raisins. Rinse quickly in hot
water and drain well. Add one-fourth cup cold water, let stand one or
two hours, then simmer, covered, until raisins begin to plump. Add one
tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed.
Remove from fire, place tea towel under cover to absorb moisture and let
stand until cold. These raisins are used as garnish or component part of
salads.

CABBAGE SLAW

Mrs. T. M. Butler

Chop up very fine one-half of medium sized cabbage head, one stalk of
celery and one sweet pepper, salt to season, add one-half cup of sugar
and enough vinegar to moisten the mixture.

POTATO SALAD

Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half
cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful
pepper; three tablespoonfuls olive oil; two slices bacon diced; four
stalks celery; chopped lettuce; one tablespoonful minced parsley. Put
onion in a large bowl, add salt and vinegar, and let stand ten minutes;
then slice in the potatoes while still warm and mix thoroughly. Add oil,
the celery cut fine, the bacon fried to a crisp, and the bacon fat; then
the parsley. Arrange on a bed of lettuce and garnish with beets and hard
cooked eggs that have been chopped.

POTATO SALAD

Mrs. Campbell

Cut cold boiled potatoes into dice and mix them with two minced raw
onions and one tablespoonful minced parsley. Sprinkle with salt and
pepper to taste, stir lightly together and add one small diced cucumber
and a hard boiled egg, also diced. Set in ice box for an hour. When
ready to serve, stir in one cucumber cut into dice and mix with
two-thirds cupful of salad dressing. Garnish with hard boiled eggs and
olives.

TO SERVE WITH A SALAD

Mrs. C. A. Carscadin

Cream together one cake Blue Label Cream Cheese, and one-quarter pound
or less of Roquefort cheese; fold into this one bottle of cream whipped
stiff. This will serve eight people.

HAM SALAD

Edna Blade

Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox
gelatine in one tablespoonful of cold water for half an hour, then
dissolve in one cupful of hot water with one teaspoonful each of onion
juice and chopped parsley. Add to the ham and stir occasionally until
the mixture thickens; fold in one cupful of whipped cream and add
one-half saltspoonful of paprika. Form it into little basket shapped
molds and, when set, partly fill each little pink basket with
mayonnaise. Surround