How To Make Jellied Vegetable Salad

2 tablespoons granulated gelatin

1/2 cup cold water

1/2 cup mild cider vinegar

1 pint of boiling water

1 teaspoon salt

1/2 cup sugar

Juice of 1 lemon

1 cup finely chopped cabbage

2 pimentos cut in strips

1 green pepper cut in strips

10 sliced stuffed olives

2 cups chopped celery

1 chopped cucumber

1 chopped dill pickle

Soak the gelatin in cold water for five minutes. Add the boiling water, then the vinegar, salt, sugar and lemon juice. When this is cold, add the vegetables and place in a mold or in individual molds. Serve on lettuce with mayonnaise or a boiled salad dressing. Cheese straws served with this make a most pleasing salad course.

How To Make Fruit Salad Dressing

1/2 cup pineapple juice

1/2 cup orange juice

1/4 cup lemon juice

3/4 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 eggs or 4 egg yolks

Heat fruit juices. Mix cornstarch with the sugar and salt. Add the heated fruit juice slowly to the dry ingredients. Cook in double boiler for twenty minutes. Add the beaten eggs, cook slowly until they thicken. This is very good on any fruit salad.

How To Make Cream Salad Dressing

1 teaspoon sugar

1/4 teaspoon mustard

1/2 teaspoon salt

Cayenne

2 tablespoons flour

2 egg yolks

1/2 cup milk

2 tablespoons melted butter

1/4 cup vinegar

Sift the dry ingredients. Pour the melted butter over them. Add the scalded milk to this mixture. Return to the double boiler, add the heated vinegar and cook until thick. (If this should curdle do not be alarmed as the curd will cook out.) Add the egg yolks and cook for three minutes. Just before serving add one cup whipped cream or sour cream. This may be used for a fruit salad or as the basis for a frozen fruit salad.

How To Make French Salad Dressing And Cream Cheese Dressing

1/2 teaspoon salt

1/4 teaspoon pepper Cayenne

1/4 teaspoon sugar

2 tablespoons vinegar

1/2 cup olive oil

1/2 cup thick cream

Mix the salt, sugar, pepper, cayenne and vinegar. Add the oil slowly, beating with a dover beater. When thoroughly blended, add the cream very slowly, beating vigorously all the time. The cream whips and keeps the vinegar and oil from separating and thus the dressing looks better than the regular French dressing, while the cream does not alter the taste. A square of strong cream cheese softened and added to this makes a delicious dressing for lettuce, endive, asparagus, etc.