the serving-dish and pour
the dressing over all; then toss together and serve. About three
tablespoonfuls of oil, with other ingredients in accordance, will be
needed for one pint of vegetable.

1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon,
and parsley or chives.

2. Lettuce, moulded spinach and fine-chopped beets.

3. Lettuce, Boston baked beans and chives.

4. Lettuce and peppergrass.

5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or
almonds.

6. Lettuce, tomatoes stuffed with peas or string beans cut small, and
chives chopped fine.

7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at
the edge of dish, inside a ring of radishes sliced thin, without
removing the red skins; centre of asparagus tips, with radish cut to
resemble a flower.

8. Lettuce, shredded tomatoes and shredded green peppers.

9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts,
sliced.

10. Lettuce, Neufchatel cheese in slices and shredded pimentos.

11. Lettuce, cauliflower, string beans and shredded pimentos.

12. Lettuce or cress, artichoke slices and powdered tarragon.

13. Shredded cabbage and shredded green peppers.

14. Cauliflower broken into flowerets, string beans cut into small
pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable
in a mass by itself; surround with lettuce.

15. Cucumbers and new onions, sliced.

16. Watercress, diced boiled beets, and olives in centre.

17. Lettuce, Brussels sprouts and chopped pepper.

=Lentil Salad.=

Soak the lentils over night; wash and rinse thoroughly, then cook until
tender, adding hot water as needed. Drain, and when cold mix with each
pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of
tarragon vinegar and one teaspoonful, each, of capers, parsley, chives
and cucumber pickles, all, save the capers, chopped fine. Serve in a
mound, on a bed of lettuce leaves. Garnish with heart leaves of lettuce
at the top and sections of tomato, or diamonds of tomato jelly, at the
base.

=White-Bean Salad.=

Toss one pint of white beans, cooked, with one tablespoonful of vinegar
and three tablespoonfuls of oil, a little salt and a dash of cayenne or
paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle
with chives, parsley and pimentos, all finely chopped. Finish the top of
the salad with a large pim-ola.

=Potato Salad.=

(MISS COHEN.)