The Monmouth Baptist ladies' cook book

Fry to a light brown four tablespoonsful of minced breakfast bacon. Strain out the bacon and fry in the fat a teaspoonful of chopped onion. Take the pan from the fire and stir into the fat an equal amount of vinegar seasoned with salt, sugar and a touch of cayenne. Beat to an emulsion, return to the fire, adding two tablespoonsful of boiling water. The potatoes should be ready boiled, cut into dice and kept hot over boiling water. Turn them into the pan with the dressing and bacon dice, toss and stir lightly to coat them with the vinegar, etc.. and serve. SALMON SALAD. Mrs. C. D. Tourtellott. To one can of salmon take one-fourth of a head of cabbage and two bunches of celery. Chop cabbage and celery very fine, mix it with the salmon, then add one teaspoon mustard, two-thirds cup of vinegar, with one teaspoon of Worcestershire sauce. Pepper and salt to taste. SHRIMP SALAD. Miss Mildred Patterson. Put into the dish in which it is to be served a layer of shrimp broken moderately fine, then a layer of celery cut fine : pour over this three or four spoons of the mayonnaise dressing. Continue till all is used. SHRIMP AND CUCUMBER SALAD. Mrs. William McKinley. Break the shrimps in pieces, add an equal quantity of cucumbers cut in cubes and chilled in salted water ; mix together with mayonnaise dressing. Shape into a mound and cover lightly with whole shrimps and heart leaves of lettuce. Surround with sliced cucumbers dressed with French dressing flavored with onion juice. STRAWBERRY SALAD. Mrs. J. L. Davenport, Chicago. Select large firm berries, wash and dry well, remove the hulls and slice or quarter them ; arrange about two tablespoonsful in crisp yellow lettuce cups, cover the berries over with thick whipped cream sweetened, and put a spoonful of thick mayonnaise on top. SUNFLOWER SALAD. Mrs. Bess Blackburn Grier, San Francisco, Cal. Boil artichokes until tender, chill thoroughly. Cut the heart out in little chuncks, saving enough of the best outer leaves to form a sunflower on individual plates. Fill centers with pieces completely covered with mayonnaise to form center of flower. TOMATO AND CUCUMBER SALAD. Mrs. Mary A. Frantz. Chop (not too fine) and drain equal quantities of tomatoes and cucumbers. Chill. Put a spoonful of each on lettuce and cover with mayonnaise. TOMATO JELLY. Mrs. W. H. Wells. One-half can or two cups of tomatoes, three cloves, two slices of onion, one teaspoonful of salt, one teaspoonful of sugar, one saltspoonful of pepper (scant), one-half ounce of good gelatine soaked in half a cupful of water. Boil together the tomatoes, onion and cloves until the tomato is soft \ add the seasoning and soaked gelatine and stir till gelatine is dissolved. Then strain and pour into a ring-shaped mold to set. Serve with the center of the jelly ring filled with celery cut in small pieces and mixed with salad dressing. Garnish with a wreath of shredded lettuce. This jelly may also be molded in a solid piece and surrounded by the celery. TOMATO SALAD. Dr. C. A. Skinner.