Italian Salad

Slice thin 2 peeled, seedless oranges, cutting crosswise with a very sharp knife. Arrange on head-lettuce leaves, and serve on salad dressing. - Mrs. W. H. Willis. Glencoe, 111.

Jardiniere Salad

Use diced cooked carrots, okra. beets, cauliflower, turnips, peas, potatoes, beans and asparagus tip?, any or all, with lettuce or cress. Sprinkle with minced fine herbs, if desired, and serve on lettuce with French dressing or mayonnaise. - Mrs. W. H. Willis, Glencoe, 111.

Juno Salad

Cream 1 Neufchatel cheese, 1/4 cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with 1/3 cup of French dressing. - Mrs. F. C. Winter, Winnetka, 111.

Liver Salad

Dice or chop cold cooked liver with an equal quantity of finely cut celery and shredded cabbage. Mix with salad dressing, and garnish with olives. - Mrs. J. H. Wich-mann, 5069 N. Lincoln St., Chicago, 111.

Macaroni Salad

Break into inch pieces 1 lb. of macaroni, and put into boiling salted water, and cook for 20 minutes. Strain through a colander and immerse in cold water to insure against becoming pasty. Boil until hard 6 eggs, chop up the yolks finely, saving the whites for garnish. Cut into tiny cubes 1/2 cup of cheese, and 1 large green pepper, mix all together with macaroni, and turn upon a bed of lettuce. Over the whole pour 1 pt. of slightly salted whipped cream, with a light sprinkling of grated cheese, and serve. - Mrs. C. Carson, 205 S. 5th Ave., May-wood, 111.

Macedoine Salad

Cut fine an equal quantity of cold cooked vegetables - peas, turnips, beets, beans and potatoes. Add a little minced onion, cover with salad dressing, mix lightly, and serve cold. - Mrs. E. D. Kelley, Winnetka, 111.

Mackerel Salad

Drain and rinse a can of mackerel, removing skin and bone. Mix with chopped raw onion and pickles, and serve with French dressing, using the oil drained from the .can. - Mrs. A. C. Christy, Glen View, 111.

Malaga Salad

Remove skins and seeds from white grapes; add an equal quantity of English walnuts, blanched and broken in pieces. Marinate with French dressing. Serve on lettuce leaves and garnish with Maraschino cherries. - Mrs. W. H. Willis, Glencoe, 111.

Marguerite Salad

Cut the whites of 6 hard-boiled eggs in rings and put the yolks through a strainer and moisten with a little dressing. Arrange the whites on lettuce leaves and drop the yellow in the center. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.

Marshmallow Salad

Cut 1 can of pineapple and 1/2 pound of marshmallows into cubes and mix with 1 cup of pecan meats. Pour over a salad dressing made with lemon juice and serve on lettuce leaves with brown bread sandwiches. - Mrs. A. R. Thornton, 306 S. 2nd Ave., Maywood, 111.

Meat Salad

Chicken, turkey, ham, veal - in fact, any boiled meat can be made up into salads. Trim and cut up in small pieces, add lobster and celery, or cabbage, or cucumbers, also cut in small pieces; mix with any preferred dressing, and garnish with lettuce, pickles and hard-boiled eggs. - Mrs. Clark Mason, Bensen, 111.