Jellied Vegetable Salad

2 tablespoons granulated gelatin ½ cup cold water ½ cup vinegar

Juice 1 lemon

2 cups boiling water

½ cup sugar

1 cup shredded cabbage

½ cup pimento

½ cup celery, finely cut ½ green pepper, finely

chopped 1 teaspoon salt

Soak the gelatin in cold water; add the boiling water and place dish over hot water. Let stand until gelatin is dissolved. Remove and add the vinegar, lemon juice, sugar and salt. Cool, and when it begins to jell, add the chopped vegetables. Pour into molds, chill. Serve on lettuce leaves with salad dressing. Any desired mixture of vegetables may be used.

Fruit Salad

2 oranges

3 bananas

½ pound malaga grapes 4 slices pineapple, cubed

12 walnuts

Mix fruit and serve salad dressing on top, or add fruit salad dressing to moisten. Mix with whipped cream or fruit salad dressing or salad dressing only. May be served in orange cups.

Waldorf Salad

1 cup cubed apple 1 cup celery

1 cup nut meats

Salad dressing to moisten

Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place. Fill the shells with the salad mixture and serve on lettuce leaves. A little salad dressing may be put on top of each.

Jellied Fruit Salads

Fill molds with a mixture of

Equal measures of marshmallow cut in pieces and pineapple cut in cubes, or

Equal measures of pineapple, oranges and bananas, cut in small pieces, or

Green grapes skinned and seeded, or

Orange sections, grapefruit sections, or

Strawberries, pineapple, cubed, and marshmallows, cut in small pieces, and blanched almonds, or

Any other fruit alone or in desirable combinations. Cover with lemon jelly mixture and let stand in a cold place until jellied. Serve on lettuce leaves with a salad dressing. May be served as a dessert.

Lemon Jelly

2 tablespoons granulated gelatin ½ cup cold water

2 to 2½ cups boiling water 1 cup sugar

½ cup lemon juice Rind of 1 lemon

Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, lemon juice and rind, strain into a mold and chill.

Macaroni Salad

½ cup boiled macaroni, cut into 1/8-inch pieces

½ cup boiled ham, cut into ¼-inch cubes

½ cup sweet pickles, cut into small pieces

Mix and moisten with boiled salad dressing, using only ¼ cup vinegar and ½ teaspoon mustard in the dressing. Serve on lettuce leaves in tomato cups, or plain, garnished with parsley, etc.

Meat Salad (Chicken Or Veal)

Remove bones and gristle, fat and skin, from cold, cooked meat. Cut

meat into ½-inch cubes and mix it with an equal amount of celery which has

been scraped, chilled and cut in small pieces. Moisten with French dressing.

Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce

leaves; garnish with curled celery.

Flaked fish, such as salmon, tuna, etc., may be mixed and used in the same way.

Herring Salad

1 cup cold cooked carrots, cubed

1 cup cold cooked potatoes, cubed

1 cup cold cooked peas

1 cup finely-cut herring,

previously soaked

Marinate with French dressing. Arrange mixture in a mound; make 4 sections. Cover 2 sections with finely-chopped whites of hard-cooked eggs, and the other 2 with the hard-cooked yolks forced through a potato ricer or strainer. Garnish with parsley.

Sandwiches Which May Be Served With Salad

Chopped, hard-cooked eggs moistened with salad dressing. Chopped meat moistened with salad dressing. Chopped meat and chopped pickles moistened with salad dressing. Chopped nuts and dates moistened with salad dressing. Chopped figs moistened with salad dressing. Chopped olives and celery moistened with salad dressing. Chopped ripe olives and walnuts moistened with salad dressing. Chopped cheese and pimento moistened with salad dressing. Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle.

Sliced chicken and tomato moistened with salad dressing. Cubed cucumbers and radishes moistened with salad dressing.