Peach Salad

Peaches (one peach to each person) white grapes strawberries (in season) fresh cherries (or maraschino) mayonnaise almonds, cut fine

Method :

Scald, peel and chill peaches. Cut into quarters, remove stones, and arrange on lettuce leaves in cup form so that they are almost erect. Halve grapes, remove seeds, add berries and one tablespoon of nuts to each cup of fruit. Mix with dressing, place in peach cups. Add one tablespoon of dressing on top and garnish with cherry.

Ethelwynn Tidmarsh, Xi.

Hot Potato Salad

8 potatoes

1 stalk of celery

2 onions

1 small cucumber parsley

4 tablespoons of oil

4 tablespoons of vinegar

1 sliced lemon

1 teaspoon salt black pepper

Method:

Boil potatoes then slice, add celery, onions, parsley and cucumber. Heat on stove oil, vinegar, lemon, salt and pepper. Pour over salad and heat in oven until warm. Do not brown. Will serve eight.

Bobby Cole, Nu.

Potato Salad

12 potatoes

1 lb. bacon

2 onions sliced very fine

1 tablespoon sugar

1/2 glass water 1/2 glass vinegar A little flour

Method :

Boil potatoes in jackets and slice when warm. Put sliced onions, salt and pepper on top of potatoes. Cut bacon in cubes and fry well. Put sugar and flour in bacon fat, add water and vinegar. Let it come to a boil. Cook until thick. Pour over mixture and stir well.

Gladys Mars Becker, Xi.

Nippon Salad

1 can crabmeat

1 dozen stuffed olives seasoning and mayonnaise

2 cups celery sweet pickles

Method :

Shred crabmeat, chop olives, celery and pickles. Season and mix with mayonnaise. Serve on lettuce.

Gladys Mars Becker, Xi.

Crabmeat Salad

1 package lemon jello 1 cup crabmeat 1/2 cup chopped celery 1/2 green pepper

2 tablespoons chopped olives 1/2 can small peas

Method :

Mix all together and let harden in molds. Serve with mayonnaise.

Helen Gemmill Strickler, Xi.

Jellied Salmon Loaf Salad

1 envelope Knox Gelatine 4 tablespoons water juice one lemon 11/2 cups milk

2 beaten eggs 1 can crabmeat or salmon or tuna

2 tablespoons butter 1 teaspoon salt 1 teaspoon mustard 1 teaspoon paprika

Method :

Dissolve gelatine in water and lemon juice. Heat milk, butter, salt, mustard, paprika to boiling point and pour on two well beaten eggs. Let thicken and add gelatine. Put fish in a mold with four hard boiled eggs. Pour above mixture on fish and put in ice box to harden. Cut in slices and serve on lettuce leaves with mayonnaise. Serves eight easily.

Lois G. Heren.

Salmon Salad

1/3 boned and flaked salmon 1/3 celery diced 1/3 tart apples diced mayonnaise (boiled preferred)

Method :

Chill, garnish with sliced eggs or marinated slices of cucumber. One cup of mixture serves six.

May Miller Shapard, Xi.