CUCUMBER SALAD. Peel and cut in very thin slices, lay in a bowl, cover with water, sprinkle a little salt over them and put a lump of ice on top, let them remain until serving time, drain off the water and serve in a glass dish with a French dressing. They should be very cold and crisp. A little green pepper, chopped very fine, is an addition; also to rub the spoon used in mixing with a clove of garlic gives a piquancy to the salad. COLD SLAW. Select a firm cabbage and shave very fine on a cutter that comes for this purpose. Use the cream dressing or French dressing with a little dry mustard added. TOMATO SALAD. The tomatoes should be blanched in the usual way, and either sliced or cut in dice or served whole ; or they may be cut in quarters, not quite separating them, and arranged in a bed of lettuce with a spoon- ful of mayonnaise on top of each tomato and the let- tuce garnished with the same. EGG SALAD. Boil three eggs hard, cut in half lengthwise, re- move the yolks and mash fine. Mix together in a saucepan the third of a teaspoonful each of dry mus- tard, salt and white pepper, a saltspoonful of curry powder, a few drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of rich cream. Put the ingredients together in the order in which they are named, beat well, set the bowl over the steam of the kettle and stir constantly until thick and creamy ; remove and stir in the mashed egg yolks, a little at a time, and set on the ice to get very cold. To serve, fill the whites of egg, dividing the mixture among them, put each half egg on two or three leaves of tender lettuce, with mayonnaise dressing around them.

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