Apple Salad

Select good tart apples. Pare and chop fine, adding a very little sugar to prevent turning dark, also a little celery. Serve on lettuce leaves and cover with mayonnaise dressing. May be varied by adding a few walnut meats, figs, or dates, or a few of each.

Mrs. F. D. McPherson, Santa Cruz.

Strawberry Salad

Form a cup of two firm, white lettuce leaves, fill with strawberries and drop a spoonful of mayonnaise on top of berries.

Mrs. J. F. Birlem, S. F.

Cherry Salad

Take large, plump cherries, remove stones, and fill centers with marinated nuts, chopped. Serve in apple shells, or pile on lettuce leaves and place mayonnaise dressing on top. If served in apple shells, put dressing in bottom of shells, put in cherries, place dressing on top and serve on lettuce leaves.

Miss Allen, Nevada.

Vegetable Salad-Aspic Jelly

Use three pints clear soup stock, two ounces of gelatine that has been softened in cold water. Put into a saucepan

1 tablespoonful of catsup, 1 teaspoonful of salt, 1/4 tablespoonful of white pepper, 1 tablespoonful of lemon juice, A little celery salt, And if you choose, a wine glass of white wine. Set it over a slow fire, stirring till it boils, and let it cook slowly for a few minutes; set aside to settle, strain through a coarse cloth or sieve, and when partially cold begin

Go to Krough's Drug Store for your fine Perfumes to fill the mould. Boil one carrot, one potato, one turnip, one beet, two celery knobs and salt, also a slice of boiled ham, all cut in fancy shapes, scatter through the jelly and leave over night to harden. When ready to serve, turn on a bed of lettuce leaves, and surround with salad dressing. Mushrooms fried and cut in small pieces can also be used in place of vegetables, and so you can use chicken.

Mrs. J. B. Bennett.

Vegetable Salad

Any kind of cold vegetables, not cut too line, may be used; peas, string beans, cauliflower, asparagus tips and beets, combined with celerv or used by themselves. Garnish dish on which salad is served and pour over any good salad dressing.

Mrs. E. White, S. F.

Russian Salad

Soak two heaping teaspoonfuls of gelatine in a little cold water for a few minutes, add two teacupfuls boiling water, one small tea-spoonful of salt, a few drops of celery extract, and cook a few minutes. Put aside to cool and when partially set, wet a mould, put in alternately, a layer of gelatine and a layer of any cold vegetables cut in pieces, finishing with a layer of tomatoes. Serve on lettuce leaves with mayonnaise dressing.

Mrs. J. M. Thomas, Grass Valley.

Tomato Salad

One quart of canned tomatoes without any solid pieces. Soak one-half package of gelatine in a little of the tomato juice. Scald remaining portion of tomatoes, add gelatine and stir until dissolved. Season with salt and cayenne pepper. Fill teacups a third full of the mixture, and set in a cold place over night to harden. Line individual salad dishes with nice crisp lettuce leaves; turn a "tomato" into each and serve with mayonnaise dress-ing.

Miss Olive Jenne, Santa Cruz.