these delicious salads over the Cup Match holiday. Recipes are from the Continental Society of Bermuda.

BEAN SALAD 2 med. onions (sliced) 1 green pepper (sliced) 1 can Kidney beans (well washed) 1 can wax beans (yellow) 1 can green cut (American) beans Pimento for colour 1 cup vinegar 1 1 cup sugar PUT vegetables in dish with cover. Pour 1 cup sugar on vegetables, then 1 cup vinegar, mix well.

Cover and put in refrigerator for at least 24 hours. Stir fairly frequently.

Keeps at least ten days.

*** RICH CHICKEN SALAD 1 cup mayonnaise 1 cup (2 oz) cream cheese 3 tbsp milk 1 cup finely diced celery Dash Tabasco sauce 3 to 4 cups cooked chicken diced 1 to 1 cup small stuffed olives* Salt and Pepper Salad Greens *(cut olives in halves) BLEND mayonnaise and cream cheese thoroughly. Add milk and stir until smooth and creamy. Add tobasco sauce celery. Let stand in refrigerator while preparing chicken and olives. Toss chicken and olives with mayonnaise mixture and season to taste. chill and serve on salad greens. Serves six.

*** MACARONI SLAW 1 cup macaroni (raw) 3 cups shredded cabbage 1 cup grated carrots 1 green pepper 3 tbsp lemon juice 1 1 tsp sugar 1 1 tsp dry mustard 1 tsp salt 3 tsp minced onion 1 tsp garlic salt 1 tsp seasoned salt Mayonnaise (to taste) COOK macaroni set aside to cool. Chill while preparing the remaining ingredients. Combine all ingredients, add cold macaroni and coat well with approximately 1 cup mayonnaise. Chill and serve.

*** TUNA FISH AND CUCUMBER SALAD 1 1 cups tuna, flaked 1 cup cucumber, Sliced 1 tsp grated onion 3 eggs (hard cooked) 1 cup celery sliced 3 tablespoons French dressing lemon juice to taste COMBINE tuna, cucumber, celery and onion. Moisten with French dressing and chill. Drain and moisten with mayonnaise to which a little lemon has been added. Serve in lettuce cups and garnish with sliced stuffed olives and sliced hard-cooked eggs. Serves six.

Note: Boiling water poured through tuna when taken from the can will remove much of the oil.

*** CABBAGE AND CARROT SALAD 1 medium size cabbage (1 lb) 1 container (8 oz) plain low-fat yogurt 1 cup canned crushed pineapple (drained) 3 cup shredded carrots 2 tsp cider vinegar 1 tsp salt SHRED cabbage, it should measure about 3 cups. In large bowl combine shredded cabbage with the rest of the ingredients. Toss lightly to combine. Refrigerate until well chilled. Makes 8 servings.

*** FROZEN FRUIT SALAD 2 tsp unflavoured gelatin 1 9-oz can crushed pineapple 3 tbsp lemon juice 1 cup mayonnaise 1 cup heavy cream, stiffly beaten 1 tbsp confectioners sugar 1 cup diced peaches 1 cup seeded white grapes SOFTENED gelatin 1 cup pineapple juice. Heat remaining pineapple juice and lemon juice and stir in gelatin until dissolved. Fold mayonnaise into whipped cream. Add sugar, gelatin mixture and fruit, including crushed pineapple. Turn into refrigerator tray and freeze. Cut into serving pieces and serve on chicory.

*** VEGETABLE PLATE 16 oz. whole green beans or 2 bunches asparagus 1 cauliflower separated into flowerets 1 jar (7 ozs) artichoke beans drained 1 cup wine vinegar 2 tbsp water 1 envelope Italian salad dressing 1 envelope onion salad dressing mix 2 cup salad oil IN separate saucepans, cook beans and cauliflowerets in 1 inch boiling salted water (1 tsp salt to 1 cup water) until just tender; drain. Arrange vegetables and artichoke hearts in separate sections in glass dish.

Shake vinegar, water and salad dressing mixes in covered jar. Add oil; shake until mixed. Pour dressing over vegetables. Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally. Serves 4 to 6 persons.

*** SUMMER MUSHROOM SALAD 1 cup olive or salad oil 2 pounds large mushrooms 1 teaspoon salt 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme leaves 1 small head chicory 1 10- to 12- ounce bag spinach 2 tablespoons red wine vinegar 1 tablespoon mustard 1 teaspoon sugar 1 tablespoon coarsely grated lemon peel for garnish Prepare about 25 minutes before serving In 12-inch skillet or 5-quart Dutch oven over high heat, in hot olive or salad oil, cook mushrooms, salt, thyme, and pepper until mushrooms are tender, stirring frequently.

Line platter with chicory and spinach. With slotted spoon, remove cooked mushrooms to lined platter. Into liquid remaining in skillet or Dutch oven, stir vinegar, mustard, and sugar; pour sauce over mushrooms, chicory, and spinach. Garnish with lemon peel. Makes 6 accompaniment servings. About 225 calories per serving.

*** SEVEN LAYER SALAD Layer in dish (according to the size salad you want). A shallow dish will be fine.

Layer in order 1 head lettuce 1 chopped green pepper 1 cup celery, thin sliced 1 onion sliced in rings, separate 1 box frozen peas (do not defrost) 1 cup mayonnaise (spread over layers, sprinkle with 1 tbs sugar. If you use a very large dish you may add more mayonnaise, or less as you prefer.) 1 cup grated cheddar cheese (sprinkle evenly over mayonnaise) 6 slices bacon (crisp and crumbled, or sprinkle bacon bits over cheese layer) Make and set overnight. Mix just before serving.