Jellied Fruit Salad

1/2 cupful diced figs

1/2 cupful diced oranges

1/2 cupful diced celery

1/2 cupful diced apples

1/2 cupful boiling water

Few grains salt

1 tablespoonful lemon juice

1/2 cupful grape juice

1/2 tablespoonful sugar

1/2 tablespoonful gelatine dissolved in 2 tablespoonfuls of water

Lettuce

Mayonnaise or boiled oil dressing

Make a gelatine mixture of the water, lemon juice, grape juice, sugar and gelatine. Let stand till partly set, then stir in the fruit and transfer to individual moulds, rubbed lightly with olive oil. Turn out on the lettuce and serve with mayonnaise or a bland boiled dressing.

Cranberry Jelly Salad

6 tiny individual moulds of cranberry jelly 6 rounds canned pineapple Halved and seeded Malaga grapes

Parsley

Mayonnaise or cream honey dressing

Prepare a French dressing and marinate the pineapple and grapes separately in it for fifteen minutes. Then place a pineapple slice on each individual plate, turn a mould of the jelly onto it, arrange the grapes about the edge and pour over any remaining dressing. Garnish with parsley sprigs and pass the mayonnaise.

Cucumber Jelly Salad

2 cucumbers peeled and sliced 1/4 teaspoonful onion juice

3/4 teaspoonful salt Few grains pepper

2 cupfuls water

1 1/4 tablespoonfuls gelatine dissolved in

2 tablespoonfuls cold water 2 tablespoon fills vinegar 1 teaspoonful sugar Spinach green (optional) 1 fresh cucumber, cubed Mayonnaise or boiled oil dressing

Simmer the cucumbers in the water until soft. Add the seasonings and gelatine and strain. Color, if desired, with spinach green, and let partially set. When beginning to congeal, stir in the diced cucumber, and pour into individual moulds rubbed lightly with olive oil. Let stiffen and serve upon lettuce, with mayonnaise.

Celery And Fruit Jelly Salad

3/4 cupful diced oranges 3/4 cupful diced celery 3/4 cupful diced apples 3/4 cupful seeded Malaga grapes 1 cupful boiling water

2 tablespoonfuls lemon juice 1 tablespoonful ginger ale

3/4 tablespoonful sugar

1/2 tablespoonful gelatine dissolved in

2 tablespoonfuls water

Make a gelatine mixture of the last five ingredients, add the fruit, and pour into individual moulds, rubbed lightly with olive oil, to stiffen. Serve on heart leaves of lettuce with mayonnaise.

Jellied Chicken Salad

3 cupfuls bits cooked chicken 1 1/2 cupfuls chicken broth (well seasoned) 1 tablespoonful gelatine soaked in water to cover 1 teaspoonful lemon juice 1/4 teaspoonful onion juice

1/2 cupful string beans

1/2 cupful peas

1/2 cupful lima beans

Lettuce

Mayonnaise

Capers

Combine the seasonings with the broth, heat it, add the gelatine and the chicken. Mould in cups rubbed lightly with olive oil and serve on a mixture of the vegetables, with a garnish of lettuce, mayonnaise and capers.

Jellied Crab Meat Or Salmon Salad

2 cupfuls minced crab meat or salmon 1 cupful chicken or veal stock 1 tablespoonful granulated gelatine

1/2 cupful boiled salad dressing

Salt, pepper and lemon juice to taste

4 green peppers

Lettuce

Select green peppers of even shape. Remove the tops, and scoop out the cores and seeds. Let the gelatine stand in a little cold stock, then add the cup of stock heated to boiling point, the seasonings, and turn in the crab meat. Fill the peppers, packing the mixture in well and let stiffen. For serving, cut in slices, arrange on lettuce, and place a cross of pimento strips on each side.