Pompadour Salad

Marinate cooked artichoke bottoms in French dressing, drain, and cover with macedoine mixed with mayonnaise. Serve on lettuce, garnishing with truffles. - Mrs. W. H. Willis, Glencoe, 111.

Pork Salad

Shred cold roast pork and mix with finely cut celery and mayonnaise. A little sliced sour apple may be added. Roast pork may be added to any chicken salad, or pork chops may be boiled with chicken cooked for salad. - Mrs. Clark Mason, Bensen, 111.

Prawn Salad

Remove the skins and heads of cold boiled prawns and serve with salad dressing made with lemon juice sprinkle with minced parsley, and serve on lettuce. Finely cut celery may be added in half proportion to the prawn. - Mrs. A. C. Christy, Glen View, 111.

Quince Salad

Peel and slice ripe quinces and serve on lettuce with French dressing, seasoning with minced chives, marjoram, and mint. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Romaine Salad

Pick over and let stand in cold water crisp heads of romaine, then shake dry, add 1 teaspoon of grated onion to each cup of dressing, French is preferred. - Mrs. W. H. Willis, Glencoe, 111.

Salmagundi Salad

Arrange on a platter in separate groups chopped veal or chicken, hard-boiled eggs, chopped separately, sardines, or anchovies, tongue, pickled beets or red cabbage, chopped pickles or capers, and parsley or cress. Garnish with lettuce and serve with French dressing. - Mrs. Abner Grant, Sherman, 111.

Savoy Salad

Chop fine 1 medium-sized head of cabbage, mix with it 2 tablespoons of chopped celery and 1 tablespoon of finely minced onion. Whip 1 cup of thick, sour cream (that has soured quickly and is not too old), add the juice of 1/2 lemon, 2 tablespoons of vinegar, 1 scant teaspoon of salt, 1 saltspoon of paprika, pepper, and a teaspoon of sugar. Mix thoroughly with the cabbage, and add more salt, if needed, but do not sprinkle the salt or cabbage before moistened with the dressing, as that toughens it. Put on ice until ready to serve. - Eloise Jennings, Winnetka, 111.

Scallop And Tomato Salad

Clean 1 pt. scallops, parboil and drain. Add juice of 1 lemon, cover and let stand 1 hr. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve, garnished with sliced tomatoes and watercress. Dressing: Mix 1 teaspoon finely chopped shallot, 3/4 teaspoon salt, 1/8 teaspoon paprika, 2 tablespoons lemon juice and 4 tablespoons olive oil. - Mrs. C. J. Canthorn, Wilmette, 111.

Sorrel Salad

Gather the tender tops when they first sprout, freshen them and drain thoroughly; place them in a salad bowl, and add half the quantity of tender celery, broken into short lengths, a very little garlic, and lastly, a French dressing. Garlic grows wild in man}' parts of the country, and the tops are very, tender and delicate. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.