to shells. Arrange on a bed of crisp lettuce
leaves and pour over each tomato a tablespoon of thick boiled dressing.

LIMA BEAN SALAD

Take two cups of cold, cooked Lima beans, two stalks of chopped celery,
one dozen chopped olives, one teaspoon of onion juice, one teaspoon of
salt, and a dash of red pepper. Mix thoroughly and serve on lettuce
leaves with French dressing and garnish with green and red peppers cut
in squares.

PEPPER AND CHEESE SALAD

Fill green peppers with a mixture of cream cheese and chopped olives.
Set on the ice and then slice the peppers and serve a slice (shaped like
a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches
go well with this.

GREEN PEPPERS FOR SALAD

Put whole, green sweet pepper in boiling water and cook until tender.
Place on platter and drain. Make a dressing of vinegar, salt, sugar and
oil. Serve.

PEPPER SALAD

Cut the peppers lengthwise in half, and fill with a mixture of flaked,
cold cooked fish and minced celery, mixed with mayonnaise.

POTATO SALAD, No. 1

Boil ten potatoes (small, round ones preferred) in their skins. When
done, peel them while, still hot and slice in thin, round slices. Spread
over the potatoes one onion, sliced fine, and sprinkle generously with
salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
of celery seed, and one-half tablespoon of sugar.

Beat one egg until light, pour two tablespoons of goose or chicken fat,
melted, over the eggs, stir well, add one-half cup of vinegar, pour over
the seasoned potatoes: then add one-quarter cup of hot water and if
necessary, add a little more vinegar, salt or pepper. One or two chopped
hard-boiled eggs added improves the salad. Line a salad bowl with
lettuce leaves, pour in the salad and decorate the top with grated
hard-boiled eggs.

Melted butter may be used if for a milk meal or heated olive oil for a
parve salad in place of the melted fat.

POTATO SALAD, No. 2

Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel
them, just wash and scrub the potatoes thoroughly in cold water. Put
them in a kettle with enough cold water, slightly salted, just to cover
them; stand them over a brisk fire with the kettle covered until the
water begins to boil; then turn down the heat, lift the cover of the
kettle slightly and let the potatoes cook slowly till done. Drain off
the water and stand the potatoes where they will get cold. But do n