* 3 oz.  Macaroni—­2d. * * 2 tablespoonsful Oil—­1d. * * 1 bunch Beetroot * * Pepper and Salt * * 2 tablespoonful Vinegar—­2d. * * Total Cost—­5d. * Boil both the macaroni and the beetroot by directions given elsewhere.  When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish.  Blend the oil and vinegar with the salt and pepper and pour it over; let it stand for an hour, basting continually with the oil and vinegar.  By that time it should be of a bright red colour.  It is then ready to serve.

PRAWN SALAD

* 1 pint Prawns—­9d. * * 6 Tomatoes—­2d. * * Mayonnaise or Salad Dressing—­4d. * * Total Cost—­1s. 3d. * Pick the prawns, leaving the skin on a few fine ones for a garnish.  Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing.  Place the other prawns round as a garnish with a few lettuce leaves broken up.

SALAD OF CORNED BEEF

* Slices of Corned Beef * * 1 Lettuce—­1/2. * * 2 Eggs—­2d. * * Mayonnaise or Salad Dressing—­4d. * * Total Cost—­61/2 d. * Take some slices of cold corned beef, dip them in a salad dressing, and lay them in a dish with alternate layers of lettuce leaves.  Garnish with hard boiled eggs cut in slices.

EGG SALAD

* 6 Eggs—­6d. * * 1 Lettuce—­1d. * * 1 bunch Watercress—­1d. * * Mayonnaise or Salad Dressing—­4d. * * 1 Beetroot—­1/2d. * * Total Cost—­1s. 0 1/2 d. * Put the eggs into boiling water and boil fifteen minutes.  Plunge into cold water till quite cold, peel and cut into quarters.  Wash and cleanse the watercress and lettuce and cut into pieces.  Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top.  Garnish with sprigs of watercress and slices of beetroot alternately.

CELERY SALAD

* 1 Head of Celery—­1d. * * 1 Lettuce—­1/2d. * * Salad Dressing—­4d. * * Total Cost—­51/2 d. * Pull the celery to pieces, wash it, and cut into small pieces; shred up some lettuce and lay it at the bottom the dish.  Stir the celery into the dressing and lay it on the top of the lettuce.  Cover with more lettuce, and serve.

SARDINE SALAD

* 1/2 tin Sardines—­4d. * * 2 Eggs—­2d. * * 1 Lettuce—­1/2d. * * Salad Dressings—­4d. * * Total Cost—­101/2 d. * Split the sardines open and remove the bone.  Break some of the lettuce into a bowl, lay on this the sardines.  Chop up one of the eggs and sprinkle over them, pour on the dressing.  Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.