apple, all cut up in small
squares; chop some olives and pickles very fine, salt and pepper to
taste. Mix in enough cream to make it stick together. Make a sauce by
lightly whipping some cream and adding vinegar. Garnish with hard-boiled
eggs, olives and beets.

SWEETBREAD SALAD.

One pair sweetbreads, two cucumbers, one cup mayonnaise. Decorate with
shredded lettuce border.

SWEET CREAM DRESSING.

Mix together two tablespoonfuls olive oil, one teaspoonful salt, two
tablespoonfuls sugar, two tablespoonfuls vinegar. Then add one-half cup
tomato catsup and one cupful sweet cream, beating in gradually. This
dressing is good for fish, as well as vegetable salads.

TOMATO-CUCUMBER SALAD.

Take nice shaped tomatoes, remove skin, scoop out the seed, sprinkle
with salt and put in cool place. Cut cucumbers in bits, fill the
tomatoes and serve with whipped cream, lemon juice, salt and pepper.

TOMATO SALAD.

Cut the tomatoes half or two-thirds size if desired. Take out the inside
and cut into dice. Fill the shells with ice. One cup tomatoes, one-half
teaspoonful shredded onion. Over this pour mayonnaise dressing made with
one egg, well-beaten oil, pour in until a little thick, salt, pepper and
vinegar. Have all very cold. One teaspoonful of this dressing to a cup
of tomatoes. Serve in the tomato shells. Nasturtium leaves are pretty on
the plate to garnish.

MEAT

"Meat was made for mouths."

While it is undoubtedly true that raw meat is, as a rule, more easily
digested than cooked, our present state of civilization demands that it
be cooked, and we can only comply with the demand, preparing the food in
question so that it may be not only attractive to the eye, but in a
manner that will render it pleasing to the taste and readily
assimilated. Cooking softens the tissues, making the act of eating more
enjoyable, and also destroys parasitic growths.

To boil meat when broth is not desired, plunge into boiling water. The
water should be allowed to boil for about ten minutes and then be
permitted to fall somewhat below boiling point and kept at even heat for
a long time. The juices and flavors are thus retained.

It is not desirable that fish should be treated in this manner, as the
boiling water would break it into little pieces.

To stew meat, put small portions into cold water and raise temperature
slowly, until very hot, but not quite boiling. Let it remain thus for
some hours, and a rich broth