TESTED HOUSEHOLD RECIPES LULA EIEN LLIN STAR act oor Esc ar aR OM aaa Co et a BR oO SPSS AID CE NR To Vary Mayonnaise or Boiled Dressing WHIPPED cream added to the mayonnaise, cup for cup, will make a really wonder- ful dressing for the fruit salad that is to end a dinner or lend distinction to a luncheon. A crisp, green salad, too, is quite a different thing with a whipped cream mayonnaise. Again, try stirring into the mayonnaise that is to complete a piquant salad, about 3 tablespoons good chili sauce, 1 Spanish sweet red-pepper and a tablespoonful of green pepper, both chopped very fine. For an anchovy mayonnaise, add to the plain dressing the chili sauce and peppers just mentioned and a teaspoonful of anchovy paste, rubbed into a little of the mayon- naise. Another fish dressing is made in the same way, but instead of the anchovy paste, use four small sardines, skinned, boned and rubbed smooth with some of the dressing. Chopped gherkin makes a tasty addition to mayonnaise and may be combined with chopped olives, parsley, green or red peppers, chili sauce, hard boiled egg, etc. French capers also add an interesting flavour. These keen-flavoured dressings are excellent accompaniments to foods that are not in themselves highly flavoured—for instance, on a meat or fish salad, or on a green salad that is to accompany cold meats or fish. Egg Salad HARP boiled eggs are a splendid standby, as they combine equally well with lettuce, endive, cabbage, tomatoes, cucumbers, cooked spinach and many other things. Here are a few suggestions which may be elaborated at will. Sliced, on shredded lettuce, cress or cabbage. Sliced or cut in quarters, lengthwise, and arranged on mounds of chilled cooked spinach. | Cut in halves, lengthwise, the yolks removed and mixed with mayonnaise, salt, paprika, and a little chopped ham or a little crisp cold fried bacon, the mixture replaced in the whites; serve on a bed of cress. Sliced, served with string beans tossed in mayonnaise or boiled dressing. Cut in thin slices, the whites arranged petal-fashion on shredded lettuce or cress, the yolks removed and grated as a garnish. Piquant Potato Salad 2 cups cold potatoes salt 4 hard boiled eggs pepper 1 cup nut meats onion juice 1 small bottle stuffed 14 cup butter olives Fresh parsley CHOP rather fine enough cold boiled potatoes to make two large cupfuls. Chop fine the whites of the hard-boiled eggs, and add to the potatoes with the blanched and broken walnuts or hickory nuts and the stuffed olives, cut in bits. Season to taste with salt, pepper, and onion juice, obtained by rubbing the onion over a grater. Melt the butter and stir well into the mixture. Arrange on a platter and grate the egg yolks over the top, putting around the edge a narrow green border of chopped parsley. This is a dainty luncheon or supper dish.