The bride's cook book

Put a few sliced ripe olives in the jellied meat or salad for an extender as well as for the added flavor. Add sliced ripe olives to the creamed chicken and you will never again omit them. Chopped ripe olives added to the stuffing for eggs make a change which picnickers will welcome. Put some ripe olives in the children's luncheon. They contain a wholesome fat. COTTAGE CHEESE AND RIPE OLIVE SALAD— Mix equal proportions of well seasoned cottage cheese and chopped DEL MONTE Canned Ripe Olives. A few drops of onion juice may be added if desired. Serve on lettuce with Frencii dressing. BAKED OLIVE LOAF— Mix 1 cup of DEL MONTE Canned Ripe Olives, chopped, 1 cup of boiled rice, 1 cup of crumbs, 1 cup of well seasoned white sauce, 1 egg and the juice of 1 lemon. Bake in a loaf pan 40 minutes. Serve with DEL MONTE Canned Tomato Sauce. BAKED OLIVE-STUFFED TOMATOES— Hollow out tomatoes of uniform size. Chop, and drain the pulp removed. Mix with an equal proportion of chopped DEL MONTE Canned Ripe Olives, season well, refill tomatoes, cover with soft crumbs, and put a piece of butter substitute on each. Bake until tomatoes are tender. OLIVE AND LIVER STEW— Scald 1 pound of calves' liver, cut in cubes, season, and flour slightly. Fry a slice of bacon in the roasting pan and brown the liver. Add 2 cups of hot water and 1 cup of chopped DEL MONTE Canned Ripe Olives, thicken with cornstarch, and cook slowly in the oven or in a double boiler for 1 hour. DEL MONTE TAMALE PIE— Add 1 cup of white com meal to 3 cups of boiling, salted water, boil for 5 minutes, cook in double boiler 45 minutes, and add 1 can of chopped DEL MONTE Canned Ripe Olives. Melt 1 tablespoon of fat or drippings in a frying pan, add 1 chopped onion, V4, cup of chopped DEI MONTE Canned Green Chile, and ^^ pound of Hamburg steak. Cook until the meat is no longer red, stirring frequently. Add 1^/^ teaspoons of salt and 1 can of 28A The Conservation Foods of Flavor DEL MONTE Canned Tomato Sauce, and cook over a low fire for 5 minutes. Grease a baking dish and spread V2 the com meal mush in the bottom, over this put the meat mixture, and on top spread the remainder of corn meal mush. Bake in a moderate oven 15 or 20 minutes. Olive Relish Suggestions and Recipes Use DEL MONTE Deviled Olive Relish for spreading the lettuce sandwiches instead of mayonnaise. It is much cheaper, more delicious, and more nourishing. Spread hot crackers with olive relish and serve with the salad in place of cheese straws. Stuff small stalks of celery "v^ith olive relish, cut in slices, place on lettuce. and serve as a salad with French dressing. Add a little olive relish to the stuffing for green peppers. Hot rounds of toast spread with olive relish make a good foundation for almost any canape, or may be served as such with no addition. Olive relish added to the stuffing gives a wonderful flavor to either poultry or fish. JELLIED OLIVE RELISH— Dissolve 1 envelope of softened gelatin and 2 bouillon cubes in 1 cup of boiling water. Add 1 can of DEL MONTE Deviled Olive Relish and pour into a wet mold which has been lined with sliced, hard cooked eggs. When firm serve sliced with Tartar sauce. OLIVE RELISH BREAKFAST EGGS— Toast slices of Victory bread on one side and spread untoasted side with DEL MONTE Deviled Olive Relish. Put a poached egg on each slice and serve at once.