The Cook County cook book

JELLIED VEGETABLE SALAD.— Put cold cooked vegetables, cut into dice or fancy shapes, into small cups. Dissolve half a package of gelatin in cold water, add a cup of water and 2 tablespoons of sugar. Bring to the boil, fill the moulds, and chill. Serve on lettuce with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, IJl. WALDORF SALAD. — Sprinkle chopped apples, celery and walnut meats in their order on lettuce leaves and cover with salad dressing. — Mary Herring, 404 S. 11th Ave., Maywood, 111. VARIATION I. — Cut up equal parts of tender celery into y2- inch pieces and apples in 5^-inch cubes, selecting sour, crisp apples. To each cupful of apples and celery, add ^ a cup of chopped English walnuts. Add a palatable seasoning of salt and white pepper, and just before serving, mix with mayonnaise dressing. Turn into a salad-bowl lined with lettuce leaves. Or it may be garnished with white celery. tops. — Mrs. Abner Lenhart, Franklin, 111. VARIATION II. — Select 5^ doz. rather tart apples, pare evenly in salad-dish, mix with 1 cup or more diced celery and 1 cup' chopped English walnuts. May also be served in cups of hollowed apples. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION III. — Cut equal parts celery and tart apple into cubes; place in salad-bowl and add the following dressing: 1 teaspoon mustard, ^ teaspoon salt, 4 teaspoons sugar, pinch of cayenne, 1 egg, Vt. cup of vinegar, boil, and when cold stir in 54 cup sweet cream. The addition of chopped walnuts to the salad improves it. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION IV. — Mix 4 cups of finely cut celery with 3 large sour apples, diced, and ^ cup of broken hickory-nuts, almonds, English walnuts, peanuts, pecans, hazlenuts, filberts or Brazil nuts. Sprinkle with salt and mix with salad dressing. Serve on lettuce or in cups made of bright red apples. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WALNUT SALAD. — Make a nest of lettuce leaves on a saladdish, arrange on it several pieces of orange, first cut into slices, and then into quarters, and a few halves of English walnuts. Put! on each a layer of mayonnaise dressing, and serve. — Mrs. W. B. Palmer, 1132 Forest Ave., Wilmette, 111. VARIATION I. — Combine walnut meats with equal parts of celery, cut in small pieces, cover with French dressing, and serve on lettuce or similar leaves. Walnuts may also be used with cream cheese, tomatoes or oranges. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Chop lettuce and the whites of 2 hardboiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts and the yolk of the egg, chopped coarsely. Pour over this a salad dressing, and serve on crisp lettuce. — Mrs. E. D. Kelley, Winnetka, 111. WATERCRESS SALAD.— Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad-bowl. Dress with salt, pepper, lemon or vinegar. Add a little sugar, if desired. — Mrs. E. D. Kelly, Winnetka, 111.