Molded Cheese Salad

Soften 2 tablespoons gelatine in 1/4 cup cold water. Add 1/2 cup boiling water. Stir and cool. When beginning to set add 3 drops tabasco sauce, 1/2 teaspoon mustard, 1/3 tea-spoon salt, 1/2 cup grated cheese, 1/4 cup chopped pimento and 1/4 cup finely chopped nuts. Beat 1/2 cup cream stiff, fold in the gelatine mixture carefully and pour all into a can to mold (wet can with cold water first). When stiff turn out and serve in slices with any preferred dressing.

Bean Salad

1 Can kidney beans, 4 eggs cooked hard and sliced, 10c worth sweet pickles, 1 green pepper, 1 red pepper (or canned pimento), 1 tablespoon each of parsley and onion minced. Mix with cooked Salad Dressing No. 1.

Mrs. D. B. Harvey.

Potato Salad

2 Quarts potatoes cooked and diced, 3 hard boiled eggs, 2 green and 2 red peppers and 1 onion, all out fine, 1 teaspoon minced parsley, 2 teaspoons nasturtium leaves, 1 cup celery and 1/2 cup lettuce, both cut fine. When ready to serve mix with Salad Dressing No. 1, which has been thinned to consistency of heavy cream. Mrs. D. B. Harvey.

Twenty-Four Hour Salad

4 Egg yolks, juice of 1 lemon and J cup cream. Put these ingredients in double boiler and cook until thickened; when cold add 1/2 pint whipped cream, 1 pound seeded white grapes (or white cherries), 1 cup shredded almonds, 2 cups marshmallows cut in pieces, 1 cup pineapple cut fine. Let stand on ice 24 hours after mixing. This will serve 16 people and may be used as salad or a sweet.

Mrs. M. S. Coleman.

Tomatoes With Asparagus

Peel and scoop out medium size tomatoes. Take asparagus tips and cut an inch off the length. Mix lightly with mayonnaise and stand in opening of tomato cups. Chill and serve on lettuce.

Mock Chicken Salad

1/2 Pint pecan nuts, 1/4 pound shelled almonds, 1/2 pint English walnuts, 1 pint bread crumbs, 2 eggs, 1 onion, 2 teaspoons salt, 1 cup boiled rice, 1 tablespoon chopped parsley, pepper to taste.

Put all nuts through meat grinder and mix with bread crumbs, seasoning and rice; break in the eggs and mix thoroughly, pack this tightly into a loaf mold, stand mold in boiling water and cook a half hour, turn out and when cool cut in small dice and mix dice with an equal quantity of cut celery. Just before serving mix with mayonnaise.

Frozen Tongue Salad

Add to 1 quart can tomatoes 1/2 box of gelatine, 1 sliced onion, 1 teaspoon salt, the juice of half a lemon and 1/2 tea-spoon paprika; stand aside a half hour, then boil and strain; when perfectly cold put in freezer and freeze as you would sherbet; make a French dressing and chill thoroughly on the ice. Serve on crisp lettuce leaves with a teaspoonful of the French dressing over it.

Tuna Fish Salad

1/2 Package Knox gelatine softened in 1/2 cup cold water, 1 cup hot chicken broth poured over gelatine and dissolved; 1 large can tuna fish minced, mix with gelatine, pour into mold previously decorated with parsley and pimento. Slice and serve with mayonnaise.

Mrs. D. B. Harvey.

Melon Salad

Cut small cantaloupe in halves, remove seeds and flesh, cut melon flesh in cubes, mixing with canned pears and bananas cut into small pieces. Place in the melon shells and pour over this a thick syrup dressing made of orange and lemon juice. Garnish with white or red cherries. Makes a nice fruit course for a luncheon.

Pear Salad

Pack 1 can Bartlett pears in ice and rock salt. Let stand 5 hours, serve the frozen pears on head lettuce with a sweet salad dressing and whipped cream and garnish with red cherries. Minnie Spurlock Rice, Chicago.

Cheese Salad

Soak 1/2 envelope Knox gelatine in 1/4 cup cold water and dissolve over hot water. Moisten 2 cream cheese with a little sweet cream and work until smooth. Add 1/2 cup American cheese grated, 1 cup whipped cream and the dissolved gelatine. Season with salt and paprika and a little chopped parsley; turn into molds. Allow to harden and cut in strips. Mrs. Elsie Schoeman, Chicago.