To 1 can yellow string beans, heated, add about 1/4 pound bacon, cut in strips and fried brown; 1/2 teaspoonful vinegar and 1 cup sweet sliced onion. Let stand for 2 hours. Drain. Serve on lettuce with mayonnaise dressing.

1 can salmon
1 can small peas
1 cup diced celery

Remove bones from salmon, mix together and add salad dressing.

One pound white grapes (or 1 can white cherries), 1 1/2 pounds marshmallows, cut in cubes; 2 pint cans of sliced pineapple, cut in cubes; 1 pound shelled pecans or 2 cups English walnuts. Drain all juice off pineapples and put other ingredients together in large bowl. Let set for 5 or 6 hours.

Dressing: 1 teaspoonful salt, 1 small teaspoonful dry mustard, 1 tablespoonful sugar, 1 tablespoonful flour, 1 tablespoonful butter.

Mix above thoroughly and add yolks of 6 eggs (or 3 whole eggs), a dash of red pepper and 5 tablespoonfuls of vinegar. Cook in double boiler until thick. When partly cooked add 2 tablespoonfuls of plain cream and beat until smooth. When all is cold add 1 pint of whipped cream.

Do not mix dressing with other part until ready to serve.

The above recipe serves 20 persons very generously.

Place lettuce leaves on individual salad plates; in center of each place a slice of pineapple; form cream cheese into marbles and roll in chopped almond meats. Arrange in center of each slice of pineapple. In center of cheese balls place a Maraschino cherry. Serve with mayonnaise mixed with a little pineapple juice.

1 envelope Knox gelatine
1/2 cup cold water
1/2 cup mild vinegar
1 pint boiling water
1 teaspoonful salt
1/2 cup sugar
1 cup shredded cabbage
2 cups diced celery
1/2 can sweet red pepper

Soak gelatine in cold water 5 minutes; add vinegar, lemon juice, boiling water, sugar and salt, and strain. When cold add vegetables and put in mold.

Dice some orange pulp, bananas or apple and grapefruit, sprinkle with sugar, mix with sweetened mayonnaise. Serve on lettuce leaves.

On a lettuce leaf lay a ring of pineapple; take all the white skin from an orange and grapefruit, alternate the layers so it looks like the half fruit formed on the pineapple. Whip together cream and Philadelphia cream cheese, add pinch of salt, whip stiff enough to form a ring around edge of plate and place 4 maraschino cherries on cream to garnish.

This is a delicious salad and is such a pretty one to look at. One grapefruit and one orange make four dishes.

Dissolve 1 package of jello in 1 pint of boiling water. When cool add 1 cup of chopped celery and tart apples in equal parts. Pour in sherbet glasses or small molds to harden. When ready to serve, turn out on a lettuce leaf and cover with dressing.

Dressing: Beat 2 eggs until light and foamy. Add 1/2 cup melted butter very slowly, beating it all the time; then add 1 cup of condensed milk slowly, continuing to beat; then 1 cup of vinegar in the same way. Add 1 teaspoonful of mustard and 1 teaspoonful of salt and beat until well mixed. It is ready to use immediately or will keep several days in a cool place, and is delicious for all fruit and vegetable salads.

Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put into a glass bowl.

One boiled egg
One raw egg
One tablespoonful salad oil
One teaspoonful white sugar
One saltspoonful of salt
One saltspoon of pepper
Four tablespoonfuls of vinegar
One teaspoonful made mustard

Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetable.