cream
2 tablespoons sugar
1/2 tablespoon salt
1/8 teaspoon pepper or paprika

Boil the beans until tender in salt water, not soft, drain and let cool.
When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar
and pepper and pour over beans; serve very cold on lettuce leaves.

Hard boiled eggs can be used as a garnish.

MRS. F. M. ROESSING.

[Illustration]

Hot Slaw

1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon vinegar
salt to taste

Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
into that a little water and add onion, cut up, salt and a little
pepper. Cook about twenty minutes, then add the sugar and vinegar.

It must be sour-sweet. It is then ready to serve.

Creole Salad

Cut off the tops of eight medium sized sweet bell peppers, saving the
tops with the stems attached; remove all the seeds and white portion
without breaking the pepper, then throw them into ice water for 30
minutes.

Mix together a cupful of minced ham and chicken, four hard boiled eggs
and a bunch of celery, chopped, and a Spanish Onion.

Moisten with dressing, fill the shells, replace the tops and serve.

COLORED SALADS

A Salad to Fit in With Any Scheme of Decoration
You May Wish to Carry Out.

Yellow

To make a yellow salad use the yellower heart leaves of lettuce. On them
put diced orange pulp, dressed with French dressing and sprinkled with
chopped walnut meats. Or else scoop out the centers of small
yellow-skinned apples and fill them with a mixture of orange and apple,
dressed with mayonnaise made with lemon juice for thinning and a
flavoring of mustard.

Green

On green, but tender leaves of lettuce, put a little mound of spinach,
which has been boiled and pressed through a sieve and mixed with French
dressing. In the center of each mound, concealed by the spinach, put a
spoonful of chopped hard-boiled egg.

Green and White

Peel and boil tiny white turnips of equal size and hollow out the center
of each. Fill with cold boiled peas and mayonnaise and put on green
lettuce leaves.

White

Celery, potato, chicken--white meat only--white fish, blanched
asparagus--any or two of these may be used for white salad. Dress with
French dressing or with a white mayonnaise, to wh