Pineapple Salad

Cut into strips three slices of Hawaiian pineapple and one canned red pepper. Place on ice until time of serving, then place on heart leaves of lettuce, and partially cover with cream mayonnaise, made as follows: Beat until stiff one-half cup heavy cream, and add three table-spoonfuls of mayonnaise dressing, and season with salt and paprika. If the mayonnaise has separated from standing, it will become smooth when added to the cream.

Hawaiian Salad

Choose any brand of Hawaiian pineapple and drain the slices carefully. Place one slice on each serving plate, which already holds the blanched leaves from lettuce hearts. In the center of the pineapple place a small ball of Roquefort cheese which has been softened until it can be molded with a little cream or milk. Add a few broken nuts, or omit these, if preferred. And, of course, a mild-flavored cheese may be used, but the Roquefort cheese is peculiarly happy. Dress with a French dressing, to which are added two tablespoonfuls of stiffly beaten cream.

Grape Salad

From one cup of Malaga or any other large grapes, remove the seeds, and fill the cavity with finely chopped or ground nuts - walnuts preferred. Chop one large stalk of celery very fine and keep on the ice or in some cool place until ready to serve. A little while before serving, mix the grapes and celery together with a mayonnaise or cooked dressing to which two tablespoon-fuls of cream have been added. Serve on chicory that has been kept on ice until it is firm and crisp. If chicory cannot be had, shred curly cabbage or lettuce. Either the feathery chicory, shredded lettuce, or curly cabbage gives the appearance of grass under the tent. The tents are made of cheese-sticks in the following manner:

One and one-half cupfuls of flour, a little salt, one-half teaspoonful of baking powder, one-quarter of a cupful of shortening; mix with ice-cold water; roll out very thin and spread with grated cheese; fold and roll again; cut into oblong pieces about four by six inches; then with the back of a silver knife mark dough into strips half an inch wide, but do not cut clear through; sprinkle again with grated cheese, and bake in a hot oven; when done, cut through the center crosswise and bend in the shape of a " V " tent; on top stick the miniature Valley Forge flag; place the tent over the salad as in the picture. The tent may be eaten with the salad.

Cherry Salad

Ripe red cherries, one head of lettuce, quarter of a pound of filberts, and mayonnaise dressing. Blanch the filberts by soaking in boiling water and rubbing off the skins. Remove the stones from the cherries and replace them with the filberts. Arrange lettuce leaves in nests, place cherries in the center, and serve with mayonnaise dressing.

Red And White Currant And Raspberry Salad

Take one pound of white currants and one pound of red currants, pick off their stalks. Place the red currants in the center of the dish on which the salad is to be served; then arrange around them alternately the white currants and raspberries. Whip up some cream, sweeten it and send to the table separately.