Wash and slice some radishes, mix with chopped onions, finely cut chipped beef or any left-over meat or ham. Garnish with lettuce, and serve with French or mayonnaise dressing. OLIVE SALAD. Stone and slice some ripe olives. Mix with equal parts of thinly sliced tomatoes and French or mayonnaise dressing. Serve on lettuce. RHUBARB SALAD. Wash the rhubarb, cut the red part of it into one inch pieces and mix with mayonnaise dressing. APPLE SALAD. Arrange some lettuce in a salad bowl, add chopped or sliced apples, onions and parsley, and mix with French or mayonnaise dressing. Grapenuts or ryenuts may be sprinkled over it. Serve with fish, meat or cheese. ASPARAGUS SALAD. Cut off the tips of raw asparagus, arrange some lettuce or watercress in a salad bowl, and mix with French or mayonnaise dressing. Sliced tomatoes may be added. Boiled asparagus may be prepared in the same way. MUSHROOM SALAD. Arrange some lettuce or watercress in a dish, select fresh mushrooms, wash and mix with French dressing, and pour over the green leaves. BANANA SALAD. Arrange lettuce and sliced bananas in a salad bowl, adding a French dressing of lemon and olive oil. Ryenuts or grapenuts may be sprinkled over it. Scrape off the inside of the skin of the bananas, and mix with it. ORANGE SALAD. Peel some oranges, slice them crossways, remove the seeds, put into a bowl and grate some of the orange rind over them. Serve plain or with lettuce, and pour a French dressing of lemon and olive oil over it. PINEAPPLE SALAD. Peel and slice crossways, serve with lettuce and lemon or with sweet cream. PINEAPPLE AND APPLE SALAD. Mix equal parts of sliced apples and pineapples. Serve like the foregoing or with nuts. PINEAPPLE AND ORANGE SALAD. Mix equal parts of sliced oranges and pineapples. Serve like the foregoing. APPLE AND BANANA SALAD. Prepare and serve like the foregoing, with cream or nuts. ORANGE AND BANANA SALAD. Scrape off the bitter pulp of the inside of the skin of the banana, mix with sliced oranges and bananas, and serve like the foregoing. FRUIT SALAD IN GELATINE. Prepare some lemon or orange gelatine. Let cool and pour over the sliced fruit. Set on ice and serve plain or with cream. CRANBERRY AND CELERY SALAD. Wash and cut some celery the size of cranberries. Mix with an equal amount of cranberries, and serve plain or with lemon and olive oil. PEACH SALAD. Wash and slice some peaches. Serve with cream or lettuce, lemon, and olive oil. Fried beachnut bacon and shredded, puffed or raw rolled wheat are a good addition, if lemon and oil is used. APRICOT SALAD. Prepare and serve in the same manner as peach salad. CRANBERRY AND BANANA SALAD. Cook some cranberries, strain, and thicken with a little cornstarch. Cool and pour over sliced bananas. Serve with raw celery. CRANBERRY AND PEAR SALAD. Combine like the foregoing or use baked pears. Raw cranberries with raw pears and celery is also good. BANANA AND GRAPE SALAD.