Molded Egg Salad

6 eggs

2 packages lemon gelatine

Boil, and stuff eggs, cutting them lengthwise, removing yel-lows, and season as desired with mayonnaise, salt, pepper, paprika, a chopped pickle or relish. Put back together and place in loaf cake pan. Pour gelatine over eggs and when congealed, turn out on lettuce leaves, fill hole with salad dressing. This is very attractive served at the table by the hostess.

Cinnamon Apple Salad

8-10 apples 2 cups sugar 1 cup water

Red coloring

2-3 sticks of cinnamon

Make a thin syrup of sugar, water, cinnamon and coloring. Core and pare apples. Cook in syrup until tender but be careful and do not break. Allow to cool. Serve on lettuce leaf with salad dressing. The center may be filled with cream cheese and nuts. This is a very delicious salad. It may be used as a dessert if whipped cream is used instead of salad dressing.

Butterfly Salad

Cut slices of canned pineapple in two. Place two halves with the curved sides together on a lettuce leaf. These are the two wings. Make the body of the butterfly with a stoned date, the feelers of candied orange peel, the spots on the wings of rings of stuffed olives or maraschino cherries. Pass the mayonnaise or place it beneath the butterfly.

Spook Salad


Celery Apples Red grapes

Mayonnaise Peaches Cloves Pimento

Make a nest of shredded lettuce. On this place a salad of celery, grapes, and apples, allowing for each serving about two tablespoons of chopped celery and chopped apple and six grapes, cut in halves, and blended with mayonnaise. On this salad place a half peach, with the rounded side up. Insert two whole cloves for the eyes, one (with the large end down) for the nose, and a narrow strip of pimento for the mouth. This strip may be placed at different angles to give different expressions. This salad is particularly good for Halloween parties.

May Morning Salad

1 bunch water cress 1 bunch fresh onions

2 large oranges 1 bunch radishes

Wash and clean cress, onions and radishes. Arrange water cress on a salad plate, place in center finely chopped onions, then diced orange and garnish with radish roses. Serve with French dressing.

Candlestick Salad

6 slices canned pineapple

3 bananas

6 maraschino cherries

1  green pepper

2 tablespoons lemon juice

Cut each banana in half crosswise and roll in the lemon juice. (The lemon juice prevents discoloration of the bananas.) Fit a banana half into the hole of each pineapple slice and decorate the top with a cherry to imitate the flame. Cut the pepper in thin strips and place a curved strip at the side of the banana to represent the handle of the candlestick. Arrange on shredded lettuce on individual plates and serve with French dressing.

Fruit Salad

6 oranges

1 large can pineapple 1 box marsh mallows, cut in small cubes

1 cup nuts

Veal Salad (Mock Chicken Salad)

Two pounds of veal. Cook until tender, adding one bay leaf, one-half onion and salt to taste. When done and cold, cut up to small pieces, then add one-half can small peas, a stalk celery cut up, and grate a half onion. Mix with mayonnaise dressing and serve with head lettuce.