60. Grape Salad

1 cup white grapes, 1/3, cup blue grapes, 1 cup sliced pineapple, 1 egg, marshmallows as desired, 1/2 cup fruit juice.

Seed grapes, remove skins from white grapes. Thicken 1/2 cup fruit juice and add to beaten egg and pour over grapes and pineapple. Section marshmallows and add to salad just before serving. Number of servings, 6.

61. Fruit Salad

1 apple, 2 oranges, 2 bananas, 1 can pineapple, 1/2 cup of chopped nuts.

Cut up the fruit and mix, together with the chopped nuts. Add pineapple juice which will serve as a dressing, (or omit pineapple and add cream dressing). Number of servings, 6.

62. Apple And Celery Salad

(Manual of Recipes, Washington Sanitarium).

2 apples, 1/2 cup celery, cream dressing or golden dressing. Dice apples, chop celery, mix and add dressing. Number of servings, 6.

Calories in Recipe without dressing:

63. Carrot And Cottage Cheese Salad

1 cup ground or grated carrots, 1/3 cup chopped nuts, 1/2 cup cottage cheese, juice 1 large lemon, salt to taste. Mix thoroughly. Number of servings, 6.

64. Tomato And Lettuce Salad

3 tomatoes, 1 large head lettuce. Shred the lettuce and slice the tomatoes. Arrange in alternate layers in salad dish and cover with cream dressing. (See recipes 73 and 74), or with lemon dressing. Number of servings, 6.

65. Cabbage Salad

1 medium cabbage shredded. Serve with cream dressing. (See recipes 73 and 74.) Number of servings, 6.

66. String Bean Salad

2 cups cooked string beans, let stand for one hour in lemon juice. Drain and serve with French salad dressing or Mayonnaise. Number of servings, 6.

67. Italian Salad

(Food and Cookery - Anderson).

1 cup cooked macaroni cut into small rings, 1/2 cup diced celery, 2/3 cup finely diced raw carrots, 1/2 cup cooked green peas, 2 teaspoons grated onion, mayonnaise. Mix all ingredients. Season with mayonnaise; serve on lettuce leaf. Number of servings, 6, Calories in Recipe without mayonnaise:

68. Raw Vegetable Salad

Use any combination of raw vegetables, chopped or cut into small cubes. Mix with mayonnaise or cream salad dressing or lemon juice and salt. Any or all of the following may be used: Carrots, turnips, beets, radishes, cabbage, lettuce, potatoes, celery, onion, parsley, cucumber, tomato.

Calories in One Serving (approximately) without dressing:

69. Tomato Jelly

(The New Cookery - Lenna Frances Cooper).

1 can tomatoes, 3 bay leaves, 1 medium onion, 1 teaspoon salt, 1/2 cup lemon juice, 1/3 box vegetable gelatin (1/4 oz.), 1 cup boiling water, 2 tablespoons sugar.

Put the tomatoes with the seasoning to cook until reduced 1/3. Then rub through colander. Prepare the vegetable gelatin by soaking in warm water about 20 minutes, draining and cooking 8 to 10 minutes in 1 cup of boiling water. When cooked and strained add to the tomatoes, turn into molds and set in a cool place. It may be cut into cubes or other shapes if desired and used as a garnish, or may be served as a salad with mayonnaise dressing. Number of servings, 12.

Calories in Recipe without mayonnaise:

70. Cucumber Jelly

(The New Cookery - Lenna Frances Cooper).

1 3/4 cups cucumber pulp, 1/3 package vegetable gelatin (14 oz.), 1/4 cup lemon juice, 1 cup water, 1/2 teaspoon salt, few drops of lemon juice.

To prepare the cucumber pulp, peel the cucumbers and grate them; strain through a colander, pressing through as much liquid as possible; add the lemon, onion juice, and salt. Prepare the vegetable gelatin as for tomato jelly and cook in 1 cup boiling water 5 to 10 minutes. Strain and add to the juices. Turn into molds wet with cold water and let stand until firm. Serve in a lettuce leaf, with or without mayonnaise. Number of servings, 6.

Calories in Recipe without mayonnaise: