Banana Salad

No. 1. Take 4 large, firm, but fully ripe bananas, split them and then cut across. Place over a very slow fire 1 tablespoonful of butter in skillet and as soon as just melted lay in the bananas. As soon as they look clear around the edges turn very carefully, slipping a knife lengthwise of piece and holding with fork. Cook till done through, but do not brown. Remove piece by piece to flat dish and pour juice over all. Set on ice, where it will jelly. Serve on lettuce leaf with peanut meal sprinkled plentifully over and a delicate creamy mayonnaise on top. - Mrs. L. B. Shook.

No. 2. Cut raw bananas lengthwise, roll in peanut meal, lay on lettuce, mayonnaise on top. - Mrs. L. B. Shook.

Pineapple Salad

Cut ripe, pineapple in dice. Sweeten and lay on a napkin to drain. Set on ice. Just before serving add 2 apples cut in dice and cherries. Pour over cream salad dressing or mayon-aise and serve on lettuce. - Mrs. R. Holmes.

Tomato Salad

Cut out centers of tomatoes and fill with sweetbreads or asparagus tips previously laid in French dressing. Put mayonnaise on top or in a small lettuce leaf laid at the side of plate. - Mrs. E. V. Rice.

Grape Salad

Remove skin and seeds from Malaga grapes. Add an equal quantity of English walnut meats (broken) and half the quantity of celery (finely cut). Moisten with French dressing. Arrange on lettuce leaves and garnish with half nuts and candied cherries. - Mrs. John E. Hill.

Shrimp Salad

One can shrimps. Wash and cut in halves. Make a dressing of 2 eggs, whites beaten first, then yolks added, 1 tablespoon salad oil added slowly, 1 teaspoon each salt and pepper, ½ cup vinegar, a little mustard. Stir all together on stove until it thickens. When cool pour over shrimps, to which has been added celery or finely cut lettuce. - Mrs. E. C. Thomas.

Fruit Salad

.. Cream 6 tablespoonfuls of sugar and butter the size of l½ eggs. Add yolks of 8 eggs well beaten, 1 teaspoon salt, 6 tablespoonfuls lemon juice. Cook till thick and thin with •1 cupful whipped cream. Mix with a combination of pineapple, nuts, oranges, cherries and grapes and serve on lettuce.

- Mrs. P. C. Daniels.

Bean Salad

Line the salad bowl with crisp lettuce leaves, fill the center with cold, cooked string beans cut into half-inch pieces, and turn over them a French dressing.

Tomato Salad

Take smooth, medium-sized tomatoes. Peel and chill. When ready to serve place on salad plates in a nest of lettuce leaves and pour over them the following dressing: One egg beaten thoroughly. Add 3 tablespoons sugar and beat them in, 1 large teaspoon flour; beat it in, salt, and beat in gradually ½ cup vinegar in which ½ teaspoon mustard has been dissolved. Add 2 tablespoons water. Cook until it thickens. Chill. - Mrs. C. V. Cain.

Chicken Salad

Two chickens boiled, then remove skin, yolks of 8 eggs, 1 head of celery, 4 heads of lettuce. Beat yolks very light first, drop oil in drop by drop until thick as you can stir it, 1 teaspoonful of mustard mixed in juice of 2 or 3 limes or lemons, 1 teaspoonful of salt, dust of cayenne pepper. Cut celery and meat fine with knife (don't chop it), then pour over dressing. If desired, beat whites stiff and put teaspoonful on each dish of salad. This will serve 24 persons.

- Mrs. James J. Ayres.