Fruit Salad

30 marshmallows

1 cup nuts

1 pound red or white grapes

1 cup shredded pineapple

2 bananas

2 chopped apples

Dressing:

4 egg yolks

1/2 teaspoon mustard

1/2 teaspoon salt juice 2 lemons

Method :

Mix and cook until stiff. When cool add two bottles of whipping cream. Mix with fruit and let stand for several hours. Serve twelve.

Dorothy Wilson, Xi.

Washington Salad

1 pound black cherries 1/2 cup blanched almonds lettuce

1/2 cup cream cheese French dressing

Method :

Stone cherries, substitute the almonds for the pits, lay on the hearts of lettuce shredded, decorate with cheese balls, marinate with the dressing, chill and serve.

Eleanor F. Lewis, Xi.

Macedoine Salad

1 cup string beans

1 cup green peas

1 cup carrots

1 cup celery salt and pepper French dressing a cooked cauliflower mayonnaise

Method :

Marinate the beans, peas, carrots and celery with the French dressing and let stand one hour. Make a foundation of the cauliflower and heap the vegetables on it and add the mayonnaise.

Lelia Harwood Smith, Xi.

Tomato Salad

1 pint tomato juice

1/2 teaspoon salt

1/4 teaspoon onion salt bay leaf

1 clove

1 tablespoon vinegar paprika

1 1/4 tablespoons gelatine

1/2 cup diced cucumber

1/2 cup diced celery little diced onion little diced green pepper

Method :

Boil first seven ingredients together fifteen minutes, strain and add to gelatine which has been soaked in cold water. Add the cucumber, celery, onion and green pepper. Put in mold and chill.

Lois Goltra Heren, Xi.

Asparagus Gelatine Salad

1 large bunch fresh asparagus

2 teaspoons of gelatine

2 tablespoons cold water

1 cup of hot water (in which asparagus was cooked)

1 tablespoon vinegar

1/4 teaspoon salt mayonnaise dressing

Method :

Boil and drain asparagus. Cut tips in two inch lengths and rest in one inch lengths. Soak gelatine in cold water until soft. Add hot water, vinegar and salt. Arrange tips in circle around mould and fill center with inch pieces. Fill to depth of an inch with gelatine mixture and chill. Fill center with peas and mayonnaise dressing.

Border with parsley and radish roses.

Julia Pitkin Davenport, XL

Peach Lufly Salad

1 can peaches

1/2 cup salted almonds (cut up)

1 stalk celery

Method :

Mix celery and nuts with mayonnaise, fill peaches and place on lettuce hearts.

Bobby Shurtleff Cole, Nu.

Tomato Cup Salad tomato per person lettuce sliced pineapple

Method :

Hollow out the tomatoes and fill with the pineapple. Place on lettuce leaves and add salad dressing.

Gladys Mars Becker, Xi.