leaf with Mayonnaise dressing.

NEAPOLITAN SALAD

Mrs. Lyman Holsey

Two cups of cottage cheese; one-half cum cream; one-half teaspoonful
salt. Mix cheese with cream and salt. Color one-third of mixture with
beet juice, pink. Mold in brick shaped tin which has been dipped in very
cold water. Put in a layer of white, then the pink, then white. Chill
thoroughly before turning out. Slice with very sharp knife dipped in hot
water. Serve on lettuce leaves.

ANCHOVIE BONNES-BOUCHES

Mrs. Trumen

Fillet some anchovies, cut them into thin strips, and put them on a dish
with some shredded lettuce leaves, small radishes, some capers, thin
slices of lemon and chopped parsley. Arrange all tastefully, season with
lemon juice mixed with salad oil, garnish with stoned olives and the
yolks and the whites of hard boiled eggs.

CUCUMBER SALAD

Mrs. J. T. Brown

One cucumber cut very fine; one can grated pineapple; juice of four
lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the
gelatine in a little water; then add the juice of pineapple and lemons;
when it begins to set add the cucumber and pineapple. Put in molds,
serve with a cream mayonnaise dressing.

CUCUMBER SALAD

Mrs. Maxwell

Peel the cucumbers, cut them in thin slices without cutting the slices
off, thus giving the appearance of a whole cucumber. Insert in each
opening thin slices of radishes with the peel on, sliced to the exact
size of the cucumber. Chill thoroughly and serve with French dressing.

BUTTER BEAN SALAD

Mrs. Lyman

One pint butter beans (canned or cooked); one cup chopped celery; one
tablespoonful finely chopped onion; one tablespoonfud finely chopped
green pepper. Mix ingredients together lightly. Garnish with grated
cheese, and serve with French dressing.

CREAM CHEESE

Mrs. C. E. Ellis

One Neufachatel cheese; one-half that quantity of butter; one
tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink
with vegetable coloring; roll in nuts, finely chopped. Serve on a
lettuce leaf.

BANANA SALAD

Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts
and serve on lettuce leaves.

NORMANDY SALAD

Mrs. Theresa B. Orr

One can French peas washed and strained. One-half pound English walnuts
cut the size of the peas. Mix dressing with nuts. Toss with peas and
serve on lettuce leaves.

PIQUANT RAISINS FOR SALADS

Mrs. Lyman

Carefully seed one-half pound cluster