Boil one can of salmon 20 minutes in the can without opening. Open, remove skin and bone, pour cold vinegar over it, mixing in a few whole cloves. Let stand in refrigerator 2 or 3 hours as convenient. When ready to serve, pour off vinegar, pick in small pieces, mix with an equal amount of diced celery and serve on cool crisp lettuce leaves with mayonaise dressing. This is very nice with lettuce picked up instead of celery.

"Yesterday while weary with writing, and my mind quite dusty with considering these atoms, I was called to supper, and a salad I had asked for was set before me. "It seems then," said I aloud, "that if pewter dishes, leaves of lettuce, grains of salt, drops of vinegar, and oil, and slices of egg had been floating about in the air from all eternity, it might at last happen by chance that there would come a salad." "Yes," says my wife, "but not so nice and well dressed as this one of mine is."

Salad.
Crisp and Cool.
It is now generally conceded by writers on dietetics that salads--especially green salads--are a very useful form of food, and should often be served. A few general directions may be useful to beginners in the noble art of salad making. Nothing is better than a good salad--nothing worse than a poor one. To the making of a good one are necessary the best of materials and good judgment. The first should always be present and the second may be easily acquired. For the making of a salad may be used : almost all vegetables, almost all fruits, many kinds of fish, a few kinds of meat. For the dressing either of two preparations may be used. One of simple oil and vinegar and seasoning, the other a mayonnaise of yolk of egg, oil, vinegar, and seasoning. The first is more wholesome and more suitable for use at dinner, the latter richer and more suitable for salad at luncheon or supper. These things are of prime importance: 1. If materials are to be cut into pieces, do it with such nicety that there shall be no mussiness. For the same reasons the materials should not be cut too fine. 2. See that all materials that have to be washed are perfectly dry, no water clinging to them from the washing. 3. See that they are ice cold. 4. See that the dressing, also ice cold, is over, rather than under, seasoned, and added at the last possible moment before serving. By use of a little ingenuity, keeping these points in mind, an almost infinite variety of salads made be made.

Soak 1/8 teaspoonful Knox Sparkling gelatine in 3/4 teaspoonful lemon juice and dissolve in 1 teaspoonful boiling water. Beat 1 1/2 tablespoonfuls cream until stiff, and add gelatine. When mixture begins to thicken add 2 tablespoonfuls cold boiled fowl cut in small cubes (using preferably the white meal), mixed with 3/4 tablespoonful chopped parsley and a few grains salt. Turn into an individual mold first dipped in cold water and chill. Remove from mold to crisp lettuce leaves and garnish with a sprig of parsley.

Two packages Philadelphia cheese
1/2 cup grated cheese
1/2 cup milk
1/2 package Knox Sparkling gelatine
2 tablespoonfuls cold water
1/2 cup boiling water
2 slices pimento
3 sweet pickles
portion of Spanish onion
1/2 cup whipped cream
salt

Mix Philadelphia cheese, grated cheese and milk; add chopped ingredients, soak gelatine if cold water, add boiling water and add to cheese mixture. Let cool, then add cream.

1/3 cup vegetable or olive oil
1/4 cup fresh lemon juice
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. powdered mustard
1/8 tsp. ground black papper
1/2 lb. fresh mushrooms or 1 can (6 oz.) sliced mushrooms, drained
1 pkg (12 oz) fresh spinach
1/2 cup garlic croutons (optional)

1. To prepare dressing comine lemon juice, salt, oil, sugar, mustard, pepper and mix thoroughly, refrigerate.
2. Rinse, pat dry and slice fresh mushrooms, drain spinach, remove stems, break leaves into bite-sized pieces.
3. In large salad bowl combine dressing with mushrooms and spinach. Toss until lightly coated. Sprinkle with croutons if desired.

Slice cucumber very thin; soak 1 hour in salt water; drain and rinse.

2 tsp. sugar
1 Tbsp Tarragon wine vinegar
2 Tbsp. Salad oil
1 squeeze of lemon juice
sweet cream
salt & pepper - coarse
fresh or dried dill weed

Arrange cucumber slices on large dish. Combine sugar, vinegar, oil and lemon juice; pour over cucumber slices; then pour sweet cream over them. Season with salt and pepper; sprinkle generously with dill. (If fresh, cut fine). Best if refrigerated an hour or more before serving.

1 pkg. instant lemon pudding
1 pt. frozen dessert topping - thawed
1/2 Cup Mayonnaise
2 Tbsp. lemon juice
1 - #1 can fruit cocktail - drained
1 Cup miniature marshmallows
1/4 Cup chopped nuts

Prepare pudding as directed on package. Blend in dessert topping, mayonnaise, lemon juice. Fold in remaining ingredients. Put in 13 x 9 pan, or in cup cake papers (in pans). Freeze until firm.

4 Cups cranberries
2 Cups sugar
2 Cups water
1/2 tsp. cinnamon
1/4 tsp. Allspice
1/2 Cup Cider or Apple Juice
2 envelopes gelatine
1 Cup chopped nuts
1 Cup diced celery

Cook together first 5 ingredients until berries pop. Dissolve geletin in cider and stir into hot cranberries. Add nuts and celery. Chill until set.

2 pkgs. orange jello
1 Cup hot water
1 Pint orange sherbet
1 large carton Cool Whip
1 can Mandarin oranges - drained

Combine all ingredients except oranges, place them over-lapping in bottom of mold. Add mixture and chill.

1 Tbsp. gelatine
1/4 Cup cold water
3/4 Cup hot water
1/4 Cup sugar
1/8 tsp. salt
1/4 Cup lemon juice
1/4 Cup Maraschino Cherry juice
1/3 Cup sliced Maraschino cherries
1 Cup finely chopped celery
1 Cup diced fresh grapefruit and a little juice OR
1 - 16 oz. can unswettened grapefruit sections and a little juice

Soak gelatine in cold water. Then add warm ingredients and all the other ingredients in column 1. Cool until syrupy. Stir in remaining ingredients. Pour into greased mold (or individual molds). Unmold on salad greens. Serve with cottage cheese - or other dressing.