Show hints for f or the home spinach salad chop cooked spinach add chopp chopped boiled egg and a little chopped cold tongue or ham barn one egg to two cups of 0 th the e spinach should be allowed and tor for the same amount a halt half cup ot of chopped meat add a halt half cup ot of toasted bread crumbs pack in small cups or molds and chill when ready to serve turn out on beds ot of lettuce leaves and dress with mayonnaise onri on naise alse 4 aw 40 for frying next time you have any fish or cro quetter to try anything that needs to be rolled in fine crumbs or flour try putting the crumbs or flour on a good sized piece ot of clean kitchen paper instead ot of on a platter or molding board this will give you a larger flat surface than Is possible sible with a platter and will spare you the rather troublesome task ot of cleaning the molding board it Is an especially good thing when there is fesh to try fry 4 0 0 cheese on salad did you ever try grated cheese on salad use yellow cheese dry enough to be grated and thou then after you have h ave added a little mayonnaise to the salad sprinkle the cheese lightly on top or pass in a little dish with the may onnaLie it la is especially good with a salad made from cold cauliflower for luncheon some time try a salad from cooked rice that has been set to cool in small individual molds place ono one of t the he rice molds on each bed of lettuce and serve with mayonnaise or homemade home made boiled salad dressing with grated cheese sprinkled on top good dressings I 1 sauce Tar tare to one cup of mayonnaise add a tablespoon each of 0 finely minced olives sweet pickles and chives or onions thousand island dressing to one cup ot of mayonnaise add two tablespoons ot of chill sauce one tablespoon ot of chopped onion and one tablespoon ot of chopped pepper I 1 manhattan dressing to one cup ot of mayonnaise add a finely chopped hardi I ess egg one tablespoon ot of capers and a tablespoon ot of finely chopped s sweet w t pickle california dressing to one cup ot of mayonnaise add a quarter cup ot of minced ripe olives and the same amount ot of mine ed cd green olives sabory sai ory fish cut into strips one pound of smoked fish of any kind put over fire in cold water let come slowly to a boll and boll boh for ten minutes in another saucepan heat one cup ot of stock with one fourth a cup each ot of tomato sauce and vJ vinegar negar a tablespoon of made mustard and a tew few grains ot of cayenne drain the fish saute on hot pan in on one fourth a cup of butter or tat fat then add to to the hot stock thicken the butter in the pan with avith two tablespoons ol of flour stir this into the sauce pan containing the fish and seasoned stock cover and simmer for live five min utes lites serve on a hot platter surrounded with strips of toast |