Worcestershire sauce, and French dressing and serve on small white cabbage leaves.

POTATO SALAD.

Boil Irish potatoes in skins, peel and cut in small blocks. Mix with half the amount of chopped celery and one fourth the amount of broken pecans, blanched. Season with Mayonnaise No. 2. Carefully put on lettuce leaves, without mashing the potato, and garnish with slices of hard boiled eggs and a little minced pimento.

POTATO ROSE SALAD.

Two cups of hot Irish potato, yolks of two hard boiled eggs, two tablespoonfuls of butter and a little onion juice mashed through a potato masher. When cold, add one cup of finely minced celery, season with French dressing and shape into roses with a pastry tube or form the petals with a teaspoon on a lettuce leaf. In the center of each rose put a drop of Green Mayonnaise. On the side of the plate put a little ball of cream cheese mixed with pimentoes and mashed between two halves of English walnut meats.

PINEAPPLE SALAD.

Cut the top from a nice, Smooth Cayenne pineapple and scoop out the inside. Cut pineapple and celery into small pieces, mix with nuts and mayonnaise and fill the pineapple case. Chill, and put on a pretty salad dish in a bed of lettuce leaves.

CUCUMBER BOATS.

Cut six, fresh, green cucumbers lengthwise in half, carefully remove inside and put boats—cut side—on ice until ready to serve. Cut the inside into small slices, cut four firm tomatoes into small pieces and one small white onion finely chopped. Drain well and just before serving, toss together with a French dressing. Fill boats and put on romaine leaves. Fine to serve on the same plate with deviled crab at a morning bridge party.

CHEESE AND NUT SALAD.

Mash American cream cheese with pimentoes and peanut butter. Form into balls and press between halves of blanched English walnut meats. Serve on lettuce leaf with mayonnaise.

GRAPEFRUIT SALAD.

Cut fruit in half, remove inside carefully, and take white skin from sections. Lightly mix with Malaga grapes stuffed with nuts; squeeze a little orange juice over salad; refill hulls and serve on lettuce with mayonnaise.

SALAD IN GRAPEFRUIT HULLS.

Halve grapefruit crossways, scoop out contents and notch edges of hulls. Line the hulls with lettuce and fill with chicken salad; garnish with maraschino cherries and Salmirings. Serve in a bed of endive with mayonnaise. Put meat of grapefruit in refrigerator and serve next morning for breakfast in glasses.

ORANGE SALAD.

Orange and grapefruit lobes, mixed with blanched English walnut meats on lettuce with mayonnaise.

TANGERINE SALAD.

Peel tangerines, divide the lobes and carefully remove seed. Sprinkle with ground pecans and serve on lettuce with mayonnaise.

BANANA SALAD.

Cut lengthwise a firm, perfect banana and remove inside carefully forming a boat shaped case. Slice ripe strawberries, mix with the sliced banana meat and sprinkle with a little sugar. Pour Lemon Dressing over and carefully fill banana cases without mashing fruit. Place cases on strawberry leaves. This is dainty served with grated cheese toasted on crackers, and hot Russian tea.

SALAD IN APPLE CASES.

Select large, bright, red apples. Slice a piece from the top and carefully remove the inside without cutting the case. Mop the edge of cases with lemon juice and put near the ice until ready to serve. Stuff white cherries with nuts to fill the cases, put mayonnaise on top and serve on lettuce leaves with a row of little square blocks of the apples around the cases. Apple meat must be dipped in lemon water as soon as apples are cut to prevent its turning dark.

ORANGE BASKETS.

With a sharp, small knife, carefully cut large oranges in the shape of baskets with handles, and remove inside. Tie sprays of orange blossoms, or any small white flowers on handles with green baby ribbon. Fill baskets with chicken salad, put mayonnaise with a maraschino cherry on top of each and serve on sprays of orange leaves.

KUMQUAT SALAD.

Split kumquats lengthways in half and mix with equal quantities of red salad cherries. Put a little lemon jelly in cups, fill nearly full with fruit and cover with jelly just before it begins to harden. Set on ice over night. Turn out on lettuce leaves and dress with mayonnaise mixed with ground, white pecan meats.

LOQUAT SALAD.

Wash and slice loquats and kumquats thinly, then mix with sliced cold boiled chestnuts and serve on lettuce with mayonnaise.

LEMON AND TOMATO SALAD.

Lemon jelly and tomato jelly moulded in square moulds. When cold and firm slice into squares; put lemon square on lettuce leaf and tomato square on top with a spoonful of Deep Yellow Mayonnaise in center. On the side of the plate put a slice of the following: mash Red Mayonnaise with cream cheese smoothly, stuff sweet bell peppers with it firmly and put near ice until ready to serve. Slice with sharp knife in thin round slices.

MANGO SALAD.

Wash mangoes, slice in long thin slices and serve on lettuce leaves with Lemon Dressing and a few drops of sour sops. Select the mangoes that are not stringy.

COCOANUT SALAD.

Cut large selected oranges in half, carefully get the meat out and mix with freshly grated cocoanut. Put back into the orange hulls and dress each with a teaspoonful of mayonnaise mixed with Cream Substitute. Put a maraschino cherry on top and serve on nasturtium leaves and flowers.

TOMATO JELLY SALAD.

Mould tomato jelly in individual cups and put on ice. When ready to serve turn out on lettuce leaves with Green Mayonnaise and capers on top. This can be varied by putting nuts and chopped celery in jelly just before it congeals.

GUAVA SALAD.

Select large, lemon guavas, cut off tops and scoop out seed. Dip hulls in lemon water to prevent turning dark. Mix sliced truffles with broken pecan meats, fill hulls and put mayonnaise mixed with Cream Substitute on top. Serve on lettuce leaves.

Bridge Salads.

LETTUCE AND MAYONNAISE.

Mix finely minced capers and cucumber pickles with mayonnaise and add a suspicion of mustard and grated horseradish. Select small white cup shaped lettuce leaves and put a teaspoonful of the dressing on each leaf. This is nice to serve with hot fried scallops, one leaf on each plate.

GRAPEFRUIT AND PINEAPPLE SALAD.

Begin at the stem end of grapefruit and cut the peel nearly half way in six deep points. Curl the points back towards the outside of the fruit. Scoop out the meat, remove all seeds and white skin and mix with equal amount of shredded pineapple. Color the inside of the grapefruit case a cherry red with a tablet, dissolved in water, that comes with gelatine. In the bottom of case put a folded lettuce leaf—otherwise it would be too large—and fill with the fruit mixture.

Top with a spoonful of mayonnaise and a few maraschino cherries. Serve on lettuce. This is attractive.

TOMATO LILY.

Select large firm tomatoes of uniform size, with a sharp small knife carefully slice the thin outer skin, separate from the meat, into six petal shaped sections and