"To make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a mad cap to stir the ingredients up and mix them well together." - Spanish Proverb.

Always use white pepper in preference to black.

Lemon or lime juice can be substituted for vinegar and is preferable.

In using lettuce leaves - use only the white crisp leaves and keep on ice until just before serving.

Marinate cut meats for salad with French dressing.

Use a forcing bag to put mayonnaise dressing over individual salads. A forcing bag can be made of heavy paper made into a corne-copia, putting the point off a very little; put mayonnaise into bag and squeeze through opening.

The yolks of hard boiled eggs pressed through a sieve on to mayonnaise dressing-after it is on the salad makes a pretty addition.

An oil dropper can be made by using a bottle with a quill inserted in the cork, allowing oil to drop through that.

Serve gelatine salads in brick form by moulding in small paper boxes.

Chicken Salad

1 chicken, minced tine, 1/3 chopped celery, 4 hard boiled eggs chopped. Boil chicken until tender; when cold add celery and the chopped eggs. Mix thoroughly and add the following dressing:

1 cupful vinegar,

1/2 cupful whipped cream,

2 eggs,

1 tea spoonful dry mustard,

1 teaspoonful of black pepper,

1 teaspoonful salt,

1 teaspoonful of sugar,

Butter size of an egg,

Dash of cayenne pepper. Heat eggs well, add vinegar, salt, pepper, sugar, mustard and butter, and boil till thick. When cold add the whipped cream and pour over the chicken, etc. Garnish with crisp white lettuce.

Mrs. W. V. McGARVEY.

Chicken Salad

Take two parts mayonnaise to one part cold liquid aspic jelly; beat together, decorate and line individual patty pans with the beaten mixture, fill up with shreded chicken dressed with Remoulade sauce, a few slices of stoned olives, then cover with some of the beaten mixture. Let stand, turn out on a bed of shredded lettuce and garnish with anchovies and gherkins.

Remoulade sauce: - Pounded hard boiled yolks of eggs rubbed through sieve, mixed with oil, vinegar, dry mustard, salt, minced onion and chopped parsley.

Mrs. Dix, Oakland.

Shrimp Salad

Two cans of shrimps washed and dried, small pieces of White tender celery chopped fine, four heads of white lettuce cut fine and sprinkled with a little pepper. (Wash lettuce in salt water and dry thoroughly before cutting). Add following- mayonnaise dressing, mix well, and garnish with sliced lemon and hard boiled eggs.

Dressing: Beat yolks of three fresh eggs with half teaspoonful of salt until thoroughly smooth. Add a pt. of good olive oil (a few drops at a time), taking care to blend each portion of it with the eggs before adding more. Dilute with juice of one lemon until of the consistency of thick cream. (Eggs and oil should be kept in a cold place a half hour or more before using).

Mrs. J. P. Lauritzen.