This is summer time and summer time is saled time, There are many interesting mixtures that can be prepared cheaply and quickly. Here are a few recipes.—This appetizing salad mixture can be served as an hors-d'œuvre. Take any piquant fish, such as anchovies, sardines, tunny fish. or smoked. salted, or Bismarck herring. Prepare the fish by removing skin and bones, and soaking for à time in the case of salt fish, Cut into tiny pieces. With each cupful of fish mix a cupful of chopped sour apple, a cupful of chopped boiled potato, and a cupful of chopped cucumber. Line a salad bowl with crisp lettuce leaves, put ili the fish mixture, and cover it with mayonnaise. Garnish with sliced radishes and tufts of mustard and cress A simple salad, which is excellent served with cold meats, is made with new carrots. The bunches of small carrots available now are easily digested raw. Rub the skin off the thrróts thd grate them. Beat together a tablespoonful of lemon juice and a dessertspoonful of salad oil, season with pepper, salt, and sugar and mix with the carrots, taking care not to make them too moist. Leave for an hour or more, then arrange in mounds on freshly washed lettuce leaves. Garnish with shapes of beetroot,
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