Potato Salad

Boil eight large potatoes, throwing into the water one-half teacupful of salt. When perfectly cold peel and cut into small disks and add one-half the quantity celery, lettuce or cabbage.

Dressing

Yolks of six hard boiled eggs,,

Raw yolks of two eggs,

1 teaspoonful made mustard,

1 teaspoonful of salt,

1 tablespoonful of minced onion,

1 tablesdoonful of sugar,

8 tablespoonfuls of salad oil,

2tablelpoonfuls celery seed,

Less than one-half cupful of vinegar. Chop whites of eggs and add to the dressing. Half this quantity is enough for eight op ten people.

Mrs. C. F. Lacey.

Potato Salad

6 potatoes,

2 eggs,

1 cupful of oil,

4 tablespoonfuls of vinegar,

1 teaspoonful of French mustard,

1 teaspoonful of salt,

1 small onion,

Few leaves of parsley. Beat eggs; add oil by degrees; vinegar in same manner; then salt and mustard. Place on stove in a small sauce-pan and stir till thick; do not boil. Slice potatoes very thin, mix in the chopped onion and parsley and cover with the dressing. (Tarnish with crisp lettuce.

Mrs. L. H. GarrigtUs.

Stuffed Eggs

Boil six eggs twenty minutes, cut in half and remove yolks. To the yolks add one tablespoonful of olive oil, one tablespoonful of vinegar, one scant tablespoonful of dry mustard, one teaspoonful of salt, a dash of cayenne pepper and three tablespoonfuls of minced.

ham. Mix all to a paste. Fill each half white with paste, place on lettuce leaves and serve with boiled dressing.

Mrs. J. B. Bennett.

Stuffed Eggs

Boil six eggs twenty minutes; remove shells. Cut in halves and remove yolks. If necessary slice a little off the ends of the whites so they will stand on a platter. Make a bed of parsley on the platter before placing the white. Mash yolks, add one teaspoonful of mustard, one teaspoonful of butter or oil, pepper, salt, a little vinegar, and enough cream or rich milk to make the right consistency. Just before serving pile mixture in the white.

Mrs. F. May, Soquel.

Aspic Jelly

(Basis for many Salads).

One-half package of gelatine soaked in one-half cupful of cold water for a few minutes, one and one-half pts. of hot soup stock (or two tea-spoonfuls of beef extract to one and one-half pts. boiling water) stirred into the gelatine, one teaspoonful of salt, one tablespoonful vinegar, a little cayenne and paprika, and if liked, two tablespoonfuls sherry wine may be used. Mix well and pour into a wet pan or mould and place in cold water to cool. (Needs no cooking). To remove salads made with aspic jelly, warm bottom of pan with a cloth dipped in hot water. If to be cut into shapes, dip cutter into boiling water.

Miss Whitaker.

Mason's Bazaar for Kodaks, Films

Apple Ok Tomato Cups

(For Serving Salads).

Cut slice from stem end of fruit and with a spoon remove pulp, being careful not to break the shells. Select firm fruit, of same size and shape. Apples should be a red variety.

Mrs. A. W. Anderson. Pacific Grove.