RIPE OLIVE SALAD Prepare for this salad by putting some dice of stale
bread in a jar with some bits of dried red peppers, several days before. Take two
cupfuls of these crumbs, two cupfuls of ripe olives, and one -half cupful of young onions
sliced thin. Pour over all a cupful of mayonnaise, and serve on a bed of lettuce. If
onions are disliked chopped cucumber pickle can be substituted.

PATE DE FOIE-GRAS MOUSSE Take the contents of a large-sized
can of pate and rub to a smooth paste. Have dissolved one tablespoonful of gelatine in
a little hot water. Cool, and add to it one cupful of thick cream, and whip to a froth.
Fold it carefully into the pate, season with salt and cayenne to taste, and pour into indi-
vidual molds, which cover carefully and pack in ice and salt for an hour. Serve on
leaves of lettuce which have been dipped in French dressing.