter or on individual plates. Cut hard boiled eggs into
halves, remove the yolks and cut the whites into petals shaped like
water lilies. Arrange these strips in the center of the lettuce leaves
(which simulate lily pads) to form a circle, leaving a small circular
opening in the middle. Then put in a second row of petals, placing the
pieces between those in the first circle. Lastly press the egg yolks
through a ricer, heaping them in the center of the white petals, to
represent the heart of a lily. Pass a bowl of mayonnaise with the salad
or heap lightly on the surface.--Contributed.

POTATO SALAD.--Boil six medium sized potatoes in jackets, until done
but do not let them break into pieces. They should be firm and dry.
Peel them and cut into thin slices or small dice; mix with two small
onions chopped and two hard boiled eggs, sliced. Mix thoroughly with
boiled salad dressing, after dressing the potatoes first with lemon
juice or vinegar and salt. Let stand on the ice an hour or more.
Garnish the salad bowl with shredded lettuce, diced, boiled or pickled
beets or radish roses or olives, sweet peppers or any favorite
garnish.--Contributed.

FRENCH DINNER SALAD.--The dinner salad should always be delicate and
light. Heavy meat or fish salads are reserved for luncheon or buffet
suppers, where they form the main dish of the meal. The most popular
dinner salad is lettuce dressed with oil and lemon juice or vinegar.
Cress is often used and of late years bleached dandelions are much in
favor. Sliced cucumbers and onion, or sliced tomatoes with shredded
lettuce or chopped celery, and the typical spring salad of shredded
lettuce, sliced young onions and sliced radishes are all liked. In
France the French dressing of oil and vinegar or lemon juice is always
used but in America many prefer the richer mayonnaise dressing. In any
case the salad is never mixed until time to serve it, and then the
dressing should be lightly tossed in when all of the ingredients must
be crisp and cold.--Contributed.

PIMENTO SALAD.--Select sweet, red or green peppers, steam them till the
skin cracks, then skin and seed. Place on the ice and shred with cold
boiled fish, or shell fish or with a m