Drain one large can of beets or an equal amount of fresh' cooked beets - chop in small pieces. Add one small onion, finely chopped; one tablespoon vinegar; two tablespoons of sugar, and one tablespoon mustard. Serve as a salad or a relish.
1 can shrimp
2 tart apples, diced
8 stuffed olives, sliced
1 green pepper, chopped
2 hard cooked eggs, sliced
Break shrimp into pieces, mix with other ingredients and stir in enough mayonnaise to bind. Serve cold on lettuce leaves. The apples are a valuable addition to the flavor of the salad.
Wash perfectly formed tomatoes, cut in shape of baskets, removing seeds and pulp. Mix a little of the pulp with cold cooked peas, well seasoned French dressing and refill the baskets.
1 large can sliced pineapple
(diced) 1/2 pound marshmallows
(quartered) 1/2 pound almonds,
blanched and chopped 1 bottle red maraschino cherries
4 beaten egg yolks - add 1/4
cup sweet cream Pinch of salt Juice of 1 lemon 1 tablespoon sugar
Mix this together and let come to a boil in a double boiler. Boil until thick and smooth; let cool and add one cup whipped cream. Now mix this dressing with fruit and set in cool place for 24 hours. Serve on lettuce.
Arrange tender lettuce leaves on salad plate - on these place a slice of pineapple; in middle of slice put a ball of cottage cheese a little larger than a walnut. Over this put a tablespoon of mayonnaise and sprinkle with a little paprika.
1 small can tuna fish or
1/2 can salmon Dressing:
1/2 cup sugar
1/2 cup water
1/2 cup vinegar and butter size of walnut
Bring to a boil and add one egg yolk, one and one-half heaping teaspoons flour, one teaspoon dry mustard. When thick enough, partly cool and add one-fourth teaspoon salt and one stiffly beaten egg white.
To serve, arrange the fish and celery on lettuce; thin the dressing with very rich milk or cream; pour over the salad and garnish with hard cooked eggs cut in thin slices.
Thoroughly drain one cup crushed pineapple. Discard pits from one cup dates and cut in pieces. Mix with pineapple and arrange on lettuce. Serve with French dressing.
Hot Cabbage Salad
1/2 medium size head cabbage
1 stalk celery
1 green pepper
1 small onion
Cut all fine and put in cold water to crisp; then drain. Dice two slices of bacon; fry brown; remove from grease and add to cabbage mixture. Put one tablespoon of flour in grease, add one-half cup water and one-half cup of vinegar, one table-spoon of sugar, salt and pepper to taste; cook to thick gravy and mix in cabbage mixture while hot, and serve.