POTATO SALAD. Two cups boiled potatoes diced, one cup shredded cabbage or apple diced, one large oniou, one-half cup nut meats, several sprigs parsley. Mix with mayonnaise dressing. — Mrs. Arthur Cole. 44 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes dainty desserts for dainty people CREAM DRESSIXG (BOILED;. One cup butter and one-half cup sugar creamed ; add one tablespoonful salt^ one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and lastly one and one-half pints of boiling vinegar. Stand over fire until it ap- proaches the boiling point; remove and bottle. It is nice with potato salad. — Mrs. R. B. SUITT. CZARIXA SALAD. (Xice to serve -with meats.) Two teaspoonfuls Knox Gelatine, one-half cup cold water, one cup spiced vinegar, one-half cup tomatoes, onion to taste, one apple, one-fourth cup sweet green pepper, one-half cup celery, two teaspoonfuls nut meats. Soak the gelatine in cold water, add boiling hot vinegar. When cool add the other ingredients and pour into wet mold. When firm turn out, cut into any desired shape and serve with mayonnaise dressing. — Mrs. Arthur Cole. PEAR SALAD. Pears, salad dressing, lettuce, cream cheese. Put nice look- ing piece lettuce on a salad plate, place one-half pear on same, roll cream cheese in small ball, and put in center of pear, with one spoonful salad dressing on top. — Miss Margaret Dawsox. IRISH POTATO SALAD. Six potatoes, one onion, one teaspoouful salt, one- fourth teaspoonful pepper, three hard-boiled eggs, one half cup vinegar, one tea- spoonful butter, one teaspoonful sugar✪ Irish Potato Salad. Boil and peel potatoes, cut into dice, heat vinegar and add it to all other ingredients but the eggs. Mash egg yolks and pour over them the hot vinegar. ]\Iix witn potatoes, serve garnished with the egg whites, cut into circles and some of the mashed yolks. — Miss Jexxie Bel¥IX. TOMATO SALAD. Make tomato jelly mixture; wash and cut celery in thin slices, crosswise ; this should be one cup. Peel and core two large apples, cut in slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut meats and moisten with mayonnaise. Put one tablespoonful tomato jelly✪ Tomato Salad in each* individual mold. Then add the other mixture and cover with jelly. ChiU, turn: from molds and garnish with water cress. — Mrs. M. F. Maekham. DRESSIXG FOR LETTUCE OR TOMATOES. One-half cup vinegar, one tea- spoonful mustard, same of flour, two teaspoonfuls sugar, one cup sour cream✪ Dressing for Lettuce or Tomatoes. Cook and pour into one well-beaten egg. Let thicken and cool before using. — Mrs. Faxxie Gooch. HADES SALAD. One gallon cabbage, one-half gallon green tomatoes, one C|uart onions, one quart green sweet peppers (seeded) chop all fine, put in bag and let drip weU. Take one-half gallon vinegar, two pounds sugar, two ounces celery seed, two ounces cinnamon, four tablespoonfuls ground mustard, two table- spoonfuls salt, one-half ounce cloves, two ounces tumeric, five cents worth mustard seed✪ Hades Salad, mix all well and let boil twenty minutes. — ]Mrs. Alvis K. Umstead.

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POTATO SALAD. Two cups boiled potatoes diced, one cup shredded cabbage or apple diced, one large oniou, one-half cup nut meats, several sprigs parsley. Mix with mayonnaise dressing. — Mrs. Arthur Cole. 44 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes dainty desserts for dainty people CREAM DRESSIXG (BOILED;. One cup butter and one-half cup sugar creamed ; add one tablespoonful salt^ one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and lastly one and one-half pints of boiling vinegar. Stand over fire until it ap- proaches the boiling point; remove and bottle. It is nice with potato salad. — Mrs. R. B. SUITT. CZARIXA SALAD. (Xice to serve -with meats.) Two teaspoonfuls Knox Gelatine, one-half cup cold water, one cup spiced vinegar, one-half cup tomatoes, onion to taste, one apple, one-fourth cup sweet green pepper, one-half cup celery, two teaspoonfuls nut meats. Soak the gelatine in cold water, add boiling hot vinegar. When cool add the other ingredients and pour into wet mold. When firm turn out, cut into any desired shape and serve with mayonnaise dressing. — Mrs. Arthur Cole. PEAR SALAD. Pears, salad dressing, lettuce, cream cheese. Put nice look- ing piece lettuce on a salad plate, place one-half pear on same, roll cream cheese in small ball, and put in center of pear, with one spoonful salad dressing on top. — Miss Margaret Dawsox. IRISH POTATO SALAD. Six potatoes, one onion, one teaspoouful salt, one- fourth teaspoonful pepper, three hard-boiled eggs, one half cup vinegar, one tea- spoonful butter, one teaspoonful sugar. Boil and peel potatoes, cut into dice, heat vinegar and add it to all other ingredients but the eggs. Mash egg yolks and pour over them the hot vinegar. ]\Iix witn potatoes, serve garnished with the egg whites, cut into circles and some of the mashed yolks. — Miss Jexxie Bel¥IX. TOMATO SALAD. Make tomato jelly mixture; wash and cut celery in thin slices, crosswise ; this should be one cup. Peel and core two large apples, cut in slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut meats and moisten with mayonnaise. Put one tablespoonful tomato jelly in each* individual mold. Then add the other mixture and cover with jelly. ChiU, turn: from molds and garnish with water cress. — Mrs. M. F. Maekham. DRESSIXG FOR LETTUCE OR TOMATOES. One-half cup vinegar, one tea- spoonful mustard, same of flour, two teaspoonfuls sugar, one cup sour cream. Cook and pour into one well-beaten egg. Let thicken and cool before using. — Mrs. Faxxie Gooch. HADES SALAD. One gallon cabbage, one-half gallon green tomatoes, one C|uart onions, one quart green sweet peppers (seeded) chop all fine, put in bag and let drip weU. Take one-half gallon vinegar, two pounds sugar, two ounces celery seed, two ounces cinnamon, four tablespoonfuls ground mustard, two table- spoonfuls salt, one-half ounce cloves, two ounces tumeric, five cents worth mustard seed, mix all well and let boil twenty minutes. — ]Mrs. Alvis K. Umstead.

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