"Let good digestion wait on appetite, and health on both." -- Shakespeare.

SALAD DRESSING.

1 cup yolks; 1 cup vinegar; 1 cup water; beat eggs, boil water and vinegar and add to the eggs gradually; put on stove and stir; add 1 teaspoon mustard, 1 teaspoon salt, 1/2 teaspoon pepper, a little sugar, 1 tablespoon butter and the juice of a lemon.

MRS. SEASTROM.

SALAD DRESSING.

Yolks of 4 eggs; 1 1/2 tablespoons Challenge flour; 3 tablespoons sugar; 1 teaspoon salt; 2 teaspoons mustard, dash of cayenne pepper; juice of 3 lemons or 1/4 cup vinegar and 1/2 cup water; cook until as thick as custard; beat until cool with a large tablespoon of butter mixed into it. Before using whip 1 pint cream very stiff and mix all together.

SALAD DRESSING.

Yolks of 8 eggs beaten to a cream, a few at a time; 4 tablespoons butter, 1/2 cup lemon juice, 2 tablespoons pulverized sugar, 2 teaspoons mustard, 1 tablespoon salt, pinch cayenne pepper; sift dry ingredients together; add to eggs, then put in melted butter and the lemon juice. Cook in double boiler, stirring constantly. Can be kept weeks if placed in glass jar. When ready to use thin with whipped cream.

MRS. FINKBINE.

SALAD.

1/2 box lemon jello dissolved in 1 cup boiling water; sweeten to taste; add 1 cup English walnuts, 1/2 teacup of celery, 1/2 teacup of canned cherries. Serve with mayonnaise dressing.

MISS MAMIE FINDLEY.

SALAD.

1 can pineapple diced; 1/2 pound filberts or pecans; 1 can white cherries.

MRS. PORTERFIELD.

FRUIT SALAD.

1 can pineapple; 3 or 4 oranges; 2 pounds English walnuts; 2 small bunches celery.

DRESSING.--Yolks of 8 eggs beaten; 1 teaspoon salt; 6 tablespoons sugar; butter size of 1/2 egg beaten to a ccream [sic cream]; 6 tablespoons lemon juice. Just before serving add one cup of whipped cream.

MRS. A. A. GILLETTE.

MARSHMELLOW SALAD.

1/2 pound of marshmellows cut in quarters; 1 can of pineapples cut in cubes; 1 can of white cherries; 1/2 cup of pecans. Mix with salad dressing which has been made with lemon juice.

MRS. D. O. HERBERT.

BANANA SALAD.

Cut a banana in half crossways and trim the square end to a rounded point. Roll in nut meats that have been run through the grinder after having dipped the banana in salad dressing that is thick and rather sweet. Serve on lettuce leaf with a little of the salad dressing on the side. Looks like a croquette and is very delicious.

MRS. C. E. HANSON.

VEAL SALAD.

Boil the veal until very tender; let it become quite cold; cut it fine; use equal quantity celery; mix thoroughly; season to taste and just before serving pour over it a rich mayonnaise dressing.

BLANCHE ALLEN LEE.

SOUR RELISH.

1 cup cabbage; 1 cup celery; 1 cup sweet pickle; 1 small can pimentos; 1/2 package Plymouth Rock gelatine; 1 cup sugar; 1/2 cup vinegar; 1 teaspoon salt. Put all through meat grinder except celery; put in gelatine; let harden; cut in cubes and serve on lettuce with mayonnaise mixed with 1 cup whipped cream.

MRS. C. W. BRUCE.

SALMON SALAD.

To a large can of salmon use 4 cold boiled eggs carefully diced and a dozen pickled gherkins chopped fine; cover with salad dressing; serve on large nasturtium leaves and garnish with a few buds.

MRS. E. L. ANDERSON.

CHERRY RELISH.

4 quarts sour cherries; 4 oranges; 2 lemons; 6 pounds sugar; 1/2 pound English walnuts. Chop the whole oranges and lemons, then put with sugar and cherries. Cook about 1/2 hour. Put walnuts in about 15 minutes before taking off.

MRS. U. S. MULLINS.

ESCALLOPED SWEET POTATOES.
(With Mushrooms.)

Slice 8 cold boiled sweet potatoes into a buttered baking dish, arranging them in alternate layers with small button mushrooms. Season each layer with a generous amount of butter, a teaspoon tomato catsup, some salt, a little parsley and a pinch of powdered cream and cover the top with browned bread crumbs. Bake 20 or 30 minutes in a moderate oven.

MISS ANNA HENDERSON.

GERMAN POTATO SALAD.

Boil the smallest potatoes in the skins; when cool enough to handle slice so as not to break up; add pepper and chopped onion; brown small cubes of bacon; add vinegar and pour over potatoes. Do not let get real cold before serving.

MRS. HOFFMAN.

Chop potatoes with celery and hard boiled eggs; mix whipped cream with salad dressing; scraped onion for flavor; mix potatoes and dressing; garnish with beets and parsley.

SWEET POTATO CROQUETTES.

2 cups hot riced sweet potatoes; 3 tablespoons butter; 1/2teaspoon salt; 1 pinch pepper; 1 egg. Beat together and shape into balls; fry in hot lard, after rolling in egg and cracker crumbs, or cover with butter and bake in the oven.

MRS. SEASTROM.

POTATO PUFF.

2 cups of cold mashed potatoes; stire in 2 tablespoons of melted butter; beat to a cream; add 2 well beaten eggs, 1 cup of milk, pour into a deep dish and bake in a quick oven.

MARGARET GITTINS.

SIMPLE TOMATO SALAD.

Peel and slice tomatoes in chunks with a little onion and green pepper cut in small pieces; add pepper, salt and vinegar.

MRS. MATTIE WILLARD.

COMBINATION SALAD.

4 large cucumbers; 1 bunch of celery; 3 large onions; 4 large ripe tomatoes; 2 heads of lettuce; 3 green peppers; chop all very fine; mix together.

DRESSING.--1 tablespoon vinegar; juice of 1 lemon; with salt and pepper to taste.

MISS MAMIE FINDLEY.

CUCUMBER SALAD.

Make lemon jelly, add pineapple, cucumbers and celery cut in dice; color green with vegetable coloring; soak cucumbers in salt water before using.

DRESSING FOR THIS PARTICULAR SALAD.--1 pint whipped cream; 1/2 cup of horseradish; juice 1/2 lemon; 2 tablespoons salad dressing; pinch of red pepper. Mold in glasses; serve on lettuce leaves.

MRS. FINKBINE.

DANDELION SALAD.

Boil dandelions in salt water until tender and then drain well.

DRESSING.--1 thin slice of ham cut into little bits and fried; beat 3 eggs; 1/2 cup of sugar, 1 cup of vinegar, 1 cup water; mix the eggs, sugar, vinegar and water and pour it into the ham and grease and let it come to a boil (don't boil); then put the dandelions into the dressing until they get hot through. Then serve hot. This will also do for spinach and beet greens.

MRS. J. A. CONERD.

CHICKEN SALAD.

2 parts celery; 1 part chicken; cut chicken; cover with salad dressing.

MRS. SEASTROM.