Southern Salad

Mix 2 cups of cold boiled rice with 2 chopped hard-boiled eggs, and blend well with mayonnaise dressing; serve on crisp lettuce, garnished with sliced eggs, beets and: olives. - 'Mrs. W. H. Willis, Glencoe, 111.

Squash Salad

Young squashes smaller than an egg, and boil in salted water with a pinch of soda. Drain, cool and slice, and serve with French dressing, which may be seasoned with sage. - Mrs. May C. May. Mayfair, 111.

Sturgeon Salad

Remove the brown skin and fat from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind. - Mrs. A. C. Christy, Glen View, 111.

Sunday Night Salad

Select perfect leaves of a large head of lettuce and shake dry, place in salad-bowl, and add 1 finely chopped onion, 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt and pepper over surface and pour slowly about 4 tablespoons oil over, then follow with 2 tablespoons of vinegar or lemon juice, 1 tablespoon of tarragon vinegar, sprinkling with celery salt, add a little cayenne, and mix all with a wooden fork or spoon, turning all over ten or more times. - Mrs. D. C. Daniels, Arlington Heights, 111.

Salad Superba

Lay your platter thickly with crisp lettuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 1/2-inch cubes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives. - Mrs. D. C. Daniels. Arlington Heights, 111.

Surprise Salad

Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing: add a pinch of salt and one of red pepper. Fill the tomato with this mixture, and serve cold. - Mrs. E. D. Kelley, Winnetka, 111.

Swiss Salad

Mix 1 cup cold cooked chicken, cut in cubes, 1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, and 1 cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. - Mrs. W. H. Willis, Glencoe, 111.

Swedish Salad

Mix 2 pickled herrings, shredded, 2 apples, peeled and sliced, 2 boiled potatoes, cut into dice, an equal quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon andi chevril, and 1 hard-boiled egg, chopped fine. Serve with French dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it - any, or all, as preferred, and any dried or pickled fish may be used instead of the herring. - Mrs. W. H. Willis, Glencoe, 111.