nests, sprinkle with dressing, and fleck with chopped parsley or
paprica.

[Illustration: Easter Salad.]

[Illustration: Country Salad.

(See page 87)]

=Easter Salad, No. 2.=

Arrange flat nests of shredded lettuce on individual plates. Cut a
five-cent Neufchatel cheese in three pieces; roll each piece into a ball
and flatten to resemble the white of a poached egg, having the cheese
about one-fourth an inch in thickness. These may be shaped upon a plate
and then removed carefully with a spatula to the nests of lettuce. With
pastry bag and plain tube put a mound of mayonnaise on the centre of
each cake of cheese, to represent the yolk of an egg. Serve thoroughly
chilled. A dash of pepper (paprica preferred) may decorate the top of
the dressing.

=Country Salad.=

(See cut facing page 86.)

Cut cold boiled corned beef or tongue into thin strips and pile in the
centre of a serving-dish. Cook potato balls in meat broth until tender;
blanch and cool, roll in mayonnaise or boiled dressing, and dispose
about the meat. About these put a ring of celery cut fine, then cooked
carrot and turnip cut in straws. Garnish with parsley and cucumber
pickles cut in fans. Serve with additional dressing.

=Orange-and-Litchi Nut Salad.=

Peel the oranges and cut them into lengthwise slices. Crush the shells
of the nuts, take out the meats, and remove the stones; cut the nut
meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and
sprinkle the orange slices with oil; add also a little lemon juice if
the oranges are sweet. Garnish with slices of orange from which the skin
has not been taken, also, if desired, with lettuce dressed with French
dressing. The oil and lettuce may be omitted, using sugar in place;
little, however, will be needed, as the nuts are sweet, tasting much
like raisins.

=Green-and-White Salad.=

Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin
and seeds from white grapes, and cut each grape in halves; cut tender
blanched celery stalks in small pieces. Take equal portions of celery
and meat and half as much of seeded grapes. Mix with French dressing;
the meat should stand in the dressing an hour or more, when ready to
serve. Serve in nests of lettuce. Dispose a little white mayonnaise or
cream dressing on each nest. Garnish with halves of blanched pistachio
nuts.

=FRUIT AND NUT SALADS.=

"Fat olives and pistachio's fragrant nut,
And