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Boot Salad. Chop the cabbage fine. ' Pour over it the fol- lowing Sreuitty and 'serve in eups made from hollowing .out ecdoked beets. Serve on plates garnished 'with preity lettuce leaves. Drees- ing--8cald one-half cup milk in double boiler; « add one-half tea- spoon cornstarch, mixed with a lit: tle water ; 8 few minutes ; then stir in two well-beaten egg "yolks "and cook watil thick and creamy; add. four tablespoonfuls vinggar, k: | one tablespoonful of minced ov a bay leaf, salt and pepper. Pour over cabbage while hot. Chill. fr in besta jus betore serving. age --Ior asparagus nly the 'tips should be used. a. ot \ > pful of walnut and one-half cupful of maras- ries, = Mix 'all together Ni the pulp and fill with cream iyonnaise dressing. Place 'in the center: of the rie dish and tie a theo on the handle. arnisher may. be 8 of -- Mash a Neuf. Amazon Comp once