* 1/4 lb. Macaroni--2 1/2d. * * 1/4 lb. Cheese--1 1/2d. * * 1 teaspoonful French Mustard * * 3 tablespoonsful Oil--1d. * * 3 tablespoonsful Vinegar--1/2d. * * 1/2 Head of Celery--1/2d. * * 1/2 Lettuce--1/2d. * * Total Cost--6 1/2 d. * Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve. CHEESE SAVOURY Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then beat it with a fork; grate up the cheese and beat it in with the yolk of an egg and some pepper and salt. Beat the white of the egg to a stiff froth and stir it lightly in, pour into a buttered pie-dish and bake in a quick oven for twenty minutes. Serve hot. TURNIP SALAD * 4 Young Turnips * * 2 Spring Onions--1 1/2d. * * 2 Boiled Potatoes--1/2d. * * Half a Lettuce--1/2d. * * Salad Dressing--4d. * * Total Cost--6 1/2 d. * Peel and slice up the turnips and boil them for twenty minutes, or until soft. Let them get quite cold. Shred up very small the onions, and slice up the potatoes. Break up half a lettuce. Arrange these neatly in a bowl and pour over a simple salad dressing or remoulade sauce. EAST INDIAN SALAD SAUCE * 2 Eggs--2d. * * 1 teaspoonful Curry Powder--1/2d. * * 1/2 gill Oil * * 1/4 gill Vinegar--1 1/2d. * * Total Cost--4d. * Boil the eggs hard; put the yolks into a bowl and work them till they are quite smooth. Work in gradually the curry powder, oil, and vinegar. Blend well, and it is ready. It may be used sometimes instead of mayonnaise or ordinary salad dressing. BREAD SALAD * 5 slices Stale Bread * * 1/2 gill Oil * * 3 Pickled Onions * * 1 piece Pickled Cauliflower--2d. * * 2 Eggs--2d. * * 1 Beetroot * * 2 slices Cold Mutton * * 1 tablespoonful Vinegar--1d. * * Mustard and Cress--1/2d. * * Total Cost--51/2 d. * Trim off the crust and cut the bread into dice, put into a bowl and pour over the oil. Let it stand till all the oil is absorbed; then mince up the onion, cauliflower, eggs, and meat, and strew them over. Season with pepper and salt. Well wash the mustard and cress and arrange on the top. Cut the beetroot into neat shapes and arrange as a garnish. BREAKFAST SALAD