"One can taste the sturdy sunlight in the heart of lettuce, sunset flush in the tomato, and the mild brenth of southwind in the pineapple, all held together by a creamy spray and the sparkling zest of lemon groves."

MEAT SALAD

One c. cold chicken, veal, tuna fish or salmon, 1 c. boiled eggs, diced, 1 c. cracker crumbs, ~ c. salad dressing. Mix just before serving.

HAM LUNCHEON SALAD

One c. cold boiled ham (cut in cubes), 1/2 C. celery (cut fine), 1/2 C. green pepper (cut fine), 1/2 c. dill pickle (cut in pieces), 1 c. peas (fresh or canned), 1 t. minced onion. Season with salt and pepper, mix with mayonnaise or relish spread and serve cold on lettuce leaves. Garnish with bits of tomato, pickled beets or sliced hard boiled eggs.

CHICKEN SALAD

One quart cold boiled chicken, 1 pt. finely cut celery, 2 hard boiled eggs, 2 c. mayonnaise dressing, 6 olives. Mix chicken which should be very tender, with celery, seasoning, and 1 egg cut into small pieces; marinate with a little French dressing, and let stand in a cold place 1 hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices, dust with paprika.

CHICKEN SALAD

Dice equal parts of chicken and pineapple, mix with mayonnaise and serve on lettuce leaf with small sweet pickles and cheese biscuits.

TUNA FISH SALAD

One medium size can tuna fish, 3 hard boiled eggs, 1/2 c. English walnuts, 1 c. celery. Mix with oil (uncooked) mayonnaise. Serve in tomatoes (with pulp scooped out), or serve in ring of tomato aspic, or with slices of tomato on top.

CRAB MEAT SALAD (For four)

One can crab meat, 1 stalk celery, 2 sweet pickles, 8 stuffed olives, mayonnaise. Dice celery, pickles and olives; shred crab meat, mix with mayonnaise, serve on lettuce leaf, decorate with water cress or parsley and dot with capers. Very good if made with an excellent quality of mayonnaise.

SHRIMP AND PINEAPPLE SALAD

One and one-half c. fresh cooked or canned shrimp, 1 1/2 c. pineapple, cut in pieces, salt and paprika. Remove the black line from shrimp and cut in pieces, marinate and chill. Mix the shrimp, pineapple, seasoning and mayonnaise and serve on crisp lettuce leaves. Garnish with slices of stuffed olives

SALAD JAPANESE

One and one-half c. cooked rice, 1/2 c. salmon, salt, paprika, 2 tb. chopped green pepper, 4 tb. chopped celery. Mix cold rice with flaked salmon, celery, green peppet, seasoning relish spread. Serve on crisp lettuce leaves.