fruit is used, finishing with a layer of sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently from side to side, to draw out the juice until it nearly covers the fruit.

More sugar may be used if needed. This salad should be made two hours before using, and kept on ice.

FRUIT SALAD

• Apples, cut in half-inch cubes, 1 cup.
• Bananas, cut in half-inch cubes, 1 cup.
• Oranges, cut in half-inch cubes, 1 cup.

Mix all together and serve with golden salad dressing.

WALDORF SALAD

• Apples, cut in dice, 1½ cups.
• Lemon juice, ½ cup.
• Lettuce.
• Celery, cut in dice, 1½ cups.
• Mayonnaise dressing.

Mix apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce.

In making Waldorf salad use only crisp, white, tart apples, and the tender, white heart of the celery. The celery should be cut a little smaller than the apples. Use only white mayonnaise.

Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise.

PROTOSE SALAD

• Protose, cut in small dice, 1 pound.
• Cold, boiled potatoes, cut into dice, 2.
• Finely cut celery, ½ cup.
• Finely minced onion, 1 tablespoonful.
• Salt.
• Celery salt, ½ teaspoonful.

Mix thoroughly with mayonnaise, and serve on lettuce leaves.

PROTOSE AND CELERY SALAD

• Diced protose, 2½ cups.
• Grated onion, 1 tablespoonful.
• Oil salad dressing.
• Salt, 1 teaspoonful.
• Crisp celery, 1¼ cups.
• Lettuce or celery leaves.

Cut protose into half-inch dice, add a little salt, grated onion, and celery cut into the same size as protose. Set in ice-box, and just before serving pour over some of the oil salad dressing, and mix all together lightly. Serve on lettuce leaves or garnish with celery leaves.

PEA AND ONION SALAD

• Peas, canned or stewed, 4 cups drained.
• Grated onion, 2 tablespoonfuls.
• Lettuce leaves.
• Mayonnaise.

Let peas drain half an hour, then add the onion. Mix well. Set in a cold place, and when ready to serve pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves.

ENGLISH SALAD

• Chopped lettuce, 1 cup.
• Chopped celery, 1 cup.
• Mayonnaise, 1 tablespoonful.
• Lemons, juice of 2.

Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise and salt to taste.

WATER LILY SALAD

• Lettuce leaves.
• Mayonnaise dressing
• Eggs, hard-boiled, 8.

Cut crisp lettuce leaves into pointed strips, like the outer leaves of a water lily. Cut the whites of hard-boiled eggs also into strips, to make the petals. Mash all but two or three of the yolks, mix them with the mayonnaise, and fill in the center of the white petals. Take the remaining yolks and put through a fine sieve, and scatter this over the yellow center and white petals to resemble pollen of the flower.

NUT AND FRUIT SALAD

• Diced pineapple (canned), 1 cup.
• Chopped walnuts, 1½ cups.
• Diced oranges, 1 cup.
• Diced dates, 1 cup.

Mix all together, and add golden salad dressing one hour before serving.

NUT SALAD

• Apple, 1 small.
• Lettuce, ½ cup.
• Onion juice, 1 teaspoonful.
• Oil of cloves, 7 drops.
• Salt.
• Almonds, ½ cup.
• Brazil nuts, ½ cup.
• Sugar, 1 teaspoonful.
• Lemon, juice of 1.

Chop all the ingredients moderately fine, and mix well with plenty of mayonnaise dressing.

TOMATO MAYONNAISE

• Tomatoes, 2.
• Oil, ½ cup.
• Onion juice, 3 or 4 drops.
• Hard-boiled eggs, 2.
• Raw egg, 1.

Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain.

Mash very fine the hard-boiled yolks of the eggs, and add the raw yolk. When thoroughly mixed, add the oil, a few drops at a time. When thick and smooth, add the dry pulp of the tomato, a little at a time. Stir in the onion juice. Serve on sliced protose or nuttolene.

LIMA BEAN SALAD

• Lima beans, 2 cups.
• Strained tomatoes, 1¾ cups.
• Hard-boiled yolks, 2.
• Lettuce.
• Nut butter, 2 tablespoonfuls.
• Minced parsley, 1 tablespoonful.
• Salt.
• Sliced tomatoes.

Cook beans till well done, strain off the water, and set aside to cool. Mix nut butter as for table use, and thin it down with the tomato juice. Add the minced parsley and a little salt; turn this mixture on the beans, and stir well without breaking the beans. Mince the yolks of the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and serve.

PEA AND TOMATO SALAD

• Tomatoes, 6.
• Nuttolene, 1 cup.
• Salad dressing.
• Green peas, 2 cups.
• Lettuce.

Peel the tomatoes and scoop out the inside. Fill up with green peas and bits of nuttolene. Place each tomato on a lettuce leaf, and cover with salad dressing.

LETTUCE

Separate the leaves and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred.

Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table.

CABBAGE SALAD

• Cabbage chopped very fine, 1½ cups.
• Chopped walnuts, ½ cup.
• Cream, ½ cup.
• Lemon, juice of 1.
• Sugar, 1 tablespoonful.
• Salt.

Beat cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed.

SALAD LA BLANCHE

• Lima beans, 1 cup.
• Minced celery, 1 cup.
• Hard-boiled eggs, 2.
• Minced lettuce, 1 cup.
• Nuttolene, ¼ pound.

Boil the beans till tender, drain, and cool. Chop them rather fine, and add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with La Blanche dressing.

BEET SALAD

• Cold, boiled beets.
• Hard-boiled eggs.
• Salt, olive oil, lemon juice.
• Lettuce.

Arrange alternately slices of cold, boiled beet with slices of hard-boiled eggs on a plate. Season with salt, olive oil, and lemon juice poured over. Serve on lettuce.

CARROT AND BEET SALAD

• Carrots, 2.
• Lettuce.
• Dressing.
• Beets, 2.
• Celery.

Arrange alternately slices of cold, boiled carrots and beets. Serve on a lettuce leaf, garnish with finely-chopped celery.

Dress with olive oil, lemon juice, or French salad dressing.

STUFFED BEET SALAD

Boil the beets whole till tender, selecting those of uniform size. Cut a slice off the bottom, so that they will stand upright, and scoop the inside out carefully. Take