The Monmouth Baptist ladies' cook book

Two tomatoes, one large or two small cucumbers, one head of lettuce, one stalk of celery, one Spanish onion, or small bunch of green onions, cut tomatoes and cucumbers in slices, tear the lettuce fine, using the white, crisp leaves, cut celery in half-inch pieces, slice onion thin or if green ones are used, cut fine ; arrange in salad dish in layers so the green, white and red will show and pour over one cup full of mayonnaise dressing. Serve very cold. CUCUMBER SALAD. Peel and slice three medium sized cucumbers, chop one stalk of celery with a slice of onion ; mix all with a good cooked salad dressing. Serve with lettuce or celery leaves and small radishes. CUCUMBER JELLY SALAD. Pare three large cucumbers, cut into small pieces, put into a saucepan with one small onion cut fine, one teaspoonful salt, one-third of a teaspoonful of white pepper, two tablespoons of vinegar, and three cupfuls of water. Stew slowly until very tender, add onehalf of a box of gelatine soaked in -one-half cupful of cold water, and stir until dissolved. Strain through wet cheese cloth. When cold and beginning to thicken line small molds (which have been wet in cold water) with thin slices of fresh cucumber, pour in the thickening jelly, and set on ice till firm. Serve on leaves with mayonnaise. DEVILED EGG SALAD. Mrs. James Duke. After the eggs have boiled twenty minutes, cut them in two and take out the yolks, then rub them to a paste, adding a little at a time sufficient mayonnaise dressing to make them smooth. Season with lemon juice and a little red pepper. Make this into tiny balls ; garnish a platter with lettuce leaves sprinkled with chopped tomatoes, then a thin layer of chopped parsley; over this place the egg balls. Cover with French dressing and serve. EGG SALAD. Dr. C. A. Skinner. An excellent egg salad can be made same as tomato by substituting sliced boiled eggs in place of tomato. Salads are better to be served fresh. FRENCH SALADS. Clinton Burns, Paris, France. Shred lettuce leaves or the tender inner leaves of celery in any quantity desired. Add an equal amount of celery stalks cut in pieces one-half inch in length. Salt and pepper to taste. For one quart of above use two tablespoonfuls of vinegar and three times the quantity of olive oil. Mix well and serve. A second salad may be made from above by adding four cold boiled potatoes and increasing salt, pepper, etc. The French use a vegetable called saladi instead of the lettuce and celery. FRUIT SALAD. Mrs. Harriett Gettemy Morgan. To one package of gelatine soaked in pint of cold water, add one quart of boiling water, juice of three or four lemons and sweeten to taste. When cold stir in small pieces of oranges, pineapple, grapes and bananas, and nuts if desired. Set jelly on ice to harden. FRUIT SALAD. Mrs. Eliza Smith. One box of gelatine, pour over it one pint of cold water, soak one hour, add three cups of sugar, juice and grated rind of four lemons. Stir in three pints of boiling water — if cool weather, four pints — then strain and add fruit, while jelly is warm, six oranges, six bananas, one can of sliced or grated pineapple. Set aside to cool.' This will serve forty people. '