Bean Salad

¼ peck Green String Beans
½ small onion
½ cup vinegar
½ cup sweet or sour cream
2 tablespoons sugar
½ tablespoon salt
1/8 teaspoon pepper or paprika

Boil the beans until tender in salt water, notsoft, drain and let cool. When cold add theonion, cut fine; mix the cream, vinegar, salt,sugar and pepper and pour over beans; servevery cold on lettuce leaves.

Hard boiled eggs can be used as a garnish.

Mrs. F. M. Roessing.

Hot Slaw

1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon vinegar
salt to taste

Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar.

It must be sour-sweet. It is then ready to serve.

Creole Salad

Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems attached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes.