Part 32

1/4 peck Green String Beans 1/2 small onion 1/2 cup vinegar 1/2 cup sweet or sour cream 2 tablespoons sugar 1/2 tablespoon salt 1/8 teaspoon pepper or paprika

Boil the beans until tender in salt water, not soft, drain and let cool. When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar and pepper and pour over beans; serve very cold on lettuce leaves.

Hard boiled eggs can be used as a garnish.

MRS. F. M. ROESSING.

Hot Slaw

1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste

Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar.

It must be sour-sweet. It is then ready to serve.

Creole Salad

Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems attached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes.

Mix together a cupful of minced ham and chicken, four hard boiled eggs and a bunch of celery, chopped, and a Spanish Onion.

Moisten with dressing, fill the shells, replace the tops and serve.

COLORED SALADS

A Salad to Fit in With Any Scheme of Decoration You May Wish to Carry Out.

Yellow

To make a yellow salad use the yellower heart leaves of lettuce. On them put diced orange pulp, dressed with French dressing and sprinkled with chopped walnut meats. Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard.

Green

On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound, concealed by the spinach, put a spoonful of chopped hard-boiled egg.

Green and White

Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.

White

Celery, potato, chicken--white meat only--white fish, blanched asparagus--any or two of these may be used for white salad. Dress with French dressing or with a white mayonnaise, to which the beaten white of egg has been added and which has been thinned with vinegar.

Red

Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats, mixed with mayonnaise. Place each tomato on a white leaf of lettuce.

Pink

Strain tomato juice and mix it with equal quantity of white stock--veal or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice.

Orange Salad

Make mayonnaise with much egg yolk in proportion to other ingredients, and thin with cider vinegar. Dice tender carrots and arrange on lettuce leaves, dressing with orange mayonnaise.