The Bridgeport evening farmer., 1910-04-04

per, onion, catsup or parsley to the outlets.
 MacedoIne Salad.
 Any combination of vegetables may be used, but the one illustrated was formed of a cupfhI of mashed potatoes nodded in the center, then covered with Q boiled dressing and dagolst beans, minced beets and celery ar ranged in 1engthwise sections over the dressing. Celery foliage was used for garnfsh; when serving, toss the vegetables together to thoroughly mix with the mashed potatoes and dress ing.
 Spring Salad.
 Sometimes there is half a cucumber, few stalks of asparagus 1efG from a meal and not enough for any purpose when used alone. Pare only as much of the cucumber as will be used i'm mediately, as 1t dries out quickly any part not used should be wrapped tightly in an oiled paper. Use a lat ttce-sHcer, or, if one has none, cut into small pieces. Cut the asparagus into small pieces, and also any other cold, cooked potatoes. Line a dish with lettuce, then mix the vegetables and pour over an Italian dressing and mound into the dish Do not put the dressing on until ready to serve.
 Russian Salad.
 Everything left over, from a bit of fish to several kinds of vegetables. may be mixed together after choppfng the vegetables and faking the fish. Add few chopped peanuts or salted almonds; then moisten with French dressing and serve on lettuce, or hN tomato shells, using the pulp in the salad If there is any salted and smoked fish left over add that, and the Russian salad becomes Danlsh salad.
 Swedish Salad.
 Mix the leftover spinach win boned sardines and one hard-coolzed egg; season with lemon juice and a little of the sardine oil; press into a bowl. Serve unmolded in a wreath Of chopped celery.
 A Simple Charlotte Russo.
 Line charlotte mold with slices Of stale sponge cake; beat one and one half cupfuI of double (extra thiclE1 cream, one teaspoonful of vanilla and one-third cupful of granulated sugar until firm to the bottom of the .boW1s turn the cream mixture into the lined mold, 1eveling it off at the top, and set in a cool place. When ready to serve have the other half cupfuI of cream, two tablespoonfuls of sugar and few drops of faVoring beaten firm. Un- mold the charlotte on a serving-dish and pipe the cream over the joints oe the slices of cake and at the ton ana base of the charlotte.
 Rhubarb Charlotte Russe-
 Soften one. tablespoonful and one half of granulated ge1atine in one third cupful of cold water and dis solve by setting the dish of gelatiDs in hot water, or add it to one cupful leftover rhubarb relocated and Weu sweetened; add the juice of one-hRn a lemon, stir over ice-water until lt begins to th1cken and then add one third cupfu1 of sugar, fold in one and one-half cupfu1 of double cream beat en solid. Turn into mold lined with sponge cake and set aside to cool un. til ready to serve. Lady-dngers may be used for the cake.
 Potato and Fish Salad
 Cut cold boiled potatoes into smnIR pieces. Remove bones and skin from one-haH cupful of fish; then flake it. Mix potatoes and fish together with d slice of onion minced very fine, two sprigs of parsley; when ready to serve gently mix into these one-half cupfuI cream, one teaspoonful vinegar, beat en together until thick; serve on a bed of lettuce at once.