WALNUT SALAD
With a silver fork rub a cream cheese and a tablespoonful of butter to a paste, add salt and cayenne; if not soft enough, a little sweet cream. Make into small flat balls; on each press the two halves of an English walnut; lay on the white heart leaves of lettuce and put on ice. On the instant of serving pour over French dressing and serve with thin buttered bread which has been put in the oven and crisped.
Edna Asch
HERRING SALAD
Two herring; skin and soak until salt is out; take meat off the bones; cut into small pieces, with one cold boiled potato, one pickle, one-half onion, one small apple, and a little chopped almonds. Mix well one tablespoonful vinegar, a little water, sugar, pepper; pour into salad and mix well. Dressing of salad: beat the milcher with a little pepper, vinegar, and very little sugar; chop two hard-boiled eggs, the white and yellow separate, and a little parsley.
Mrs. S. F. Breslauer
OYSTER SALAD
Cook the oysters in their own liquor, allowing them to boil up but once; then let get very cold, cut into small pieces (do not chop). Cut up bits of celery and about one-half cup of capers; add same to the cut-up oysters; mix all with mayonnaise. Serve on lettuce leaves with mayonnaise spread on top; garnish with olives.
Mrs. H. J. Sower