Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.
=White-Bean Salad.= Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica.

Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped.

Finish the top of the salad with a large pim-ola.
=Potato Salad.= (MISS COHEN.) INGREDIENTS.
3 cups of cold boiled potatoes, cut in cubes.
1 cup of pecan nuts, broken in pieces.
5 tablespoonfuls of oil.
1 tablespoonful of salt.
1/2 a teaspoonful of onion juice.
A dash of cayenne.
2 or 3 tablespoonfuls of vinegar.
Watercress.
_Method._--Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more.

Remove the coarse stalks from two bunches of watercress that have been well washed and dried.

Season with French dressing and arrange in a wreath about the edge of the salad.
[Illustration: Potato Balls, Pecan Meats, and Cress Salad.] [Illustration: Potato-and-Nasturtium Salad.
(See page 34)] =Potato Salad.= (CARRIE M.DEARBORN.) INGREDIENTS.
12 cold boiled potatoes.
4 cooked eggs.
2 small Bermuda onions.
Chopped parsley.
1 saltspoonful of white pepper.
2 teaspoonfuls of salt.
6 tablespoonfuls, each, of oil and vinegar.
1/2 a teaspoonful of powdered sugar.
_Method._--Cut the potatoes into dice and chop the eggs fine.