ke one-half hour. Just before the fish is done,
drop a few pieces of butter onto it.

SCALLOPED OYSTERS.

Roll the crackers, line the baking dish with butter; put the oysters,
with a few cloves, salt and pepper, in a stewpan for say five minutes,
but do not let them boil. Put a layer of oysters in the baking dish,
then a layer of crackers, and so on, having the crackers on top. Bake
twenty minutes.

SALADS

"Salads and eggs and lighter fare."

More progressive Americans now understand the value of the salad, and in
this way use many vegetables, fish and meats that heretofore have not
been extensively used for that purpose. There is room for much
interesting experimenting in the making of salads. Almost endless
variety may be had by ingenious mixing and combining of suitable
ingredients. Used sparingly, they give a zest to the plainest meal, and
the olive oil which is used so frequently in the preparation of salads
is of immense value in promoting health.

The greens used in making salad, lettuce, dandelion and water cress
should always be most carefully washed, and served only when fresh,
crisp and cold. Many canned vegetables and left-overs may be used in
salad, which would not be nearly so appetizing prepared in any other
way.

ASPARAGUS SALAD.

Use either fresh or canned asparagus. If fresh, of course it should be
cooked in the usual way and allowed to cool. Only very tender asparagus
is suitable for salad. Cut green or red peppers into rings, put four
stalks in each ring. Place these bundles on lettuce leaves and serve
with usual French dressing. A little pat of Philadelphia cream cheese
may be put on edge of each plate.

BEET RELISH.

One quart chopped beets, one quart chopped cabbage, one cup ground
horseradish, one cup brown sugar, salt and pepper to taste. Pour over
enough vinegar to moisten well about three cups. Heat and seal.

BOILED DRESSING.

Four tablespoonfuls vinegar, one tablespoonful butter, one-half
tablespoonful sugar, yolks of three eggs, one cup whipped cream when
ready to serve. Boil vinegar and sugar, turn on beaten yolks of eggs.
Return to fire, and when as thick as boiled custard remove and add
butter.

COLD SLAW.

One-half cup vinegar boiled, two teaspoonfuls sugar, one-half
teaspoonful salt and mustard, one-half teaspoonful pepper, one-quarter
cup butter to a cream, one teaspoonful flour; pour into boiling vinegar,
cook five minutes. One well-beaten eg