FRUIT SALAD Mrs. J. Blackburn
Green California grapes cut in half and seeded, a little celery cut in dice, pecan nuts cut in halves and a few quartered olives. Mix carefully with salad dressing and before serving add one-half cup of cream.
BEST EVER SALAD Mrs. Kathryn M. Haskell
One orange cut in quarters; one banana cut in small oblong pieces; one small can of pineapple cut in small pieces; one-half cup chopped English walnuts.
Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice; one-fourth cup lemon juice; one-half cup sugar; cook until it thickens; let get cold and pour over fruit.
TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS Katherine Blade
Peel nice ripe tomatoes; scoop out the centers and fill with cottage cheese and minced almonds; place a spoonful mayonnaise on top and sprinkle minced almonds over the mayonnaise.
TOMATO EN SURPRISE Mrs. J. E. Kelly
Peel a nice large tomato and empty its contents; take some cold slaw and celery hashed up very fine and mix it with mayonnaise dressing; and add a pinch of salt and a dash of paprika. Mix well and fill the tomato with this mixture. The tomatoes must be served very cold.
A NOVEL SALAD DISH Mrs. Campbell