ika; form cone-shaped balls, and put on petals, sprinkling bits
of parsley over balls. Two or three stuffed olives carry out the effect
of buds; serve on cut-glass dishes to give water effect.

MARSHMALLOW SALAD

Cut up one-quarter pound of marshmallows into small squares, also
contents of one-half can of pineapple. Let the marshmallows be mixed
with the pineapples quite a while before salad is put together; add to
this one-quarter pound of shelled pecans. Make a drip mayonnaise of one
yolk of egg into which one-half cup of oil is stirred drop by drop; cut
this with lemon juice, but do not use any sugar; to two tablespoons of
mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green
lettuce-leaves.

COTTAGE CHEESE SALAD

Mix thoroughly one pound of cheese, one and one-half tablespoons of
cream, one tablespoon of chopped parsley and salt to taste. First fill a
rectangular tin mold with cold water to chill and wet the surface; line
the bottom with waxed paper, then pack in three layers, putting two or
three parallel strips of pimento between layers. Cover with waxed paper
and set in a cool place until ready to serve; then run a knife around
the sides and invert the mold. Cut in slices and serve on lettuce leaves
with French dressing and wafers. Minced olives may be used instead of
the parsley, and chopped nuts also may be added.

CREAM CHEESE SALAD

Moisten a cream cheese with cream and beat to a froth. Arrange in a
mound shape on a dish and turn preserved gooseberries over it. Serve
with biscuits.

CREAM CHEESE SALAD WITH PINEAPPLES

Serve one slice of Hawaiian pineapple on lettuce leaves. On the
pineapple slice place a spoon of cream cheese and some chopped walnuts
and top off with a dash of mayonnaise dressing.

FRUIT SALAD

Slice one pineapple, three oranges, and three bananas. Pour over it a
French mayonnaise, put on lettuce leaves and serve at once. For those
who do not care for the mayonnaise, make a syrup of one cup of sugar and
one-half cup of water, boil until thick, add juice of lemon, let
slightly cool, then pour over fruit. Let stand on ice one to two hours.
Another nice dressing is one cup of claret, one-half cup of sugar, and
piece of lemon. Always use lemon juice in preference to vinegar in fruit
salads. All fruits that go well together may be mixed. This is served
just before desert.

FRUIT AND NUT SALAD

Slice two bananas, two oranges and mix them with one-hal