Cucumber And Pineapple Aspic

Juice of 4 lemons, juice from 1 small can pineapple, 2 1/2 teaspoons hot water, 1 cup sugar. Heat all together and add 2 1/2 teaspoons gelatine which has been dissolved in 1 cup cold water; 4 slices pineapple, 2 medium size cucumbers, all cut fine, add few drops green coloring. Mix all together and put in molds. Serve with mayonnaise.

Mrs. Schoeman, St. Louis, Mo.

Fruit Salad

For each cup of diced pineapple use 1/2 cup nut meats, 1/2 cup marshmallows cut in pieces, and 1/2 cup chopped dates. Use a boiled salad dressing, substituting pineapple and lemon juice for the liquid in making. Ruby Rice.

Pineapple Salad

Drain juice from small can pineapple; add hot water to make 2 cups; add 1 cup sugar and let come to a boil. Dissolve 1 tablespoon gelatine in 1/2 cup cold water and add to juices; cool and pour over sliced pineapple; add 4 small sweet pickles chopped and 1 cup nuts, allow to harden and serve with dressing. Mrs. R. F. Brown.

Marshmallow Salad

1 Pound marshmallows quartered with scissors, 1 pound white grapes seeded and halved, 1 pound English walnuts, 1 can pineapple cut in cubes. Mix with following dressing half hour before serving: Yolks of 4 eggs, 1/2 cup sweet milk, juice 1 lemon. Cook until thick. When cool mix with 1 pint whipped cream. Mrs. Jennie Rogers.

Apple And Date Salad

Cut 3 ripe Jonathan apples in straws to amount of 3 cups, sprinkle with lemon juice; clean 1/2 pound dates and cut in strips. Mix apples and dates and marinate with French dressing. Allow to stand 1 hour then add 1 cup blanched almonds cut in strips. Serve on lettuce leaves with a mild mayonnaise.

Frozen Salad

1/4 Cup candied cherries cut in samll pieces, 1 tablespoon lemon juice, J cup orange pulp, 1/4 cup crushed pineapple. Dressing: I Tablespoon butter, 2 egg yolks slightly beaten, 3 1/2 tablespoons flour, and 3 1/2 tablespoons sugar mixed; 1 teaspoon salt, 1/3 teaspoon paprika, cayenne to taste, § cup milk, 1/3 cup vinegar. Cook in double boiler until thick; remove from fire and beat 2 minutes. Combine fruit and dressing and add 1 cup cream measured before whipping, and 2 tablespoons pineapple juice. Pack in molds until overflowing, then pack in equal parts ice and salt for 2 hours. Mrs. C. E. Combe.

Easter "Apple" Salad

Cover required number eggs with boiling water in double boiler, set in lower vessel and allow water in lower vessel to boil gently for 35 minutes. Remove eggs, peel and while hot press in the ends and shape like apples; press a twig and 2 green leaves in one end. Color the entire surface delicately with green coloring, then tint each side lightly with red; chill and when ready to serve put 1 tablespoon mayonnaise around "apple."

Tomato Jelly With Baked Beans

Make tomato jelly and pour into ring mold; fill center with baked beans to which has been added finely chopped onion and French dressing.

Mrs. C. A. Ledman, Boston.

Potato Salad

Cut cooked potatoes in cubes, add onion, green peppers, pickles and parsley, all chopped fine; toss together lightly, add thin mayonnaise and fill cups made from medium sized onions or tomatoes.

Potato Salad

Boil 8 large potatoes, mash and add 1 small onion, 1 red mango, 2 pickles and some parsley all finely cut; 1 teaspoon each of celery seed and sugar, and salt to taste; moisten

96 P. E. 0. COOK' BOOK with mayonnaise dressing but leave stiff; butter a glass bread pan (a deep pan is best) and on the bottom and sides place slices of hard boiled eggs; pack potatoes in solidly; make this the day before using. Turn out from mold and slice, placing a tablespoon mild mayonnaise on each slice.

Mrs. A. C. Clark.