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Salads: Remove

Cut the potatoes into half-inch dice. Remove the seeds from the pepper and chop fine. Mix the vine- SALADS gar, water, sugar, salt, and pepper.

Put a layer of potatoes into the salad dish, then a layer of chopped pepper, and sprinkle over it a tablespoonful oil. Put in another layer of potatoes and peppers, add the other tablespoonful oil, and pour over all the vinegar. Set in the refrigerator for fifteen minutes to marinate. -MARIA WILLETT HOWARD.

Chicken Molded with Mayonnaise.

Re- Stew a 4-pound chicken in 2 quarts cold water, add 4 slices carrot, 1 onion stuck with 8 cloves, 2 stalks celery, bit bay leaf, ½ teaspoonful peppercorn, 1 teaspoonful salt. Bring quickly to the boil till tender. Remove meat from bones and chop (there should be 2½ cupfuls. duce stock to 1 cupful, cool, soak 1½ teaspoonfuls granulated gelatin in 2 teaspoonfuls cold water and dissolve in stock which has been reheated; add to meat, season with salt, pepper, celery salt, and onion juice. Pack in buttered -pound baking-powder tins and chill. Remove from molds, cut in rounds, put on lettuce, and garnish with mayonnaise. FANNIE M. FARMER.

Tomato-and-Pea Salad.