SPANISH SALAD.— Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of th-e white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato cat- sup is added. Serve at once. — Mrs. W. H. Willis, Glencoe, 111. SQUASH SALAD. — Young squashes smaller than an egg, and boil in salted water with a pinch of soda. Drain, cool and slice, and serve with French dressing, which may be seasoned with sage. — Mrs. May C. May, Mayfair, 111. STURGEON SALAD.— Remove the brown skin and f^t from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 484 CHEESE, MACARONI, NUTS, & RICE, ETC. cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind. — Mrs. A. C. Christy, Glen View. 111. SUNDAY NIGHT SALAD.— Select perfect leaves of a large head of lettuce and shake dr}-, place in salad-bowl, and add 1 finely- chopped onion^ 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt and pepper over surface and pour slowly about 4 tablespoons oil over, then follow with 2 tablespoons of vinegar or lemon juice, 1 tablespoon of tarragon vinegar, sprinkling with celery salt, add a little cayenne, and mix all with a wooden fork or spoon, turning all over ten or more times. — Mrs. D. C. Daniels, Arlington Heights, 111. SALAD SUPERBA.-^Lay your platter thickly with crisp let- tuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 5^-inch cu'bes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to - cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives. — Mrs. D. C. Daniels, Arlington Heights, III. SURPRISE SALAD. — Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing;✪ Shrimp and Cucumber Salad add a pinch of salt and one of red pepper. Fill the tomato with this mixture, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. SWEETBREAD SALAD.— Cut cold boiled sweetbreads into small dice, and place in a salad-bowl; add some chopped boiled po- tatoes and a small quantity of celery, cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce✪ Sweetbread Salad. — Mrs. C. J. Jeffries. \Vinnetka. 111.

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SPANISH SALAD.— Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of th-e white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato cat- sup is added. Serve at once. — Mrs. W. H. Willis, Glencoe, 111. SQUASH SALAD. — Young squashes smaller than an egg, and boil in salted water with a pinch of soda. Drain, cool and slice, and serve with French dressing, which may be seasoned with sage. — Mrs. May C. May, Mayfair, 111. STURGEON SALAD.— Remove the brown skin and f^t from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 484 CHEESE, MACARONI, NUTS, & RICE, ETC. cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind. — Mrs. A. C. Christy, Glen View. 111. SUNDAY NIGHT SALAD.— Select perfect leaves of a large head of lettuce and shake dr}-, place in salad-bowl, and add 1 finely- chopped onion^ 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt and pepper over surface and pour slowly about 4 tablespoons oil over, then follow with 2 tablespoons of vinegar or lemon juice, 1 tablespoon of tarragon vinegar, sprinkling with celery salt, add a little cayenne, and mix all with a wooden fork or spoon, turning all over ten or more times. — Mrs. D. C. Daniels, Arlington Heights, 111. SALAD SUPERBA.-^Lay your platter thickly with crisp let- tuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 5^-inch cu'bes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to - cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives. — Mrs. D. C. Daniels, Arlington Heights, III. SURPRISE SALAD. — Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and one of red pepper. Fill the tomato with this mixture, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. SWEETBREAD SALAD.— Cut cold boiled sweetbreads into small dice, and place in a salad-bowl; add some chopped boiled po- tatoes and a small quantity of celery, cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce. — Mrs. C. J. Jeffries. \Vinnetka. 111.

The Cook County cook book