Pineapple-Almond Salad

One envelope Knox softened in 1 cup cold water 5 minutes. Dissolve in 2 cups boiling pineapple juice, add 3/4 cup sugar, stir until cool, add 1/2 cup lemon juice and strain through cheesecloth; when commencing to congeal pour over 1 cup blanched almonds and 1 can diced pineapple. Serve with mayonnaise. Mrs. W. T. Skaggs.

Pear Salad

Work Philadelphia cream cheese smooth with a bit of sweet cream, fill cavities of Bartlett pears, serving 2 halves to each person. On the cheese place a tablespoon mayonnaise and sprinkle top with nuts.

Mrs. Margaret Hixon.

Calcutta Salad

2 Neufchatel cheese, 1/2 cup American cheese grated, i cup whipped cream, f tablespoon gelatine, salt and paprika. Soak gelatine in 1 tablespoon cold water, add 1 tablespoon boiling water and heat over hot water until dissolved; soften Neufchatel cheese with plain cream, add American cheese, gelatine, salt and paprika, the whipped cream last; turn into mold and chill. Serve with curry or mayonnaise dressing. Mrs. Val B. Campbell.

Pineapple-Cherry Salad

Soak 1 envelope gelatine in 1/2 cup cold water 6 minutes, dissolve in following liquid: Juice 1 large can pineapple, juice from 18 ounce can Marischino cherries, juice of 3 large lemons and water to make liquid measure 3 cups, sugar to taste; cool and just before it sets add pineapple and cherries cut fine; serve with oil mayonnaise which has been sweet-ened; either green or red cherries make an attractive salad.

Mrs. C. E. Combe.

Fruit Salad And Dressing

1 Quart can pineapple cut in cubes and drained, 1/2 pound white grapes skinned, 1/2 pound marshmallows, 1/4 pound pecans, 1/2 pint double cream.

Dressing: 4 Egg yolks, 1/4 teaspoon mustard, juice and grated rind of lemon, 1/2 cup milk. Mix and cook in double boiler until thick but do not boil.

3 Hours before serving pour dressing over fruit but do not add marshmallows and nuts until ready to serve. Reserve half the. cream, whipped, to garnish top.

Mrs. O. ARENSMAN.

Banana Salad

Slice bananas lengthwise in halves, lay on crisp lettuce leaves, put salad dressing on top and sprinkle with nuts.

Mrs. Fred Baumer.

Grapefruit And Cherry Salad

Prepare and sweeten grapefruit as for cocktail; pit white cherries and stuff with softened cream cheese. Place grapefruit and cherries on crisp head lettuce; grate a little cheese over salad and use a French dressing made of oil and the juice of the grapefruit. Garnish with green cherries.

Miss Bess Parish.

Chicken Salad

1 Cold boiled chicken cut in 1/2 inch cubes, equal quantity celery, washed, scraped, cut in small pieces, chilled in cold water, drained and dried in a towel. Just before serving mix with dressing and serve on lettuce leaves, garnish with with yolks of three hard boiled eggs forced through a potato ricer and a few capers. Dressing: 1/2 Cup rich chicken stock, 1/2 cup vinegar, yolks of 5 eggs, 2 tablespoons mixed mustard, 1 teaspoon salt, dash cayenne pepper, 1/2 cup thick cream. Reduce stock in which chicken has been cooked to 1/2 cupful, add vinegar and boil in double boiler. To this add the dry ingredients mixed to a paste in cold water. Add yolks of eggs beaten until light, chill. When ready to serve fold in the cream which has been whipped. (When eggs are expensive substitute 1 level tablespoon flour for an egg yolk.) Mrs. Chas. E. Combe.

Olive Oil Mayonnaise

1/4 Teaspoon mustard, 1 teaspoon salt, 1 teaspoon sugar, paprika, 2 egg yolks, 1 cup olive oil, 3 tablespoons vinegar or lemon juice. Mix dry ingredients with egg yolks until well blended, then add oil drop by drop, beating constantly. When it begins to thicken commence adding the acid, alternating the oil and acid until all are used.

French Dressing

2 Tablespoons lemon juice, 4 tablespoons olive oil, 1/2 tea-spoon salt and paprika. Mix salt, paprika and oil, add acid slowly and beat until thick.