MEAT AND POTATO SALAD.— Arrange in alternate layers sliced and diced meat and potatoes, season each layer with minced' parsley, onion, and celery or celery seed. Pour salad dressing over✪ Meat and Potato Salad, and serve. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. MEXICAN JELLY. — Peel 4 large cucumbers and cut in thin slices. Put in saucepan with 1 cup cold water, bring to boiling point, and cook slowly until soft; then force through a puree strainer. Add 2^^ tablespoons granulated gelatin, dissolved in 54 cup boiling water, a few drops onion juice, 1 tablespoon vinegar, a few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheesecloth, and mould. After removing from mould, fill space with tomato mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the center of each slice place a circular piece of truffle✪ Mexican Jelly. Garnish around base of mould with small tomatoes, peeled, chilled, and cut in halves crosswise. On each slice of to- mato place a circular fluted slice of cucumber, and over all a cir- cular piece of truffle. Mayonnaise colored red with tomato puree. —Mrs. W. H. Willis, Glencoe, 111. MIXED SALAD. — Dress 1 qt. of shelled shrimps with mayon- naise and prepare Vt. doz. boiled potatoes as for salad, also with mayonnaise. Heap the shrimps in a pyramid in the center of a platter and surround them with the 4 or 5 raw potatoes, and finish with a border of 4 or 5 raw tomatoes✪ Mixed Salad.-4-Mrs. D. C. Daniels, Arling- ton Heights, 111. SPECIAL MIXED SALAD.— 1 cnp each of chopped cucum- ber, tomato, y-2. of apples, y/2 of thinly sliced radishes, 2 tablespoons 470 CHEESE, MACARONI, NUTS, & RICE, ETC. of German pearl pickled onions; mix with 1 cup mayonnaise, and serve in bowl with lettuce leaves✪ Special Mixed Salad. — Mrs. D. C. Daniels, Arlington Heights, 111. MONTE CARLO SALAD.— Remove pulp from 4 large grape- fruit, and drain. Add an equal quantity of finely cut celery, and apple. Moisten with mayonnaise, pile on a shallow salad dish, ar- range around a border of lettuce leaves, and mask with mayon- naise. Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles ; pimentos cut in shapes of hearts and diamonds, truffies cut in shapes of spades and clubs. Garnish with cold cooked car- rot and turnip, shaped with a small round cutter✪ Monte Carlo Salad to suggest gold and silver coin. — Mrs. W. H. Willis, Glencoe, 111. MUSTARD LEAF SALAD.— Take tender, young mustard leaves, wash, clean, and crisp in cold water. Drain dry, and serve with salad dressing; shredded lettuce, cress, endive, capers, olives or chives may be added, if desired✪ Mustard Leaf Salad. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. MUTTON SALAD.— Mix dice of cold boiled or roasted mut- ton with mayonnaise dressing; serve on lettuce leaves or with* cress, and garnish with capers. Many prefer the English dressing, as it is flavored with mint✪ Mutton Salad, which is always acceptable with mut- ton.— Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. NARRAGANSETT SALAD.— Arrange the cleaned, fine, white center of chicory or endive, with peeled, quartered tomatoes, and serve with 1 tablespoon chopped parsley, 5^ teaspoon onion, and 1 finely chopped egg added to French dressing✪ Narragansett Salad. — Mrs. W. H. Willis, Glencoe, 111.

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MEAT AND POTATO SALAD.— Arrange in alternate layers sliced and diced meat and potatoes, season each layer with minced' parsley, onion, and celery or celery seed. Pour salad dressing over, and serve. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. MEXICAN JELLY. — Peel 4 large cucumbers and cut in thin slices. Put in saucepan with 1 cup cold water, bring to boiling point, and cook slowly until soft; then force through a puree strainer. Add 2^^ tablespoons granulated gelatin, dissolved in 54 cup boiling water, a few drops onion juice, 1 tablespoon vinegar, a few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheesecloth, and mould. After removing from mould, fill space with tomato mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the center of each slice place a circular piece of truffle. Garnish around base of mould with small tomatoes, peeled, chilled, and cut in halves crosswise. On each slice of to- mato place a circular fluted slice of cucumber, and over all a cir- cular piece of truffle. Mayonnaise colored red with tomato puree. —Mrs. W. H. Willis, Glencoe, 111. MIXED SALAD. — Dress 1 qt. of shelled shrimps with mayon- naise and prepare Vt. doz. boiled potatoes as for salad, also with mayonnaise. Heap the shrimps in a pyramid in the center of a platter and surround them with the 4 or 5 raw potatoes, and finish with a border of 4 or 5 raw tomatoes.-4-Mrs. D. C. Daniels, Arling- ton Heights, 111. SPECIAL MIXED SALAD.— 1 cnp each of chopped cucum- ber, tomato, y-2. of apples, y/2 of thinly sliced radishes, 2 tablespoons 470 CHEESE, MACARONI, NUTS, & RICE, ETC. of German pearl pickled onions; mix with 1 cup mayonnaise, and serve in bowl with lettuce leaves. — Mrs. D. C. Daniels, Arlington Heights, 111. MONTE CARLO SALAD.— Remove pulp from 4 large grape- fruit, and drain. Add an equal quantity of finely cut celery, and apple. Moisten with mayonnaise, pile on a shallow salad dish, ar- range around a border of lettuce leaves, and mask with mayon- naise. Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles ; pimentos cut in shapes of hearts and diamonds, truffies cut in shapes of spades and clubs. Garnish with cold cooked car- rot and turnip, shaped with a small round cutter to suggest gold and silver coin. — Mrs. W. H. Willis, Glencoe, 111. MUSTARD LEAF SALAD.— Take tender, young mustard leaves, wash, clean, and crisp in cold water. Drain dry, and serve with salad dressing; shredded lettuce, cress, endive, capers, olives or chives may be added, if desired. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. MUTTON SALAD.— Mix dice of cold boiled or roasted mut- ton with mayonnaise dressing; serve on lettuce leaves or with* cress, and garnish with capers. Many prefer the English dressing, as it is flavored with mint, which is always acceptable with mut- ton.— Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. NARRAGANSETT SALAD.— Arrange the cleaned, fine, white center of chicory or endive, with peeled, quartered tomatoes, and serve with 1 tablespoon chopped parsley, 5^ teaspoon onion, and 1 finely chopped egg added to French dressing. — Mrs. W. H. Willis, Glencoe, 111.

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