Grape Fruit In Jelly

(Mrs. L. Smith.)

In 1/2 a cup of cold water, soak 2/3 of a box of gelatine for 2 hours; to this add the juice of 3 grape fruit; 1 cup of hot water; 1 cup of sugar; juice of 3 or 4 lemons; strain; lay pieces of grape fruit in jelly, and mold in cup molds; or garnish with the pieces of grape fruit, instead of putting them in the jelly and serve on lettuce with Mayonnaise.

Grape Fruit And English Walnut Salad

Take out the sections, being careful to remove all the white bitter skins; to 1 quart of grape-fruit, after it is prepared, add 1 pint of English walnuts. Serve with bleached lettuce and a French dressing made of lemon in the proportion of 3 tablespoons of oil to 1 of lemon juice.

Fruit Salad

Equal parts of fruit, Malaga grapes, celery, oranges and nuts; dressing of sugar, lemon juice, oil and vinegar. Just before using, mix with whipped cream.

Apple And Grape Fruit Salad

(Clara E. Smith.)

Remove center leaves from 1 large head lettuce, fill with apple and grape-fruit cut in small pieces and mixed with Mayonnaise dressing; on top, garnish with apple balls, dipped in red vegetable color. Around edge of plate put slices of grape-fruit and apple, leaving the red skin on apple; one piece of apple to three grape-fruit.

Tomato Salad

Take 12 large ripe tomatoes, remove skin and cut the center from each; fill the hole with a dressing of 1 cup cold ham, which has been run through a meat-grinder; 1 tablespoon chopped onion; salt and pepper to taste; 1 teaspoon celery seed; 1/2 cup bread crumbs; 1 tablespoon olive oil. Put on ice and serve with a rich Mayonnaise.

Potato Salad

1 quart cold potatoes; 1/2 pint cold peas, which have been cooked till tender; 2 or 3 good-sized firm tomatoes, not too ripe; 2 stalks of celery; 1 onion chopped fine. Cut the potatoes, tomatoes and celery into small pieces, add the onion and season with salt and pepper. Serve on lettuce leaves with a rich Mavonnaise.

Stuffed Tomato Salad

(Mrs. E. B. Peirce.)

Peel tomatoes, chill, remove seeds and pulp; put 1 teaspoon French dressing in each and stand in ice box until ready to serve, then fill with equal parts of finely chopped celery and nuts. Serve on lettuce with Mayonnaise.

Cold Slaw

Take off the outer leaves and split the head off of a cabbage on a slaw-cutter or with a sharp knife into fine shreds and put on ice. Serve with French dressing or Mayonnaise.

Celery Salad

Cut crisp celery into short lengths and put on ice; when ready to serve, mix through it either Mayonnaise or French dressing made of 2 tablespoons olive oil and 1 of vinegar, and salt and pepper to taste.

Nut Salad

Take equal parts of celery and nuts and serve with a French dressing.

Egg Salad

Take any number of hard boiled eggs and remove the shells and cut in half; remove carefully the yellows and make a dressing of them with chopped ham, pepper and salt, made mustard, butter and a little cream; mix well and fill the whites. Put on ice till ready to serve. Serve on lettuce leaves with French dressing or Mayonnaise.