TOMATO BASKETS—­Tomato baskets are charming accessories for holding vegetable salad, chicken, shrimps, cold beans, asparagus tips, shredded celery, cucumbers cut in cubes and minced peppers.  Choose firm, smooth tomatoes, not too large and as nearly one size as possible.  Dip for half a minute in boiling water, skin and set in ice box to chill.  Cut out pulp and seeds, dress the cavity with salt, pepper, oil and vinegar, then fill with the salad, seasoned with French dressing or mayonnaise.  Handles of watercress may be attached to these baskets.  Set on lettuce or cress, as desired.

TRIANON SALAD—­Cut one grape fruit and two oranges in sections and free from seeds and membrane.  Skin and seed one cup white grapes and cut one-third cup pecan nut meats in small pieces.  Mix ingredients, arrange on a bed of romaine and pour over the following dressing:  Mix four tablespoons olive oil, one tablespoon grape juice, one tablespoon grape vinegar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one tablespoon finely chopped Roquefort cheese.  This dressing should stand in the ice-box four or five hours to become seasoned.

CREAM DRESSING—­Mix one-half level tablespoon each of salt and mustard, three-quarters level tablespoon of sugar, one egg slightly beaten, two and one-half tablespoons of melted butter, three-quarters cup of cream, and heat in a double boiler.  When hot add very slowly one-quarter cup of hot vinegar, stirring all the time.  When thickened strain and cool.

FRENCH DRESSING—­For party of six five tablespoons of oil and three of vinegar, juice of half lemon, two drops tabasco, tablespoon of salt, slice of onion, and boil for three minutes and ready for service.  Strain and bottle and put in ice box, shake before using each time.

SALAD DRESSING—­When making salad for a large family take quart bottle with a rather wide mouth, put in one-half cup of vinegar, one and one-half cups of olive oil, two level teaspoons of salt and one-half level teaspoon of pepper; cork the bottle tightly and shake vigorously until an emulsion is made.  The proportion of vinegar may be larger if not very strong and more salt and pepper used if liked.  Use from the bottle and shake well each time any is used.

Instructions for Preparing Poultry Before Dressing.

To serve poultry tender and delicate; it should be kept some hours after being killed before boiling or roasting.  Poultry intended for dinner should be killed the evening before.  When poultry has ceased to bleed, before picking put it into cold water, in a vessel large enough to completely cover it.  Then take out and soak in boiling water for a few minutes.  Pick it, being careful to take out all the small feathers.  When cleaning the inside of poultry or game be sure not to break the gall bladder, for it will give a bitter taste to the meat.  Be equally careful not to tear the intestines near the gizzard, as it will make the inside dirty and spoil the whole bird.