Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing. - Mrs. C. E. Jefferson. 505 S. 5th Ave., Maywood, 111.

Variation I

Steep a bunch of mint in a cup of water and strain over a tablespoon of soaked gelatin. Keep warm over boiling water until dissolved, and add a few drops of lemon juice, and salt and cayenne to season. Put into a mould with alternate layers of cold cooked lamb, sliced; cool, turn out, and serve with mayonnaise. Or, mix diced cooked lamb and potatoes with mayonnaise, and garnish with the mint jelly, cut into cubes. - Mrs Clark Mason, Bensen, 111.

Lamb And Green Pea Salad

Break, wash and drain lettuce leaves and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce, and pour on top a cup of cooked cold peas. Make a plain salad dressing with oil, vinegar, and season with pepper and salt. Pour the dressing over the salad, and serve. - Mrs. W"m. S. Kies, Abbotsford Rd., Kenilworth, 111.

Lamb's Quarter Salad

Wash and dry the leaves of fresh lamb's quarter, line the salad bowl and cover with any leftover vegetable, meat, fowl, or fish desired. Add salad dressing:, cover with another layer of lamb's quarter, garnish with hard-boiled eggs and nasturtium leaves. Serve with salad dressing. - Mabel Sturtevant. 105 S. Dearborn St., Chicago, 111.