The Institute cook book

1 small can French peas 1/2 teaspoon sugar Salt and pepper 1 small head lettuce Cook the peas slowly in their own liquor, seasoning them with salt, pepper and sugar. When the peas have absorbed all the liquor, set them aside to cool; mix with the chopped pecans and Mayonnaise and serve on lettuce leaves. MARINE SALAD 4 cucumbers 1 onion 2 green peppers French dressing Scoop out the inside of the unpeeled cucumbers, which will then have the appearance of small green boats. Chop the pulp thus removed with the peppers and onion and mix well with French dressing. Fill the boats and in the bow of each erect a whita sail cut from paper and fastened to a long toothpick. WATERMELON SALAD 2 cups watermelon Vi teaspoon grated nutmeg 4 tablespoons sugar Juice of 1 orange 1 teaspoon cinnamon Lettuce Line a salad bowl with lettuce leaves and in it place the watermelon cut into small cubes. Mix the sugar, cinnamon and nutmeg, and sprinkle over the melon; then pour the orange juice over all. FRUIT SALAD 2 bananas Juice of 1/2 lemon 2 oranges Lettuce French dressing Slice the bananas and oranges and pour the lemon juice over all. I Serve on lettuce leaves with French dressing. FRUIT AND NUT SALAD 2 bananas Juice of 1/2 lemon 2 oranges Lettuce V^ cup English walnuts French dressing Slice the bananas and oranges and mix them with the nuts and lemon juice. Serve on lettuce leaves with French dressing. OAT A Tk C Planned for a OALiAU^ Family of Four WALNUT SALAD 1 cup walnut meats Lettuce 1 cup chopped celery Mayonnaise dressing Procure the best grade of walnuts and remove the meat from the shells in perfect halves. Mix walnuts and celery with Mayonnaise dressing and serve on crisp lettuce leaves. Apples cored and cut into cubes may be substituted for the celery, or may be added to both nuts and celery if desired. PEANUT SALAD 1 cup shelled peanuts 2 cups chopped celery Olive oil 1 dozen ripe olives Lettuce Soak the peanuts in olive oil ; drain and mix with the celery and olives, pitted and minced. Serve on lettuce, adding seasoning or dressing as desired. BANANA SALAD Peel the bananas and scrape them carefully to remove all stringj' matter. Roll each in grated nuts and lay on a lettuce leaf. Serve with Mayonnaise dressing. FRUIT PYRAMIDS On each salad plate lay a leaf of fresh lettuce, then a slice of canned pineapple, then whole slices of pared apple, orange, peach, plum or any other fruit that is in season. On the top place a maraschino cherry, and pour over all a dressing made of equal parts of lemon juice and olive oil. / OCTOBER SALAD 4 red apples 1/2 cup canned cherries 1 grape-fruit 3 tablespoons lemon juice 2 tablespoons powdered sugar 4 autumn leaves Select hard red apples; wash and dry them ; cut a slice from the top of each and remove the hearts. After taking the cores from the hearts chop them together with the grape-fruit and cherries ; mix with the sugar and lemon juice and return to the apple cases. Place each apple on a brilliant autumn leaf. GRAPE-FRUIT SALAD