Clam salad
(Contributed)
Remove the skins and black heads of cold clams. Marinade for ten minutes in a French dressing and serve on a bed of shredded lettuce.
Pear salad
(Contributed)
Peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little maraschino or ginger syrup. Serve with a little cream. Or pare and slice enough ripe, sweet pears to make one pint; add one-half cupful of blanched and chopped almonds, one-fourth of a cupful of powdered sugar and the strained juice of two lemons. Serve in a cup of lettuce leaves made by placing together the stem end of two lettuce leaves taken from the inside of a head of lettuce.
Hot potato salad
(Contributed)
Put into a frying-pan one-fourth of a pound of bacon, cut into dice; when light brown take out and sauté in the fat a small onion cut fine. Add one-half as much vinegar as fat, a few grains of salt and cayenne and one-half as much hot stock as vinegar. Have ready the potatoes boiled in skins. Remove the skins and slice hot into the frying-pan enough to take up the liquid. Add the diced bacon, toss together and serve.