Delicate dishes

Boil and slice as many potatoes as are necessary. Salt them and stir in a few capers. Cut fine i small slice of onion and mix with the potatoes. Rub the yolks of 3 hard boiled eggs fine and mix with the yolk of one raw egg ; add ^ teaspoonful of mustard, a pinch of red pepper, a little salt. Stir in oil until quite thick; add the whites, cut fine, and 3 tablespoonfuls of vinegar. Mrs. G. D. Cook. SPANISH SALAD. Two cups of bits of bread, 2 cups of olives cut fine, I cup of chopped cucumber pickles; mayonnaise dressing. Selected. [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors]Y. Coach and Car Yarnisbes and Colors. CUCUMBER SALAD. Pare and cut in rather thick slices 50 fresh cucumbers of medium size. Put in a crock with 12 small onions, sliced, and i pint of salt. Let them stand all night. Strain and add i teacupful of white mustard seed, i of black, 3^ cup of celery seed and i cup of olive oil. Mix and cover with cold vinegar. Mrs. Rising. FRENCH SALAD DRESSING. A French salad dressing, made of 3 tablespoonfuls of olive oil, mixed well with ^ teaspoonful of pepper, i/^ teaspoonful of salt and when the mixture is well blended, add i tablespoonful of vinegar. If the salad dish is rubbed with a clove of garlic or a slice of onion, the dressing is improved. This is intended for simple salads of lettuce, cucumbers or string beans. MARGUERITE SALAD. Boil 6 eggs 20 minutes, rub yolks through sieve, and chop whites fine; moisten with boiled dressing or mayonnaise. Serve in cups of lettuce leaves, putting in each I teaspoonful of the yolks and around them the chopped whites. POTATO PEPPER SALAD. Put a layer of chopped cold potatoes in a dish and a "Use Imperial French Poultry Seasoning." layer of chopped green peppers, removing the seeds ^ pour over i tablespoonful of oil; fill the dish in this way and pour over it a mixture of i^ cup of white vinegar, with 2 tablespoonfuls of water and ^ teaspoonful of sugar. POTATO SALAD. Cut fine 6 cold boiled potatoes and 4 hard boiled eggs. Sprinkle over i teaspoonful of chopped parsley and one teaspoonful of onion juice, obtained by pressing a cut onion hard against a coarse grater. Serve with mayonnaise or cooked dressing. Mrs. E. M. Dunbar. TOMATO AND ONION SALAD. Six firm, ripe tomatoes, peel and slice %. inch thick; slice very thin a Bermuda onion, arrange in layers in a salad bowl; pour over a dressing composed of 2 tablespoonfuls of salad oil, 2 tablespoonfuls of vinegar, % teaspoonful of salt, ^ teaspoonful of pepper. Use at once. Mrs. Cockrill. TURNIP SALAD. Three sliced, cold, boiled turnips, 3 sliced beets, i sliced egg, hard boiled, i sliced onion; mayonnaise. A salad may be made of grape fruit, oranges or lemons, by using the pulp only, serving it upon beds of [illustration: VALENTINE & COMPANY] Coacli and Car Yarnisbes and Colcrs. lettuce, with a simple dressing of 3 tablespoonfuls of oil to I tablespoonful of vinegar, a little salt and pepper. CELERY SALAD.