ost any vegetable, substituting
vegetable pulp for the potato. Celery soup and corn soup are very good.
With these and most other vegetables, the celery salt should be
omitted. Onion salt is very useful.

Creamed soups are very good made from skimmed milk if there is a supply
in the house which should be used.

SALAD--The pleasure in a salad is in its crispness, attractiveness or
arrangement, and pleasant combination of flavors. A salad may be
arranged in a large dish and served at the table if it is the chief dish
of the meal, such as chicken salad or fish salad, but it is usually
arranged in individual portions and made to look as dainty and pretty as
possible. All fresh vegetables and fruits used should be crisp and cold
and thoroughly washed. Canned or leftover vegetables or fruit may often
be used.

_To wash lettuce._--Handle delicately. Remove leaf by leaf from the
stalk, examining for insects. Pass the leaves backwards and forwards
through clean water until all sand is removed. Fold in a wet cloth and
keep in the ice-box until it is used. The lettuce leaves should be dried
when they are used.

_French Dressing._--Mix 3/4 teaspoon of sugar, 1 teaspoon of salt and
1/2 teaspoon of paprika. Add oil and vinegar alternately, beating
constantly with a fork until 5 tablespoons of vinegar and 10 tablespoons
of oil have been used. A quick way to make French dressing is to mix all
the ingredients in a bottle with a tightly fitting stopper and shake
vigorously until the ingredients are blended. Some persons prefer less
vinegar, and reduce the amount to 2-1/2 tablespoons vinegar to 10 of
oil.

_Cooked Salad Dressing._--

3/4 tablespoon sugar
1/4 tablespoon butter
1 egg yolk
1/4 cup vinegar
1/4 tablespoon flour
1/8 teaspoon mustard
1/4 teaspoon salt
Dash of red pepper.

Heat the vinegar in the upper part of double boiler over direct heat.
Sift the flour, mustard, salt and pepper thoroughly. Pour the boiling
vinegar gradually upon the mixture, stirring constantly. Return to the
upper part of the double boiler and cook over hot water until the
mixture thickens, stirring constantly. Add the butter and remove from
the fire. Chill before using.

_Mayonnaise._--

1 egg yolk
2 tablespoons lemon juice or 2 tablespoons vinegar
1/2 teaspoon mustard
2/3 teaspoon salt
Dash of cayenne pepper
2/3 cup of oil (olive oil, cotton seed