Twenty-Four Hour Salad

I large can white cherries

1 large can grated pineapple

1 lb. almonds blanched

1 lb. marshmallows

1 pint cream whipped 1 lemon

1 egg

2 tablespoons flour

Method :

Put juice from cherries and pineapple into double boiler. Heat to boiling and thicken with egg and flour. Add lemon juice to sauce when cool. Mix this with other ingredients. Fold in whipped cream last of all. Let stand over night.

Helen Shurtleff, Xt.

Sweetbread Salad

1 cup cold cooked sweetbreads

1 cup diced celery

1/2 cup diced cucumbers

1 hard boiled egg sliced pimentoes mayonnaise

Method :

Mix sweetbreads, celery, cucumbers, pimentoes and mayonnaise and place on bed of lettuce. Garnish with egg.

Julia Pitkin Davenport, Xi.

Marshmallow Salad

1/2 pint cream

8-10 marshmallows

2 tablespoons mayonnaise

1/2 cup seeded and peeled malaga grapes

1 slice pineapple

Method :

Whip cream until stiff; add marshmallows cut in small pieces and let stand for two hours. Cut grapes and pineapples fine, mix with mayonnaise and fold together grapes, pineapple, cream and marshmallows.

Lola Jeffries Hanavan, Eta.

Porcupine Salad

canned pears blanched almonds mayonnaise

Method :

Place pears, lump side up and stick them full of strips of blanched almonds.

Michal Jamison Charles.

Peanut Salad

1 cup coarsely ground nuts 1 cup chopped cabbage

2 hard boiled eggs 6 pickles

Method :

' Mix ingredients with mayonnaise, and just before serving moisten with a little sweet cream.

Stella Beckett McClure, Xi.

Shrimp Salad

1 can shrimps 1/2 cup celery

1 cup small peas 1 hard boiled egg

Method :

Cut up celery and egg in small pieces, add shrimps and peas. Mix with mayonnaise, and serve on lettuce garnished with four quarters of fresh tomatoes.

Helen Gemmill Strickler, Xi.

Cabbage And Pineapple Salad

1 pint cabbage I cup pineapple 10 marshmallows

1/8 cup cherries 1/2 cup cocoanut lettuce

Method :

Brown cocoanut slightly in oven. Combine other ingredients and sprinkle cocoanut on top.

Theta Alpha.

Pineapple Salad

1 slice pineapple (per person)

Neufchatel cheese whipped cream

1 cup pineapple juice

1 cup brown sugar 1 teaspoon vinegar

Method :

Make a syrup from the pineapple juice, sugar and vinegar by cooking until it threads. Place pineapple slices on shredded lettuce, smear cheese over and cream on top. Pour syrup over all.

Margaret Bewley, Tau Alpha Chapter.

Vegetable Potato Salad

6 potatoes 6 carrots 1/5 pound peas 1 stalk celery

1/2 cucumber 2 onions parsley

Method :

Dice boiled potatoes, slice lengthwise, cook carrots, add the remaining ingredients, cutting up cucumber and celery and onions. Mix thoroughly with mayonnaise and use salt and pepper to taste. Garnish with strips of pimento. Will serve eight.

Bobby Shurtleff Cole, Nu.