One cucumber cut very fine; one can grated pineapple; juice of four lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the gelatine in a little water; then add the juice of pineapple and lemons; when it begins to set add the cucumber and pineapple. Put in molds, serve with a cream mayonnaise dressing.
CUCUMBER SALAD Mrs. Maxwell
Peel the cucumbers, cut them in thin slices without cutting the slices off, thus giving the appearance of a whole cucumber. Insert in each opening thin slices of radishes with the peel on, sliced to the exact size of the cucumber. Chill thoroughly and serve with French dressing.
BUTTER BEAN SALAD Mrs. Lyman
One pint butter beans (canned or cooked); one cup chopped celery; one tablespoonful finely chopped onion; one tablespoonfud finely chopped green pepper. Mix ingredients together lightly. Garnish with grated cheese, and serve with French dressing.
CREAM CHEESE Mrs. C. E. Ellis
One Neufachatel cheese; one-half that quantity of butter; one tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink with vegetable coloring; roll in nuts, finely chopped. Serve on a lettuce leaf.
BANANA SALAD
Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts and serve on lettuce leaves.
NORMANDY SALAD Mrs. Theresa B. Orr