Snow Salad

3 pounds white cabbage 1 can pineapple.

1 pound marshmallows 1/2 pound almonds.

Shave cabbage fine and crisp in cold water. Drain well in a cloth. Cut the pineapple in small pieces and drain. Blanch and cut the almonds. Cut the marshmal-lows and add just before serving. Serve with Snow dressing.

Dressing

4 egg whites 1/2 cup sugar 1 tablespoon flour.

4 tablespoons boiling water Juice of 3 lemons.

Put the lemon juice on in a double boiler. Mix the sugar and flour and add the water. Cook well with the lemon juice. Add beaten whites of eggs and cook. Mix with one bottle of whipping cream and one half bottle of single cream. This serves fifteen.

Mrs. John Reading.

Mint Salad

One package Knox mint gelatine Cream cheese.

Lettuce.

Tomato, chopped Mayonnaise.

Use directions on the envelope for making. When it begins to stiffen, drop in small balls of cream cheese and pour into mold with hollow center. Chill and turn out on lettuce, fill center with chopped tomato and mayonnaise.

Mrs. Frank McElroy.

Christmas And Birthday Candle Salad

Slices pineapple Half as many bananas.

Like wise candied cherries Mayonnaise.

Use a slice of pineapple for the base. On this stand half a banana, for the candle, and on top of the banana place half a candied cherry, for the flame. Make a "holder" of either mayonnaise or boiled dressing mixed with a little whipped cream by putting it on top of the pineapple around the base of the upright banana.

Mrs. Frank A. Bernstorff.

Marshmallow Salad

1/2 package lemon jello.

1 package marshmallow.

1 small can sliced pineapple.

1 pint Bowman's whipping cream.

Dice pineapple and marshmallows, whip the cream. Heat the juice of the pineapple, pour over the jello. When cool combine all ingredients and beat together. Pour into molds and set in ice box over night. Serve with mayonnaise.

Louise H. MacFarland.

Ginger Ale Salad

2 tablespoons gelatine 2 tablespoons cold water 1/3 cup hot water.

1 cup gingerale.

1/4 cup lemon juice.

2 tablespoons sugar Pinch of salt.

1/3 cup grapes.

1/3 cup celery.

1/3 cup apples.

2 tablespoons candied ginger 4 tablespoons shredded pineapple.

Cut up fruits and ginger before measuring. Soak the gelatine in cold water, dissolve in hot and add ginger ale, lemon juice, sugar and salt. Mix and add the chopped fruits and put in ice box until firm.

Mrs. Clyde D. Foster.

Cranberry Salad

1 pound cranberries 6 medium sized apples.

4 cups sugar.

Put cranberries and apples through the grinder, mix with sugar and let stand in ice box over night. Serve cold on lettuce leaf.

Mrs. W. L. Whipple.

Nut And Fruit Salad

1 cup diced pineapple 1 1/2 cup chopped walnuts.

1 cup diced oranges 1 cup dates cut in pieces.

Mix all together and serve on lettuce with Golden Dressing.

Mrs. A. S. Powell.