PERFECTION SALAD Mrs. Louis Geyler
One envelope Knox's sparkling gelatine; one-half cup cold water; one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; one cup finely shredded celery; one cucumber chopped finely; one bunch radishes chopped; one green pepper chopped; one-half cup sugar; juice of one lemon; little onion juice; seeds of one pomegranite. Soak gelatine in cold water five minutes; add vinegar; lemon juice; onion juice; boiling water; sugar and salt. Strain and when beginning to set, add ingredients. Turn into ring mold and chill. Serve on lettuce leaves, garnish with asparagus tips in center and tomatoes quartered around it. Use cooked mayonnaise as dressing.
CHICKEN SALAD Mrs. Jarvis Weed
To the white meat and a very little bit of the dark meat of a chicken add one cupful blanched almonds, a cupful of celery and about six slices of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix well.
FROZEN FRUIT SALAD Mrs. C. H. Bushnell
Three cakes blue label cream cheese; one-half pint mayonnaise dressing; one pint whipped cream; one ten-cent bottle maraschino cherries; one can white cherries; one can pineapple cut fine; one-half cup pecan nuts. Beat cheese to cream, mix with fruit, put in melon mold and freeze about three hours. Serve on lettuce with mayonnaise.
FROZEN SALAD Mrs. A. E. Kaltenbrun
Five eggs beaten separately. One cup of vinegar; one cup of milk and cream mixed; one tablespoonful butter; one-half teaspoonful mustard; one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let cool and add: two bottles whipping cream, any kind of fruit—preferably pineapple, oranges, peaches, etc., and freeze like a mousse. Baking powder can molds are splendid. Slice and serve with cherry on lettuce.
FROZEN SALAD Mrs. Thos. D. Caliger
Melt one tablespoonful butter and add yolks of two eggs, well beaten; mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar, one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne. Add to the above mixture: Two-thirds cup milk; one-third cup vinegar. Cook same in double boiler until thick. Stir constantly; when cooked, beat two minutes and chill; then add two large tablespoonfuls of pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped cream. Pack in ice and salt for three hours. Slice and serve on lettuce leaves.