Atlanta women's club cook book

1 can white cherries. 1/2 lb. blanched almonds. 1 can sliced pineapple. Mayonnaise. Remove seed from cherries and stuff with almonds; place a slice of pineapple on lettuce, cherries on top of pineapple ; then mayonnaise Mrs. 0. J. Redwine. GUACAMOLE. 2 alligator pears. 1 t-spoon olive oil. 14 onion. 1 pinch cayenne. 1 clove of garlic. 1 sweet pomegranate. Mash pears and mix with crushed onions, Cayenne and garlic. Have all perfectly smooth, then stir in seeds of pomgranate. Serve cold. Carmen M. De Rueda, Calle Alvarado No. 11, Mexico City. EASTER EGG SALAD. Lettuce. Maraschino cherries. 1 can pineapple. White pitted cherries. Paprika. Tokay grapes. Mayonnaise. American or Cottage cheese. On a crisp lettuce leaf, place a slice of pineapple. On this ar- range a circle of mayonnaise, sprinkled with paprika. In the hollow formed by the mayonnaise place varicolored balls made of cherries, grapes, shaped cheese, nuts and etc., made into balls. Mrs. J. F. Ryan. ORANGE PEANUT SALAD. 1 banana. V2 cup peanuts (shelled). 2 oranges. Remove the skin from banana, scrape and cut in quarters (lengthwise) and thirds (crosswise) ; roll in finely chopped peanuts. Peal oranges, cut in slices crosswise, cut out center of oranges, insert banana through each slice; arrange on lettuce leaf. Pour over French dressing. Mrs. F. J. Massenburg. FRUIT SALAD. 2 pkgs. lemon jello. Mayonnaise. 1 can pears. Lettuce. 1 can pineapple. Follow directions on pkg. for mixing jello ; when it begins to cool, put in cut pieces of pear and pineapple. When congealed serve with mayonnaise on lettuce. Ida V. Sewell. TOMATO AND EGG SALAD. 6 large cooked eggs. Lettuce. 1/2 cup melted butter. Tomatoes. Chop eggs until fine, add melted butter and seasonings. Pack very tightly in a tumbler and chill. When ready to serve cut tomatoes in half inch slices. Remove eggs from glass and cut in half inch slices to correspond with tomato. Place slice of tomato, egg and top with another slice of tomato. Arrange on lettuce leaf and serve with mayonnaise. Mrs. Edward Porter Van Valkenburgh, Harper, Kansas. NUT GELATINE SALAD. 1 pkg. gelatine. 1 can pimentos. 1 cup broken walnut meats. 2 sweet pickles. 5 hard boiled eggs. 1/2 cup small pickled onions Salt and pepper. V4. cup vinegar. Soak gelatine in cold water; dissolve in one cup of boiling water. Then add nuts, eggs, pimentos, onions (all chopped fine) now add vinegar, salt pepper and paprika. Let stand until cold then stir in one cup of mayonnaise and chill in individual molds. Serve on lettuce with mayonnaise. Mrs. Sydney Smith. DELICIOUS SALAD. 2-lb. can sliced pineapple. 1 cup nut meats, pecan. 1/2 lb. white grapes. 1 bunch celery. 1 dozen marshmallows. 1 head lettuce. Drain all juice from pineapple, place each slice on crisp lettuce. Cut grapes in halves removing seed, marshmallows in 4 pieces. Use only tender celery, cut in small pieces. Mix last 3 ingredients with nuts ; place portion of mixture on each slice of pineapple and top v^^ith following dressing ; Dressing. 1 cup pineapple juice. 1 egg. 1 tbls. flour. 1/^ cup whipped cream. 1 t-spoon sugar. l^ t-spoon salt. 1 t-spoon lemon juice.