Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.
EGG SALAD
Shred one head of lettuce very fine and then place in a bowl and add
One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.
Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.