nice boiled salad dressing, and garnished
with shredded lettuce.--Contributed.

FROZEN SALAD.--Put into a bowl one cupful orange slices, one cupful
each bananas and pineapple, one cupful of mayonnaise, one cupful cream,
measured before whipping, and a teaspoonful gelatine that has been
softened in cold water, then dissolve over hot water, toss lightly,
place in a mould and freeze. When frozen, cut in slices and serve on
lettuce leaves.--Contributed.

PINEAPPLE SALAD.--Lay one thick slice of canned pineapple on a lettuce
leaf, spread with thick mayonnaise, cap with sweetened whipped cream
and sprinkle with ground pecans or English walnuts.--Mrs. Whitehead.

FRUIT SALAD.--One cup of diced apples, one cup diced pineapple, one cup
diced oranges, one and one half cups bananas, one cup white grapes,
(cut in half), seeds removed, one half cup walnut meats, one half cup
diced celery. Serve with a salad dressing or whipped cream.--Mrs. Aaron
J. Bessie.

MRS. ALLEMAN'S WALDORF SALAD.--One cup each of chopped apples, walnuts
and celery. Dress with following mayonnaise dressing: Mix one half
tablespoon salt, one half tablespoon mustard and three fourths of a
tablespoon of sugar, add one slightly beaten egg, two and one half
tablespoons of melted butter, three fourths of a cup of thin cream and
very slowly one fourth of a cup of vinegar. Cook in double boiler until
thick, then strain and cool.

FRUIT SALAD.--One pound of malaga grapes, washed, cut into halves and
seeded; six large slices of canned pineapple cut into small pieces;
four apples peeled, quartered and cut into small pieces; three bananas
sliced fine; one bunch of celery, cleaned and cut into small dice; one
cupful of chopped pecans or English walnuts. Mix all lightly together
and mix with mayonnaise salad dressing. As all people do not like olive
oil I usually make a boiled dressing as follows: Heat half a cupful of
vinegar with as much hot water and two large spoonfuls of butter. Beat
the yolks of four eggs very light with a scant half a cupful of sugar;
add one level teaspoonful of flour and stir well; add then one
tablespoonful of dry mustard, one teaspoonful of salt and one of celery
salt or celery seed; a dash of black and of red pepper, beat a little;
place over the fire and cook thick, beating well. Cook only a few
moments, then remove from the fire and beat until perfectly smooth.
When ready to use add one cupful of thick whipped cream. Mix with the
prepare