1 pt. cold boiled potatoes. 1/2 tsp. salt. 1/2 cup cooked dressing. Or the French dressing, as given. 1 tsp. finely chopped onion. 1 sp. pepper. Cut the potatoes into pieces about the size of dice, mix the seasonings with the potatoes, turn into a dish in alternate layers of potatoes and dressing, having a little dressing on top. Garnish with parsley, and allow to stand at least an hour in a cold place before serving, so that the potatoes may absorb the seasoning. (Cold boiled beets cut into cubes may be added in alternate layers with the potatoes in this recipe, using a little more dressing.) TOMATO SALAD. Peel the tomatoes (without scalding) and put them on ice until very cold, have crisp leaves of lettuce which have been washed and dried. When ready to serve, cut the tomatoes in halves, place one-half on a leaf of lettuce (the curly leaves being the best), on this put a tbsp. of mayonnaise or cooked dressing, and serve immediately. CABBAGE SALAD. Cabbage or celery may be used as a salad by cutting rather fine, allowing it to get cold and crisp, and serving with a cooked or French dressing. Indeed almost any vegetable may be used for a salad. String beans, asparagus, cauliflower, which have been cooked, are suitable for salad, either alone or in combination with nasturtium, cress, hard boiled eggs, etc. CHICKEN SALAD. One pint each of cold boiled or roasted chicken and celery. Cut the chicken into 1/4-inch dice, scrape, wash and cut the celery into dice, put the celery in a napkin and lay on the ice for 10 or 12 minutes; season the chicken with vinegar, salt, pepper and oil (or the French dressing-oil may be omitted if the flavor is not agreeable, substituting cream or melted butter). Add the celery to the seasoned chicken, add half the dressing (using either a cooked or mayonnaise), heap in a dish, add the remainder of the dressing, garnish with the tiny bleached celery leaves or small curly lettuce leaves. (A few capers and a hard boiled egg may be used as a garnish if desired.) In summer the chicken may be served on a tender lettuce leaf, adding a spoonful of dressing, and serving very cold. FRUIT SALAD. 4 oranges. 1 cup water. 1/4 package gelatine. 4 bananas. Juice of 2 lemons. 1-1/2 cup sugar. Dissolve the gelatine in the water, add the sugar and lemon juice, strain and pour over the oranges and bananas, which have been peeled and sliced and placed in alternate layers in a mould. Set away to cool. When needed, turn out and serve. Garnish with Malaga grapes, cherries, currants, or any suitable fruit. * * * * * CEREALS. All cereals require thorough cooking, because of the starch in them, also to soften the woody fibre. No matter what the cereal product may be, it should be cooked not less than three-quarters of an hour, and better if cooked longer. OATMEAL PORRIDGE. 1 pt. of boiling water. 1/2 cup of oatmeal. 1/2 tsp. salt.