shells, cut in halves, slicing off a small piece of the 'big end to make them stand. Remove the yolks and ruh smooth; add a little mustard, a tablespoon of butter, a dash of cayenne, and a few idrops of vinegar or lemon juice, also salt✪ Leviled Eggs ; maie any additions that may be liked. Pill the whites with this mixture and put together; stand them in a bed of chopped cress, lettuce or white cabbage, seasoned with salt, pepper, vinegar, and sugar if desirable. A little chopped ham is nice added. Mayonnaise alone is nice mixed with the yolks, then piled up in the little white cups of the eggs and served on lettuce leaves; in this way cut off both ends of the eggs, so the cups will stand. Olives or pickles may be chopped and added. Serve with mayonnaise. STRAWBERRY SALAD— Mrs. McMahon. Choose the heart leaves of nice head lettuce ; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of may- onnaise dressin✪ Strawberry Saladg on top of berries. ORANGE SALAD— Mrs. McMahon. Slice oranges lengthwise, and fill lettuce cups same as for straw- berries. Pour over the following dressing: % cup vinegar, 2 table- spoons salad oil, 1 teaspoon sugar, a pinch of salt. AFRICAN SALAD— Mrs. Chas. S. Fay. (Better for Dessert) 4 bananas, 2 oranges, 1 pineapple, piece of 1 lemon, a few dates, dash salt, % cup of sugar, yolks of 2 eggs ; slice about an hour before serv- ing. Beat the eggs, and sugar together until very light; pour the juice of the fruit with sugar and eggs and beat until foamy, then mix with- the fruit. Serve as cold as possible. FRUIT SALAD— Mrs. O. J. Short. Chop in small cubes 1 orange, 1 apple, 2 bananas and some celery; place on lettuce leaves, sprinkle with walnuts and serve with the fol- lowing 'dressing: Make a stiff mayonnaise; add beaten white of 1 egg and 2 tablespoons cream✪ Fruit Salad. MELON SALAD — Mrs. Thos. S. BOnneau. Select a firm nutmeg melon, halve it, remove seeds, loosen the soft part with a teaspoon letting it remain In the half, let stand there three minutes then drain off the liquid, remove the skin from a fair sized' tomato, cut it in small pieces an^ lay on the melon. Salt and pepper to taste — then add mayonnaise dressing✪ Melon Salad. Garnish melon with lettuce leaves. Serve at once. BANANA AND PEANUT SALADl— (Mrs. Jas. W. Cochrane. Peel as manly nice firm ibananas as there are plates laid at talble^ Cut once lengthwise then crosswise, .dip In white of egg, then roll in chopped peanuts (chop nuts very fine) . Alrrange In form of log cabin. Place in bed of crisp white lettuce with celery plume in top. Serve- with mayonnaise made of either, oil or cream. 80 SALADS WALDORF SALAD^Mrs. W. F. Jones Equal parts of celery, tart apples and broken walnuts; mix with mayonraise and serve on lettuce leaves✪ Waldorf Salad or scoop out the inside of bright red apples, notch the top, fill with mixture, put a little extra mayonnaise on top and serve on lettuce leaves or cress. CELERY SALAD— Mrs. Oge. Take the white parts of a bunch of celery and cut them into pieces of a quarter of an inch; also cut up a little of the white part of a head of lettuce, and a very little of the top of an onion. Make a mayonnaise dressing of V2 cup of olive oil, yolks of 2 eggs, red and black pepper to taste; wher dene ad-J 3 tablespoons of thick sweet cream✪ Celery Salad or whipped cream. Mix with the salad and fill small green peepers with the mixture; put 1 pepper on each plate, and garnish with small pieces of lettuce. CELERY SALAD— Mrs. W. F. Jones. Peel 1 doz. large tO'm,atoes; remove the seeds and juice, leaving them cup shaped. Cut the white stalks froTn 3 heads of celery into small pieces; baste with French dressing, and set away for an hour in a cold pl^ce. Mix with some mayonnaiise. Stuff the tom^atoes with the celery, sprinkle with salt✪ Celery Salad, and on the top put mayonnaise. Serve very cold on crisp lettuce. Celery is also nice served, on lettuce leaves with mayonnaise, without tomatoes.

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shells, cut in halves, slicing off a small piece of the 'big end to make them stand. Remove the yolks and ruh smooth; add a little mustard, a tablespoon of butter, a dash of cayenne, and a few idrops of vinegar or lemon juice, also salt ; maie any additions that may be liked. Pill the whites with this mixture and put together; stand them in a bed of chopped cress, lettuce or white cabbage, seasoned with salt, pepper, vinegar, and sugar if desirable. A little chopped ham is nice added. Mayonnaise alone is nice mixed with the yolks, then piled up in the little white cups of the eggs and served on lettuce leaves; in this way cut off both ends of the eggs, so the cups will stand. Olives or pickles may be chopped and added. Serve with mayonnaise. STRAWBERRY SALAD— Mrs. McMahon. Choose the heart leaves of nice head lettuce ; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of may- onnaise dressing on top of berries. ORANGE SALAD— Mrs. McMahon. Slice oranges lengthwise, and fill lettuce cups same as for straw- berries. Pour over the following dressing: % cup vinegar, 2 table- spoons salad oil, 1 teaspoon sugar, a pinch of salt. AFRICAN SALAD— Mrs. Chas. S. Fay. (Better for Dessert) 4 bananas, 2 oranges, 1 pineapple, piece of 1 lemon, a few dates, dash salt, % cup of sugar, yolks of 2 eggs ; slice about an hour before serv- ing. Beat the eggs, and sugar together until very light; pour the juice of the fruit with sugar and eggs and beat until foamy, then mix with- the fruit. Serve as cold as possible. FRUIT SALAD— Mrs. O. J. Short. Chop in small cubes 1 orange, 1 apple, 2 bananas and some celery; place on lettuce leaves, sprinkle with walnuts and serve with the fol- lowing 'dressing: Make a stiff mayonnaise; add beaten white of 1 egg and 2 tablespoons cream. MELON SALAD — Mrs. Thos. S. BOnneau. Select a firm nutmeg melon, halve it, remove seeds, loosen the soft part with a teaspoon letting it remain In the half, let stand there three minutes then drain off the liquid, remove the skin from a fair sized' tomato, cut it in small pieces an^ lay on the melon. Salt and pepper to taste — then add mayonnaise dressing. Garnish melon with lettuce leaves. Serve at once. BANANA AND PEANUT SALADl— (Mrs. Jas. W. Cochrane. Peel as manly nice firm ibananas as there are plates laid at talble^ Cut once lengthwise then crosswise, .dip In white of egg, then roll in chopped peanuts (chop nuts very fine) . Alrrange In form of log cabin. Place in bed of crisp white lettuce with celery plume in top. Serve- with mayonnaise made of either, oil or cream. 80 SALADS WALDORF SALAD^Mrs. W. F. Jones Equal parts of celery, tart apples and broken walnuts; mix with mayonraise and serve on lettuce leaves or scoop out the inside of bright red apples, notch the top, fill with mixture, put a little extra mayonnaise on top and serve on lettuce leaves or cress. CELERY SALAD— Mrs. Oge. Take the white parts of a bunch of celery and cut them into pieces of a quarter of an inch; also cut up a little of the white part of a head of lettuce, and a very little of the top of an onion. Make a mayonnaise dressing of V2 cup of olive oil, yolks of 2 eggs, red and black pepper to taste; wher dene ad-J 3 tablespoons of thick sweet cream or whipped cream. Mix with the salad and fill small green peepers with the mixture; put 1 pepper on each plate, and garnish with small pieces of lettuce. CELERY SALAD— Mrs. W. F. Jones. Peel 1 doz. large tO'm,atoes; remove the seeds and juice, leaving them cup shaped. Cut the white stalks froTn 3 heads of celery into small pieces; baste with French dressing, and set away for an hour in a cold pl^ce. Mix with some mayonnaiise. Stuff the tom^atoes with the celery, sprinkle with salt, and on the top put mayonnaise. Serve very cold on crisp lettuce. Celery is also nice served, on lettuce leaves with mayonnaise, without tomatoes.

San Rafael cook book, 1906