FRIED CUCUMBERS Mrs. William H. Fahrney
Peel and slice, medium thick, large cucumbers; dip in batter and cracker crumbs and fry in hot fat until brown.
KOHLRABBI Mrs. E. R. Hornig
Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter of an inch thick, and add tender green leaves. Put on to boil with cold water, just enough to cover, until tender. Season with pepper and salt, blend a teaspoonful of flour with butter, add to vegetable, and stew a few minutes longer. Serve hot.
SALADS
"'Twould tempt the dying anchorite to eat;
Back to the world, he'd turn his weary soul,
And plunge his fingers in the salad bowl."
TEA SALAD Mrs. Frederick Dunn
Upon a leaf of head lettuce, place a round of boiled ham. (One slice of ham will make two rounds.) Then place a thick slice of tomato; and next a half a hard boiled egg, cut crosswise; then a ring of sweet green peppers; and over all pour Thousand Island dressing. Garnish with parsley and radish rosettes. Two such portions served on a salad plate makes an appetizing dish, or it can be served on a large platter at the table, or passed.