The national course in home economics

PLANTATION SALAD (FINE). Peel and cut very fine one large cucumber, one green onion, one bunch of red radishes and shred one head of lettuce; mix all together with one teaspoonful of salt and one-quarter of a teaspoonful of pepper and one well-beaten egg. Brown a tablespoonful of bacon, cut into dice, in a pan over the fire, and add one-quarter of a cupful of cider vinegar with one-half cupful of water. Mix all together and serve. D. C. NUT AND CELERY SALAD. Cut two cupfuls of celery in fine shreds in water. Drain and dry, add one and one-half cupfuls of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with water-cress. H. L. CABBAGE AND CELERY SALAD. Remove the center from a small, firm white cabbage. Cut very fine with a sharp knife. Keep in ice water for one hour. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cabbage. Arrange on a folded napkin and garnish with plumes of celery and parsley, the plumes to be in honor of the day. M. A. ORANGE AND LETTUCE SALAD. Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the organges on them (using six oranges), dress with a French dressing, using lemon juice in place oi vinegar. M. C. CAULIFLOWER SALAD. Remove the leaves from one large cauliflower and boil for one-half hour in water slightly salted. Take out, drain, and divide it into small branches. Arrange in the center of a dish, and garnish with strips of pickled beets. Pour cream dressing or a breakfast-cupful of mayonnaise dressing over and serve quickly with hot cheese wafers. C. A. SURPRISE SALAD. Peel medium-sized tomatoes and empty their contents; now take some cabbage and celery and hash up very fine; add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and a pinch of red pepper. Fill the tomato with this mixture and serve cold. Use one tomato for each guest. G. P. ONION AND TOMATO SALAD. Take a few firm, ripe tomatoes of medium size, wipe and cut them into one-fourth-inch slices; peel a Spanish onion and slice it very thin Arrange the sliced onion and tomatoes in layers in a salad-bowl and pour over them a plain salad dressing. M. P. DANDELION SALAD. Select fresh white dandelion leaves and wash thoroughly in three waters; drain and place in a salad-bowl. Take a pinch of salt, one-half pinch of pepper and one tablespoonful of vinegar, adding one tablespoonful of oil. Mix thoroughly, pour over the salad, and serve. A, T. VEGETABLE SALAD. Take nice fresh lettuce, separate the leaves; after washing thoroughly lay in cold water to crisp; when ready to use wipe dry and spread out on a flat dish. Take some raw tomatoes, peel and slice thinly and lay over the lettuce; then a layer of cucumbers and over this another layer of tomatoes. Onion may be added if desired.