Wipe dry, and arrange the slices in the salad bowl in the form of a Greek cross.

Make a French dressing, in the proportion of three tablespoonfuls of cider vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a dash of paprica.

Rub the inside of the salad bowl with the cut side of an onion before the salad is disposed in it.
=Cooked Vegetable Salad.= Dress cooked kidney beans, peas, and balls cut from potatoes, each separately with French dressing, to which a few drops of onion juice have been added.

Dispose upon a serving-dish and let stand in a cool place an hour or more.

Garnish at serving with heart leaves of lettuce.
=Potato Salad.= (_German Style._) INGREDIENTS.
1 quart of potato slices or cubes.
About 1/2 a cup of beef broth.
1 teaspoonful of salt.
1/2 a teaspoonful of paprica.
8 tablespoonfuls of oil.
1 tablespoonful of grated onion.
2 hard boiled eggs.
4 tablespoonfuls of vinegar.
1 teaspoonful of mustard.
1 teaspoonful of sugar.
Fine chopped parsley.
(1 cup of mushrooms.) _Method._--Boil the potatoes without paring.