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white pepper, 3 tablespoons of olive oil, 10 drops of onion juice, 1 tablespoon vinegar and ^ tablespoon lemon juice. Mix the salt, pepper, onion juice, and 1 tablespoon oil, then add alternately the remaining oil, vinegar and lemon juice. Wash and crisp the lettuce, cook and cool the asparagus ; if fresh asparagus is used, or canned asparagus, drain and rinse in cold water, dry on a cloth, cut into inch pieces, and arrange on lettuce leaves. Season with salt and white pepper. Pour over the dressing. Serve on individual salad plates. Beet Salad. Four good sized beets, 1 head lettuce. Wash and put the lettuce to crisp, also wash and cook the beets. When tender, plunge Into cold water, and remove the skins. When thoroughly cold, cut into cubes, 1/4 of an inch square. Sprinkle with ^ teaspoon of salt, arrange lettuce on individual plates. Pour over a French dressing. Orange Salad. Take as many sour oranges as required and cut in thick slices. Remove the seed and place on salad plate. When ready to serve, pour over this dressing made of: One tablespoon of lemon juice, 3 tablespoons of olive oil, salt, cayenne pepper or a dash of paprika. Grape fruit may be substituted for oranges. Serve with ham or other meats. Swiss Salad. Mix 1 cup of cold chicken, cut in cubes, 1 cup of cucumbers pared and cut in cubes, 1 cup of chopped English walnuts, and 1 cup of French peas. Pour over French dressing and chill. Arrange on a salad dish, and garnish with mayonnaise. Tomato Salad. Take ripe tomatoes and remove all pulp, then turn upside down to drain. Use the pulp and an equal amount of cucumbers and chop fine. Fill the tomatoes with this and pour over it a mayonnaise dressing. German Salad. Select small Irish potatoes, boil and drain. Peel and set aside to cool; serve with this dressing. Cut ^ pound of fat bacon into small dice, put in frying pan over slow fire. Shred an onion in a bowl, add 2 teaspoons salt, 1 cup of vinegar and hot water in equal proportion. When the fat is a chestnut brown and the dice well crisped add 2 tablespoons of salad oil gradually to onion and vinegar. Have potatoes thinly sliced, stir often. If salad is dry add a little hot water ; it must not be greasy or lumpy. Serve at once. Fruit Salad. One-half a pound of almonds, 1 can of pineapple, 4 oranges, 1 teacup of French cherries. Blanch and grate the almonds, grate pinepapple, pare and slice the oranges. Put alternate layers of powdered sugar and fruit, reserving almonds for top layer. It may be garnished with fresh- strawberries or any bright fruit. Serve with this dressing % a cup of lemon juice, 2 tablespoons of Maraschina and 2 tablespoons of sherry wine. Chill salad before adding the dressing. Sardine Salad. One large box of sardines, 6 hard-boiled eggs. Drain oil from fish, remove backbone, tail and skin. Mix thoroughly with the eggs minced fine ; season with pepper and salt. Serve plain with vinegar. Orange Salad. Four oranges, 2 lemons, 6 bananas, yolks of 4 eggs, 1 cup of sifted powdered sugar, % scant teaspoon of salt. Beat eggs until light, add sugar gradually with the salt, beat until sugar is dissolved, add lemon juice and stir well. Peel oranges, remove seed and slice across in thin slices. Put in salad dish a layer of sliced bananas, then layer of dressing, then orange, with bananas on top. Pour over remainder of dressing and chill until- ready to serve. Fruit Salad.