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Salad Recipes

MAYONNAISE DRESSING.

C. Le P.

Beat well with a silver fork on a large flat plate the yelks of two fresh eggs. Add one level teaspoonful each of dry mustard and salt well mixed together. To this add a teacupful or more of oil, beginning with a few drops at a time, mixing well, and adding the remainder gradually, together with the juice of one lemon. If the mixture separates the oil is being added too rapidly. In that case add a few drops of lemon juice and stir well, before putting in more oil. All of the ingredients should be cold when used. (It takes from half an hour to one hour to make the dressing, as it must be thoroughly stirred during all the mixing.) When the dressing is finished place in a china bowl and cover tightly until ready for use. If the weather is warm the dressing should be put on ice.

You have no faults, or I no faults can spy- You are all a beauty, or all blindness I.

To Tomorrow! May it be a shining island in a silver sea.

SEAL Breaking a Pair DIVORCE intenus Aubliy s Humam un ra WILMImmичnnиц millen. act immi CHICKEN SALAD.

C. P. R.

Boil a plump fowl until tender. When cool tear meat from bone. Remove all fat, gristle and skin. Cut the meat into small cubes; do not hash it. If possible, use only the white meat.

To the chicken add about one-half as much celery, cut in pieces about one-quarter of an inch long. Mix thoroughly and sprinkle with salt and a few drops of lemon juice. Then place on ice.

Prepare a mayonnaise dressing per receipt given on another page.

Just before serving the salad add dressing and stir all well together. Enough dressing should be used to make the salad moist.

Put a spoonful or more of the salad on a lettuce leaf, place on top of each portion a teaspoonful of the mayonnaise dressing and garnish with lemon, cold hard boiled eggs, cut in thin slices, capers, or pitted olives cut in halves. Sweet Spanish peppers may also be used as a garnish with good effect.

Note. Cold boiled turkey (white meat only) makes a fine salad.

Here's to dreams of wealth-may we spend it before we wake up. 6f Cold Feet SHRIMP SALAD.

To one pint of shrimps, add four or five small cucumber pickles, sliced thin, and the same number of good sized olives chopped, two eggs hard boiled and chopped. Pour over all a mayonnaise dressing, and serve with lettuce leaves.

POTATO SALAD.

Boil six or eight potatoes in the skins, peel, and when cold cut in small pieces, mixing with them a medium sized onion chopped, two or three stalks of celery cut fine and a tablespoonful of chopped parsley.

Dressing: Beat light one egg, add to it a tablespoonful of sugar, a teaspoonful of mustard, a piece of butter size of an egg, salt to taste, a half cup of milk, and a little less than that amount of vinegar. Cook until thick, and pour hot over the potatoes. Cool and serve on a bed of lettuce leaves with sliced boiled egg as a garnish.

Here's to the lasses we've loved, my lad, Here's to the lips we've pressed; For of kisses and lasses, Like liquor in glasses, The last is always the best.

FRUIT SALADS.

Lettuce is the foundation of many delightful fruit salads, which are best with a simple dressing of oil, lemon juice (or vinegar), pepper, salt and paprika.

In season use grape fruit, strawberries, red or white cherries, apples, etc. For fruit salads all skin, fibre and seeds should be carefully removed. The salad should be served ice-cold, as soon as possible after cutting the fruit. Here's to you. May you toil not and spin nothing but good yarns!

Would eyes of blue to me be true When stacks of blue take wings?

Since stacks of blue are shy of late Blue eyes must wait with other things.

Here's to Life! It's a funny proposition; onehalf of it is "if" and three-fourths of it a "lie." 9 Sweetening the Pot