Norwich bulletin., 1917-01-20

paddles. Fill in between the nests with dressed lettuce. Serve with brown bread and butter sandwiches. In serv- ing the nests, use broad-biaded s1l- yer knife.
 cabhaae and Celery Saiad-Cut a cabbage into quarters and shred finely with a sharp vegetable knife, letting it lie in water over night The celery should also be left in water over night. adding thin slice of lemon to give crispness. In the morning drain them thoroughly, cut the celery fine and combine in equal proportions, moisten- ing with salad dressing. Serve in the heart of a cabbage from which the outside leaves have been removed, gar nish with celery tips. This is an easily prepared salad and one that will be liked by many who are not usually salad lovers.
 Lettuce SaiadEGet nice young let tuce, thoroughly washed and put into Ice cold water to crisp it. Cut the leaves into small pieces and put into a deep glass dish or bowl; mix in a suf- fcient quantity of salad dressing, no other seasoning; garnish with sliced hard boiled eggs, sliced pickled beets or small red radishes cut in halves or slices.
 Ham SaIad-One cup cold boiled po- tatoes cut in small dice, one cup of chopped celery. one cup of lean boiled ham, minced fine, one-haf teaspoon of celery salt, one-half cup salad dress ing. Mix all together with the salad dressing, reserving little to spread on the top.
 Narragansett Salad = Take equal parts of hickory nuts, wainuts and all mopds, blanching the latter, and throwing the walnut meats for ten minutes in water in which onions are boiling; add tiny bits of celery and pour over salad dressing. Put a bit of sweet whipped cream on top and garnish with round slices cut from long radisll. Do net peel. as the dainty pink rim adds much to the appearance.
 Lenten Salad-Cut some small car rot balls from well cleaned large car rots, also turnips. and some string beans in diamond shapes, Of each a half pint; cook each vegetable sep arateiy in saIted water with a little sugar md butter and cook half pint of green peas with a little vinegar and butter. When these vegetables have been cooked drained and cooled off place them in a vegetable dish in four distinct sections and cover them with salad dressing.
 Cut four Bismarck herrings in halves: mix the yoIlos of three hard boiled eggs with two tablespoons of French mustard; spread this over the heTriTgs sand roll them up and fasten theTn with wooden toothpick. Chop thc whites of three hard boiled eggs 9ne: dip dne end of the herring into he w'iite of egg, and set them around the sasad and place in the center of the Eaiat1 a fine lettuce heart. Cut some picked beets and cold boiled po- tatoes- in slices. then with a cutter one ineh in diameter cut small rounds from the slices and lay one row of her rings and next to the potatoes the beets. one slightly overlapping the other
 Oyster SaIad-Bring to boil four dozen small oysters in their own liquor, skim and strain; season with a little salt and pepper and vinegar. When cold add about half the quantity of chopped celery and a cup of salad dressing; garnish the dish with celery leaves and thin slices of lemon, sprin- kle with parsley over the top.
 Potato SaIad-Have your. potatoes perfectly cold and cut them in small then chop or grate a teaspoon of onrcn and put it in the potatoes Mix thoroughly with one cup of salad dressing.
 Salad Dressing-One-half pint vine gar, pinch of salt, two-thirds cup of sugar; set to simmer; take one-half cup of sweet cream, one eggs well beaten, one teaspoon of cornstarch, one teaspoon of ground mustard; strew these well together and stew into the boiling vinegar, boil a minute, stir ring constantly one way
 MADGE.