or mayonnaise, if preferred.

ASPARAGUS SALAD.

Select very tender asparagus, cut off all the woody part and boil until
tender, set aside to get cold, and then put on ice until serving time;
arrange nicely on a platter or individual plates and serve with either
mayonnaise or French dressing.

CUCUMBER SALAD.

Peel and cut in very thin slices, lay in a bowl, cover with water,
sprinkle a little salt over them and put a lump of ice on top, let them
remain until serving time, drain off the water and serve in a glass
dish with a French dressing. They should be very cold and crisp. A
little green pepper, chopped very fine, is an addition; also to rub the
spoon used in mixing with a clove of garlic gives a piquancy to the
salad.

COLD SLAW.

Select a firm cabbage and shave very fine on a cutter that comes for
this purpose. Use the cream dressing or French dressing with a little
dry mustard added.

TOMATO SALAD.

The tomatoes should be blanched in the usual way, and either sliced or
cut in dice or served whole; or they may be cut in quarters, not quite
separating them, and arranged in a bed of lettuce with a spoonful of
mayonnaise on top of each tomato and the lettuce garnished with the
same.

ENDIVE

is excellent with French dressing.

EGG SALAD.

Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
fine. Mix together in a saucepan the third of a teaspoonful each of dry
mustard, salt and white pepper, a saltspoonful of curry powder, a few
drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
rich cream. Put the ingredients together in the order in which they are
named, beat well, set the bowl over the steam of the kettle and stir
constantly until thick and creamy; remove and stir in the mashed egg
yolks, a little at a time, and set on the ice to get very cold. To
serve, fill the whites of egg, dividing the mixture among them, put each
half egg on two or three leaves of tender lettuce, with mayonnaise
dressing around them.

Desserts.

APPLE BETTY.

Two cups of tart cooking apples, chopped, a cup and a half of stale
bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of
sugar, one generous tablespoonful of butter, and the grated rind of one
lemon. Butter a pudding dish, divide the ingredients into four layers,
beginning with apples and finishing with bread crumbs. Sp