A Novel Salad

A delicious and dainty salad is made by. laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat a knife and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive on top. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Onion And Tomato Salad

Wipe and cut a few ripe tomatoes into 1/4-inch slices; peel and slice very thin a Spanisih onion. Arrange the sliced onion and tomatoes in layers in a saladbowl and pour over them a plain salad dressing. - Mrs. E. D. Kel-ley, Winnetka, 111.

Salad

Remove seeds and slice ripe tomatoes, cut celery into inch pieces, whites of hard-boiled eggs, cut in large pieces, cover with salad dressing. - Eloise Jennings, Winnetka, 111.

Variation I

Put 2 heads of celery, cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt, and boil for 5 minutes. Take out and put the strained liquor from 1 doz. oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters, and cook slowly for a few minutes, until done; take out and turn them into a basin to cool; add a little oil and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Parsnip Salad

Slice cold boiled parsnips and serve on lettuce with mayonnaise or French dressing. Garnish with radishes or cress. - Mrs. Abner Grant, Sherman, 111.

Pea Salad

Drain 1 cup peas, add salt and pepper, 2 hard-boiled eggs, a good-sized head of lettuce. Cover with mayonnaise dressing. - Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.

Pear Salad

Mix sliced pears with bananas and chopped nuts or candied ginger. Serve on lettuce with a salad dressing made with lemon juice instead of vinegar and without mustard. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Pig's Feet

Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing. - Mrs. Allan George, Park Ridge, 111.

Mock Pineapple Salad

Peel, core, and cut into thin slices crosswise 4 sound apples. Peel 2 oranges, remove the thick outside white pulp, slice a little thicker, crossing, than the apples, removing the seeds. Lay a slice of orange upon a slice of apple. Place the slices in a circle in a glass dish. Pour over the juice! from the fruit. Sift white sugar and the juice of a lemon over it. - Mrs. E. D. Kelley, Winnetka, 111.

Plantation Salad

Peel and cut very fine 1 large cucumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt and 1/4 teaspoon of pepper and 1 well-beaten egg. Brown a tablespoon of bacon, cut into dice, in a pan over the fire, add 1/4 cup of cider vinegar with 1/2 cup of water. Mix all together, and serve. - Mrs. E. D. Kelley, Winnetka, 111.