Salad

1 dozen hard boiled eggs catsup mayonnaise

Method :

Run eggs through ricer, add a little catsup, moisten with highly seasoned mayonnaise. Put in ring mold, set on ice for three hours. Turn out on platter, garnish with lettuce, paprika and green peppers. Center may be filled with shrimp, crabmeat or tomatoes. .

May G. M. Shapard, Xi.

Shamrock Salad

1 can shrimps

1 large green pepper mayonnaise dressing parsley

Method :

Cut slices of green pepper one inch thick. Place three circles of pepper on a plate to form a shamrock. Fill center with shrimp salad and garnish with parsley.

Y Lois Goltra Heren, Xi.

Shamrock Salad

2 large green peppers

2 packages Neufchatel or Anola cheese

1/4 cup nuts

2 tablespoons chopped celery )

1 tablespoon chopped olives ) put through food chopper

1/2 teaspoon chopped onion ) salt mustard pepper

Method :

Let peppers stand in salt water for an hour - fill with mixture and let harden - then slice and arrange them in three slices to form

Helen Gemmill Strickler, Xi.

Water Lily Salad

Lettuce leaves hard boiled eggs

Method :

Cut lettuce leaves in five points, place hard boiled egg whites cut in petal strips in a circle on the lettuce leaves and fill middle of each group with a paste made of the yolks of the eggs mixed with mayonnaise. Put the yolks of two eggs through a ricer or sieve and sprinkle over the egg petals to simulate pollen.

Louise Vatkr, Xi.

Shrimp And Celery Salad

After taking shrimp from can, place in cold water for an hour. Drain well and remove black veins and break into small pieces. Toss together with, chopped celery and mayonnaise dressing. Serve on lettuce leaf with garnish of stuffed olives sliced.

Asparagus Salad

Lay asparagus tips (either canned or cooked) on lettuce leaf. Garnish with a teaspoon of cold green peas and strips of pimento. Serve with boiled dressing.

Elsie Pratt Miller, Lambda.

Cabbage, Pineapple And Almond Salad

1 small head cabbage 1 small pineapple

1/4 pound shelled almonds enough pimento to color

Method :

Shave a small firm head of cabbage very fine. Allow to stand in cold water one hour to become crisp. Peel and cut a small pineapple. Blanch and cut up almonds. Mix together, add pimentos to color, and serve on lettuce with mayonnaise.

Ethelwynn Tidmarsh, XL

Frozen Salad

1 cake blue ribbon cream cheese

2 tablespoons cream to soften cheese 1/2 green pepper cut fine

1/2 can pimento (if desired)

1/2 cup celery

1/2 cup nut meats

1 1/2 cups whipped cream

Method :

Freeze the mixture in small baking powder cans buried in chopped ice and salt. When ready to serve dip can in hot water, slice the salad and serve on a slice of tomato with French or other dressing.r Harriet W. Davy, Xi