Jellied Chicken And Egg Salad

Cook one and one-half cupfuls of chicken stock or water with one finely chopped onion, one chopped red pepper, one teaspoonfnl of salt, and one tablespoonful of Worcestershire. Cook three eggs until hard, and cool. Soak, in enough cold water to cover, two tablespoonfuls of gelatine. Add the hot stock to the gelatine, and when thoroughly dissolved pour into an oblong wetted mold to the depth of one-half an inch. Set on ice until stiffened. Then arrange slices of the hard cooked egg on the jelly. Finally add the remainder of the eggs cut in slices and two cupfuls of diced chicken meat to the hot stock, and pour all into the mold. Chill and serve in slices with salad dressing, either with or without lettuce.

Stuffed Egg Salad

Boil four eggs until hard, and after shelling, cut lengthwise into halves; remove the yolks and beat to a paste, adding a tablespoonful of chili sauce, two tablespoonfuls of minced chicken, and a teaspoonful of melted butter; when blended fill into the egg whites, and arrange on a bed of crisp heart lettuce leaves, pouring over a thick boiled dressing and garnishing with capers and slices of pickled beets.

Roast Beef Salad

A very rare piece of roast beef is excellent for the salad. Cut in very thin pieces, and marinate in a French dressing to which a slice of onion finely chopped has been added. Serve on a platter garnished with potato salad, pickled beets, and lettuce.

Note: Any cold left-over vegetables may be marinated, and used as a garnish.

Dandelions With Bacon

A German salad is made as follows: Chop some tender young dandelion leaves in a bowl and in the meantime place some strips of bacon to fry out in a pan. When this is crisp add a cupful of vinegar, salt and pepper to taste, and two beaten eggs. Heat this and pour it over the greens. Serve with boiled-egg rings and the strips of bacon.

Spinach Salad

Wash thoroughly and boil a half-peck of spinach. If it is young and tender cook in its own juices, heating it, in a saucepan, very gradually to prevent burning. Cook twenty-five minutes or until tender. Old spinach is better cooked in boiling, salted water. Allow two quarts of water to one peck of spinach. When tender drain the spinach and chop it with six hard cooked eggs. Add one cupful of toasted bread crumbs and one-half-cupful of minced boiled ham, if liked. Pack in small cups or molds. Chill on ice and when ready to serve surround each mold on the serving plate with olives, and dress with mayonnaise.

Red Pepper Salad

Mix one-half can of pimientos or sweet peppers with one cream cheese. Beat into the mixture sufficient mayonnaise to soften it slightly and add a few drops of onion juice, more if a decided onion flavor is liked. Pack in a mold, chill on ice, and when ready to serve, cut in slices, and place on crisp lettuce leaves. This makes a good luncheon salad.

Cucumber Jelly Salad

Peel two cucumbers and cut in slices, add one slice of onion, one-half teaspoonful of salt, and a dash of pepper. Simmer until cucumbers are tender in one pint of water. Add one tablespoonful of gelatine, dissolved in warm water. Line a mold with slices of fresh cucumber cut very thin, and pour in the jelly slowly. Set in the ice box to chill. Turn out on a bed of lettuce heart leaves and serve with French dressing, which has been mixed with a piece of ice until it is nearly as thick as mayonnaise.