Topsy-Turvy Salad

Mix cold cooked potatoes, string beans, peas, beets, lima beans, cauliflower, asparagus and shredded raw cabbage, any or all, and serve very cold on lettuce with French dressing or mayonnaise. - Mrs. D. C. Daniels, Arlington Heights, 111.

Tonno Salad

Open and drain a can of tonno. Flake fine with a fork and mix with 3 tomatoes, peeled, and sliced, and 3 green peppers, seeded and cut into rings. Serve on lettuce and mix with French dressing, using cider vinegar. (Tonno can be had at any Italian grocery.) - Mrs. A. C. Christy, Glen View, 111.

Truffle Salad

Chop fine 6 truffles and mix with 2 or 3 minced fillets of anchovies. Serve on lettuce with French dressing. - Mrs. Chris. Worthington, Des Plaines, 111.

Jellied Vegetable Salad

Put cold cooked vegetables, cut into dice or fancy shapes, into small cups. Dissolve half a package of gelatin in cold water, add a cup of water and 2 tablespoons of sugar. Bring to the boil, fill the moulds, and chill. Serve on lettuce with mayonnaise. - Mrs. C. J. Canthorn, Wilmette, 111.

Watermelon Salad

Serve cubes of ice cold watermelon on lettuce with French dressing, made with lemon juice. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

White Salad

Dice 6, not too tart, apples, and 1 medium-sized pineapple, peel and seed 1 lb. of grapes.

Thin mayonnaise dressing with whipped cream and add a little sugar. Serve on well-bleached head lettuce leaves or white celery tops. - Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.

Wiersbick's Salad

Peel small tomatoes of uniform size and scoop out a portion of centers. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, a slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing: Mix 3 tablespoons mustard, 1/4 teaspoon salt, 1/8 teaspoon paprika, 1 tablespoon vinegar, and 1/2 teaspoon: Worcestershire sauce; then add slowly, while stirring constantly, 1/2 cup of olive oil. - Mrs. W. H. Willis, Glencoe, 111.

Winter Salad

2 qts. green cucumbers, 2 qts. green tomatoes, large cauliflower, a pinch of red pepper. Let stand over night in salt in separate dishes. Drain in the morning and scald in vinegar and water; add 6 bunches of celery, 1 gal. vinegar, 1/4 lb. mustard, 3 teaspoons tumeric, 5 1/2 cups sugar, 1 heaping cup flour. Mix mustard, flour and tumeric in cold vinegar; put on and scald. - Mrs. D. C. Daniels, Arlington Heights, 111.