The Twin-city housewife

Boil two dozen large oysters in their liquor for just one minute. Remove oysters with a skimmer and lay in a dish. When cold squeeze over them the juice of two lemons and put on ice for one hour. Just before serving put the oysters in a salad dish with one pint of chopped celery. Pour over this a mayonnaise dressing. Decorate with tender lettuce leaves and hard-boiled eggs cut in slices. Serve at once. Pear Salad, No. 1 One quart of canned pears, one-half pound English walnuts, three oranges or bananas. Mix as a salad with mayonnaise dressing.— Mrs. G. H. Hastings. Pear Salad, No. 2 Pare and cut into eights lengthwise and remove seeds. Arrange on lettuce leaves, pour over a French dressing and garnish with ribbons of canned red pepper.—Mrs. Robert Lassiter, Charlotte. Pepper and Cheese Salad Select smooth, sweet green peppers, stuff with any soft potted cheese. Chill, slice very thin and serve on lettuce leaves with mayonnaise.—Mrs. EH. L. Jones. Perfection Salad One-half box of Cox’s pulverized gelatine dissolved in one-half cup cold water, then melted thoroughly in a pint of boiling water. Add one-half cup each of vinegar and sugar, juice of a lemon, one teaspoon of salt, and strain. When it begins to harden add one cup of cabbage chopped very fine, three sweet red peppers chopped, two cups of chopped celery and one-half cup chopped nuts. Pour into individual molds and put on ice to harden. When wanted turn each mold out on a lettuce leaf and put a large spoonful of thick mayonnaise on top.—Mrs. B. B. Owens. Pineapple Salad On top of nice slices of canned pineapple sprinkle grated cheese and fill the hole in center with white mayonnaise. White mayon- naise is made by using the white of the egg instead of the yolk.— Mrs. M. W. Norfieet, Jr. Potato Salad One dozen Irish potatoes boiled and mashed fine, piece of butter the size of an egg, stirred in while potatoes are warm, one onion, one teaspoon each of celery seed and mustard. Chop fine six hardboiled eggs, add salt and pepper to taste, one teaspoon of sugar; stir well together and add vinegar to give desired acidity, Garnish with parsley and arrange either —Mrs. E. P. Albea. (about one cup). sliced or grated egg on top. Salmon Salad, No. 1 One can salmon and two large Irish potatoes mashed fine. Make a dressing of the yellows of three hard-boiled eggs, mustard, pepper and vinegar. Pour this over the salmon Mash the hard-boiled whites fine and with parsley and slices of lemon.—Miss Mamie Dwire. on and potatoes and mix well. Spread over the top. Garnish © ~~ —-.” THE TWIN-CITY HOUSEWIFE Fifty-seven Salmon Salad, No. 2 One can of salmon, one-half dozen eggs (hard boiled), one bunch of nice celery, a pinch of red pepper, one tablespoon of mustard, onehalf cup vinegar; salt and black pepper to taste. Take the yolks of the eggs and mash them up with a little of the oil off the salmon, add part of the vinegar, red pepper and mustard and mix until it is a smooth paste. Cut the whites up fine, also the celery and mix all together. If not sour enough, add the rest of the vinegar.—Mrs. A. L. Smoot, Salisbury. Sardine Salad Line a dish with crisp lettuce leaves, sprinkle with finely chopped celery, and arrange upon it sardines and slices of hard-boiled egg. Dot over with spoonfuls of mayonnaise, one to each portion to be served. Shrimp Salad, No. 1 Wash one dozen tomatoes, cut off the top and scoop out the inside; chop rather coarse. Wash one can of shrimps. Keep out a few for decoration, the rest shred rather fine; mix these and the inside of tomatoes together; season very lightly with salt and cayenne; replace in tomato, place on lettuce leaves, arrange the whole shrimps about, put a tablespoon of mayonnaise dressing on top of each and serve.— Mrs. Watt Martin. Shrimp Salad, No. 2 Take a can of shrimp and soak several hours in cold water.