Crab Salad

To the meat of one crab picked apart, add two hard boiled eggs, chopped fine, a little celery sliced thin, also tender part of lettuce. Mix with cooked salad dressing and serve on lettuce leaves with a piece of lemon.

Mrs. H. E. Kent. Pacific Grove.

Oyster Salad

Cook a quart of oysters, (either fresh or canned), in their own liquor; let come to a boil, then skim and strain. Season oysters, with

3 tablespoonfuls of vinegar,

1 tablespoonful of oil,

1/2 teaspoonful of salt,

A dash of pepper.

Place on ice or in a cool place for two hours. Cut up two bunches of celery, or more, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pt. of the following mayonnaise dressing. Arrange in a salad dish and pour over another half pt. of dressing and garnish with white celery leaves.

Boiled mayonnaise:

4 tablespoonfuls of butter,

1 tablespoonful of flour,

1 teaspoonful of salt,

1 tablespoonful of sugar,

1 tablespoonful of mustard,

1 cupful of milk.

1/2 cupful of vinegar,

A pinch of cayenne,

3 eggs. Let butter get hot in a saucepan, add flour and stir until smooth, being careful not to brown. Add milk and boil up, placing saucepan in another of hot water. Beat eggs, salt, pepper, sugar and mustard together, and add vinegar; add this to the boiling mixture, stirring until it thickens like soft custard, (about three minutes).

Mrs. J. P. Lauritzen,

Lobster Salad

Pick meat apart and allow two parts meat to one part diced celery. Season with salt, pepper and tarragon vinegar; cover with mayonnaise and garnish with slices of hard boiled egg.

No. 2. - Equal quantities of diced lobster and diced boiled potatoes, mixed with cream salad dressing. Garnish with hard boiled eggs, also in dice.

Mrs. Jackson. St. Louis.

Orange Salad

Mix together equal parts of diced celery and cold cooked chicken. Add one-fourth the amount of broken walnut meats and a few green grapes from which the seeds have been removed Marinate with a French dressing very delicately flavored with onion. Have readv sour oranges cut into sections; remove carefully all seeds. Lay only lettuce leaves on each plate and two sections of orange; put a large tablespoonful of the salad on each plate and cover with mayonnaise.

Mrs. E. Williams.

Woldorf Salad

2 large, ripe, tart apples.

2 bunches crisp, white celery,

2 dozen English walnuts,

1 large bunch fine, white lettuce. Chop apples, celery and walnuts quite fine, and mix all together, salt liberally and mix with mayonnaise dressing. Serve in lettuce leaf cups with spoonful of mayonnaise dressing on top.

Mrs. L. H. Garrigus.

Banana Salad

One-half banana sliced to each lettuce leaf, with a small tablespoonful of mayonnaise over it,

Mrs. J. B. Bennett.