Frozen Salad

2 teaspoons granulated gelatin<

1/2 cup cold water

1 scant cup boiled dressing

1 cup grated pineapple

2 cups strawberries mashed (let stand with a little sugar before mixing with other fruits)

1 pint whipped cream 1 1/2 cups oranges cut up

Method :

Pack in ice and salt. Serve on chilled lettuce with whipped cream or salad dressing. Any combination of fruit is good.

Marion Crater Davy, Xi.

Frozen Salad

3 cream cheeses beaten soft 1 cup mayonnaise

1 cup maraschino cherries, cut fine

4 slices pineapple cut fine 4 cups pecan meats, sliced

1 green pepper, chopped fine 1/2 pint whipping cream

Method:

Prepare day before using and put in mold lined with oil paper about five hours before serving. Pack in ice and salt. Cut in slices and serve in nest of shredded lettuce with thousand island dressing. .

Alva Melaas Gulian, Nu.

Grapefruit Salad

2 grape fruits pulverized sugar

1 1/2 cups boiling water

1/2 cup sugar

1 1/2 tablespoons gelatine

Method :

Pare fruit and remove skin from sections of fruit. Cover with pulverized sugar. Soak gelatine in a little cold water and dissolve in boiling water. Add sugar. Arrange fruit in mould, pour gelatine and fruit juice over it. Maraschino cherries and parsley may be added if desired. Chill.

Lelia Harwood Smith, Xi.

Spaghetti Salad

1 small box spaghetti

1 small bottle stuffed olives

2 medium sized onions

1/4 teaspoon salt few grains of paprika mayonnaise

Method :

Slice onions and olives in small pieces and mix with cooked spaghetti. Add mayonnaise and serve on lettuce leaves. Garnish with olives.

Mildred Hoag, Upsilon Alpha.

Ginger Ale And Fruit Salad

2 tablespoons gelatine

2 tablespoons cold water

1/3 cup boiling water

1/4 cup lemon juice

1/3 cup malaga grapes, skinned, cut in halves, and seeded

1/3 cup celery cut in small pieces

1/3 cup apples, pared, cored and cut in julienne pieces

4 tablespoons canned pineapple cut in small pieces

2 tablespoons canton ginger cut in small pieces

2 tablespoons sugar few grains of salt 1 cup ginger ale 1/4 cup ginger syrup

Method :

Soak gelatine in cold water and dissolve in boiling water. Add ginger ale, lemon juice, sugar, salt and ginger syrup. Let stand until mixture begins to thicken then fold in other ingredients prepared as stated above. Turn into border mold, chill and remove to serving dish. Fill center with cream mayonnaise dressing and garnish with crisp lettuce leaves and a few sprigs of parsley or cress.

It may be moulded in individual moulds and dressing served on one side.

Ruth Wallis Wagner, Chi Alpha.

Meat Loaf Salad

1 1/2 pounds veal

1/2 pound pork

1 tablespoon gelatine dissolved in hot water stuffed olives salt and pepper

1 pint of meat liquor

Method :

Boil meat slowly with a bay leaf for three hours. Cool and shred. Strain off the liquor and mix with meat. Dip mould in cold water and fill with meat mixture. Cut olives in two and use as a border. Use mayonnaise if desired.

Ethel Switzer Howard, Xi. Ginger Ale Salad

1/2 cup boiling water

1 package lemon jello

1/4 cup chopped celery

1 cup finely cut assorted fruits

1 tablespoon chopped crystallized ginger

1 1/2 cups ginger ale

1/4 cup chopped nut meats

Method :

Pour boiling water over jello. When dissolved, add ginger ale. Set in cold place until it begins to thicken, then add remaining ingredients. Serve in nest of lettuce with whipped cream dressing.

Bobby Shurtleff Cole, Nu.

Stuffed Tomato Salad (with variations)

Peel and hollow tomatoes.

1. Cottage Cheese, well seasoned, salted almonds, mixed with mayonnaise.

2. Chopped celery and tuna fish, mixed with mayonnaise.

3. Well seasoned crab meat, or use lobster and serve with mayonnaise.

4. Hard boiled eggs and green peppers and mayonnaise.

5. Asparagus tips, mayonnaise.

6. Green beans, fresh green peas, mayonnaise.

7. Shredded cabbage and green peppers, mayonnaise.

8. Cucumber and hard boiled egg with mayonnaise.

- Xi.