with tiny lettuce leaves and simulate handles by
two arched plumes of parsley. Placed on pretty plates, these form a
delectable decorative fancy. If the larder does not contain the leftover
meat, a can of deviled ham may be substituted.

LOBSTER SALAD

Mrs. Campbell

Take a can of lobster, taking care to free it from any pieces of shell;
set it on ice while you make a good mayonnaise dressing and set that on
ice also. Have ready one-half as much celery as you have lobster, cut
into one-half inch lengths; mix lobster meat and celery together,
sprinkle with salt and cayenne, then stir in one cup of mayonnaise.
Arrange two or three lettuce leaves together to form a shell and put two
or three teaspoonfuls of the salad on each. Garnish with hard boiled
eggs cut lengthwise.

OYSTER SALAD

Miss Anna Brennan

Allow six oysters to each person. Parboil them in their liquid and drain
at once. When cool cut each one in four pieces. Break tender young
leaves of lettuce and mix in equal parts with oysters. Pour over all the
following dressing. Allow one egg to two persons. Boil eggs twenty
minutes. When cold cut whites in slices and mix with oysters and
lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in
olive oil slowly until it is a smooth paste. Season with lemon juice,
English mustard and salt. Add oil until as thick as cream. Pour over
salad.

DANDELION SALAD

Mrs. Maxwell

Pick the young tender leaves of the dandelion, wash and lay in ice water
for half an hour. Drain, shake dry and pat still drier between the folds
of a napkin. Turn into a chilled bowl, cover with a French dressing,
turn the greens over and over in this and send at once to the table.

TOMATO JELLY

Mrs. A. Donald Campbell

Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one
teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox
gelatine, which has already been soaked in cold water. Stir all until
gelatine is entirely dissolved; then pour in a ring mold that has been
dipped in cold water. When ready to serve turn out on a bed of lettuce
leaves and fill center with chopped celery well mixed with mayonnaise.

SALAD DRESSING

Mrs. H. P. Sieh

One-half cup olive oil; one teaspoonful paprika; one teaspoonful
Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third
teaspoonful salt. Mix all together well and add vinegar until the right
consistency.

SALAD DRESSING