Artichoke Salad

From Mrs. C. F. Aked

Marinate cooked artichoke bottoms in French dressing, drain, and cover with peas and dice of carrots and celery mixed with mayonnaise. Serve on lettuce..

Stuffed Beet Salad

From Mrs. E. V. Frick

Boil till tender large, sweet beets. When cold, scoop out centers, leaving only shell, and cut centers into cubes. Mix these beet cubes with carrots (cut in cubes) and green peas, which have been boiled with salt and allowed to cool. Mix beets, carrots and peas with oil mayonnaise, and put back into beet shells. Cover top with mayonnaise and garnish with parsley.

■

California Salad

From Miss Janet Coleman

Cut a grapefruit and 2 oranges in sections, free from seeds and pith. Skin and seed a cup of white grapes. Mix these together, adding 1/2 cupful of chopped pecan nuts. Arrange on a bed of lettuce leaves and pour over the following dressing: Mix 4 tablespoonfuls of grapefruit juice, 1 tablespoonful of vinegar, salt and pepper, and 1 tablespoonful of grated Roquefort cheese. This dressing should be made some time before it is used, to allow the cheese to mix and soften.

Chestnut Salad

From Mrs. C. F. Aked

Boil 1 quart of fresh chestnuts in 2 quarts of water until tender, about an hour. Five minutes before they are done add a handful of salt. Peel and skin and throw into cold water. Dry thoroughly and serve on lettuce with an equal quantity of chopped celery. Cover with salad dressing.

Iced Cheese Cream

From Mrs. C. F. Aked

Make a good savory custard flavored with grated parmesan cheese and salt, but no pepper. Stir into this enough gelatine to enable it to set, pour the mixture into a mould, and set it into an ice safe. When required, turn the cream out of the mould, sprinkle the top with some red pepper, garnish with water-cress, olives, and beetroot, and serve with plain cheese biscuits.

Fruit Salad

From Mrs. H. C. Botsford

Two oranges, 2 apples, 1 stalk of celery (chopped fine), 2 bananas, some pineapple, 1/2 cupful of walnuts (chopped fine), 1 cupful of white grapes seeded and cut in two. Cut bananas long way twice and slice; cut the rest of fruit fine and place on fresh lettuce leaves. Sprinkle nuts on the top after the dressing has been added. Dressing: 2 eggs, 2 level teaspoonfuls of mustard, 8 tablespoonfuls of mild vinegar, small 1/2 cup of sugar, pinch of salt and pepper, butter size of walnut. Beat up the eggs; mix mustard with a teaspoon-f ul of the vinegar; add to the eggs. Put all together in double boiler and boil till creamy; when cold put on each plate of salad. Sufficient for twelve plates.

Golden Ball Salad

From Mrs. C. H. Woolsey

Make a tomato jelly as follows: Put a quart of canned tomatoes into a saucepan and add 2 cloves, 2 sprigs of parsley, 2 stalks of celery, 2 bay leaves, a small onion sliced, a blade of mace, a dash of red pepper, 2 teaspoonfuls of granulated sugar, and salt to taste. Simmer 15 minutes and strain through a fine sieve, rubbing through all that will come. Pour the hot liquid on to 1/2 box of gelatine, which has been softening 1/2 an hour in 1/2 cupful of cold water, and stir until thoroughly dissolved. Add the strained juice of 1/2 a lemon, a dessertspoonful of tarragon vinegar and a little red coloring of some harmless kind. Pour into small individual moulds and set away to stiffen and chill. For the moulds little glass tumblers of a pretty shape are recommended. Hard boil 1/2 dozen eggs and mash the yolks fine with a fresh American cheese; add salt and paprika to taste. Mould into little balls 2/3 the size of the egg yolks. Chop the whites of the eggs very fine. At serving time unmould the little glasses of jelly, and set each in the center of lettuce leaves closely arranged. Sprinkle the lettuce thickly with the chopped whites and set 4 or 5 of the little golden balls round the base of the jelly. Between put mayonnaise dressing, flavored with tarragon vinegar.