The national course in home economics

In making this salad, mix the ingredients in order given. One tea spoonful of onion chopped fine, five medium cold boiled potatoes, three hard-boiled eggs chopped, and the crisp tender leaves of two heads of lettuce, leaving out enough of the inner leaves to line the salad bowl. Pour over the following dressing and mix gently: Yolks of two eggs, three-fourths of a cupful of sour cream thickened with one-half teaspoonful of corn-starch dissolved in one tablespoonful of cold water; level tablespoonful of sugar, one teaspoonful of mixed mustard, one-eighth of a teaspoonful of red pepper, one teaspoonful of salt and one-half cupful of the best vinegar. Mix thoroughly and cook in double boiler or over the teakettle till it thickens. This dressing keeps well and quantity is sufficient for two salads of the size given. F. E. P. MOCK PINEAPPLE SALAD. Peel four sound apples of medium size and mild flavor; with an apple corer remove the cores and cut them into thin slices crosswise. Peel two fine oranges and remove the thick outside white pulp, slice them rather thicker than the apple, and, like them, crosswise, removing the seeds. Lay a slice of orange upon a slice of apple. Save the orange juice for the syrup. Place the slices in a circle in a glass dish. Pour the juice you have collected over the fruit. Sift white sugar thickly over it, also the juice of a lemon. To be eaten as a dessert. Lillian. RADISH SALAD. Scrape the radishes, cut them into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put it in with the radishes. Mix in equal quantities salad oil and vinegar, season with salt and pepper and a speck of sugar and pour the mixture over the salad. Sprinkle over chopped capers and serve. Adine Smith. WATERCRESS SALAD. An excellent salad in the spring of the year is the watercress. Make as simple as possible. Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad bowl. Dress with salt, pepper and lemon, or vinegar, instead of lemon. A little sugar if desired. Mrs. T. M. ARTICHOKE SALAD. Select fresh young artichokes; wash and slice crosswise in a salad bowl. The thinner they are sliced the nicer they will be. Dress with vinegar, salt, pepper and oil. Delicious. John. TOMATO AND ONION SALAD. Take one-half dozen not over-ripe tomatoes and cut into thin slices; take one-half dozen small onions and cut up as fine as you can; sprinkle the onion over the tomato slices, add salt, pepper, and vinegar, and you will have a most appetizing relish. T. M, r The principle of fireless cooking is simply the retaining of heat by insulation, just as cold is retained in the icebox or refrigerator by insulation. Ordinarily, we heat food to the boiling point and then leave it over the fire or in the oven to keep it at a cooking degree of heat; and to do this, on account of radiation, we must keep on supplying heat. When cooking in the fireless cookers, or fireless stoves, the insulation of the device retains all the heat, thus maintaining a cooking temperature without adding more heat. Thus we secure economy in fuel. A good fireless cooker will save three-fourths of the gas, wood, or coal used when cooking in a kitchen range.