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Salads: English-Walnut-and-Chicken

Scoop out skinned tomatoes, fill with cold boiled peas and English walnuts marinated with French dressing or mayonnaise. Serve on lettuce. Cucumber Salad.

Pare cucumbers and cut crosswise in quarter-inch slices. Let them stand in ice water an hour, then take a sharp knife and pare round and round the slices very thinly, just as an apple would be pared, until there is a long, thin-curled strip. Put these strips on ice to harden, then put each one on a single lettuce leaf and serve on small plates. Put a spoonful mayonnaise on each plate and pass prepared horse-radish, vinegar, and oil with it. Brown bread cut in long narrow strips and spread with soft cheese is delicious with this salad.

Most soft cheeses must be thinned with cream to make them spread easily.

Grand Union Cabbage.

Select a small, heavy cabbage and roll back the outside leaves. Cut out the center, leaving the shell entire.

With a sharp knife slice the heart of the cabbage thin and soak in ice water till crisp. Drain and dry between towels. Add 2 green peppers cut in fine strips and mix with a French dressing. Pour over the cabbage and peppers, then refill the cabbage bowl. -STELLA A. DOWNING.

English-Walnut-and-Chicken Salad.

For this salad there will be required 24 English walnuts, onion, parsley, chicken liquor, celery, cold cooked chicken, French dressing, and mayonnaise. Take 1 pint chicken and 1 pint celery cut into dice, and parboil the English walnuts long enough to remove the skins. In boiling the nuts, add a slice onion, a sprig parsley, and a little chicken liquor, then drain, remove the brown skins, and mix them with the celery and chicken.

Pour over this a cupful French dressing and put in the refrigerator for an hour or more. At serving time stirpint mayonnaise into this.

Make shells of crisp lettuce leaves, put a tablespoonful salad into each and a teaspoonful mayonnaise on top, and serve.- ELLA E. WOODBRIDGE Olla Podrida Salad (a Spanish salad). 2 small apples, 2 medium-sized onions, 6 tomatoes, 2 cold boiled potatoes, 1 tablespoonful vinegar, 2 tablespoonfuls oil, Little powdered sugar, Salt and pepper, 2 hard-boiled eggs, Dash McIlhenny's Tabasco Sauce.

Peel the apples and onions, and chop fine. Peel and chop 3 tomatoes, mixing the pulp with the apples and onions. Rub a few bread crumbs on MRS. CURTIS'S COOKBOOK a clove garlic, and add them to the salad, also the potatoes, which have been sliced and chopped. Add to the salad the vinegar, oil, sugar, salt, pepper, and tabasco. Mix thoroughly together, and let stand about an hour. Cut the remainder of the tomatoes in slices, also the eggs, arrange on top of the salad, then mask with mayonnaise.

Egg Salad.

Boil the eggs hard, remove the shells, cut in halves lengthwise, and take out the yolks. Mash the yolks, using a silver fork; season with minced chowchow; add a little mustard sauce, a dash McIlhenny's Tabasco Sauce, melted butter, salt and pepper, and, if desired, minced olives. Return to the whites of eggs, arrange on a bed of lettuce or cress, dress with French dressing or mayonnaise. If no olives have been used in filling the eggs, a few pimolas scattered over the salad add to its decoration. Jardinière Salad.