The national course in home economics

A very choice salad for a luncheon course is the following: Select the large white or light green grapes with tender skin, remove them from the stem, wash and take out seeds, taking care to preserve the shape of the grape. Fill the vacancy with any favorite nuts — pecans, hickory or the like. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. A. C. BEET SALAD. Parboil beet, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a dessert-spoonful of vinegar, seasonings, and a little sugar. Spread the sliced beet on the dish, placing the onions between them. It is served cold with cheese and with vinegar poured over. L. S, CELERY SALAD. Pare the stalks from three bunches of celery, clean them, wipe dry with a napkin, chop and fill a salad bowl, adding a very little salt, pepper and three tablespoonfuls of good vinegar. Do not use any oil. Mrs. H. E. Heath. WATER-CRESS SALAD. Use the tender leaves of the cress. Let them stand in cold water to make them crisp and then wipe dry. * Sprinkle with a teaspoonful of parsley and olives chopped fine. Add a few slices of sour apples and pour over it the French dressing which is made of one tablespoonful of vinegar, three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of a teaspoonful of pepper. The two latter ingredients should be mixed with the oil and the vinegar stirred in slowly. To garnish water-cress a hard-boiled egg chopped fine and scattered over it is an improvement. Mrs. M. J. Town. STRING BEAN SALAD. Cook a quart of string beans, after having stringed and cut the ends off, in boiling water, well salted. When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop parsley, onion, and chervil over them, pour in some French dressing and it is ready for the table. Phebe Metcalf. BEAN SALAD. Soak a quart of beans three hours and boil them till tender, changing the water before boiling. When drained and thoroughly cold, chop some raw onion, olives and parsley and put them all in a salad bowl. Use six spoons of salad oil to two of vinegar. Mix well and serve. Mrs. Jennie Safford. WALNUT SALAD. Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange, first cut into slices and then into quarters, and a few halves of English walnuts. Place on each a thin layer of mayonnaise dressing and serve. Mrs. Mary George. WALNUT SALAD— No. a. Chop lettuce and the whites of two hard-boiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts an the yolks of the eggs chopped coarsely. Pour over this any good salad dressing and serve on crisp lettuces. Yacht-Club dressing is very satisfactory. Mrs. Nellie Burwell. ORANGE SALAD. Slice four peeled oranges lengthwise, dress with three or four tablespoonfuls of olive oil and one tablespoonful of lemon juice. Arrange slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut meats with one tablespoonful of oil, a dash of salt and one-half tablespoonful of lemon juice and dispose upon the center of the mound. Toss together before serving. H. C.