Delicacies

salt, pepper and paprika Soak gelatin, pour on boiling water, add nuts, eggs, pimento pickles, vinegar and seasoning. Let stand until cool. Stir in mayonnaise and chill. Serve on lettuce, top with mayonnaise. — Mrs. Jack Foerster. Luncheon Salad 1 pkg lemon Jello ½ pint boiling water 2 tablespoons v'negar and enough water to make Y* pint Dissolve the Jello in Y* pint boiling water, stir thoroughly, adding the vinegar and water mixture. ]/2 pint equals 1 cup. When Jello begins to set. add the following ingredients: 1 tablespoon Spanish pepper Ya cup pimento shredded 4 slices finely chopped cold 3 sweet p'ckles chopped fine hoiled ham Y* cup broken walnut meats Y2 cup chopped cabbage Pour into individual molds and serve with mayonnaise dressing. — Mrs. Ray Cox. -27- Salads and Salad Dressings Thursday Club Delicacies Ginger Ale Salad 1 pint ginger ale ^2 orange, y2 grapefruit ) \y2 tablespoons gelatin 6 maraschino cherries cut up 1 tablespoon lemon juice 3 tablespoons of pineapple pinch salt cut up 1 cup of fruit cut up Scald ginger ale and in it dissolve the gelatin. Do NOT let it boil. Add salt and lemon juice and set it on ice. When it begins to thicken, add fruit and a few pieces of crystalized ginger. Cut up and serve on lettuce with mayonnaise. This is enough for 10 small molds. — Mrs. Ruel Liggett. George Washington Salad An individual salad — Place pear on lettuce, round side up. using the large end for face, the small end for neck. Use whole cloves for eyes and nose, small piece pimento for mouth, whipped cream for hair and three small strips of pimento for tie. Mayonnaise to be placed at side of pear. — Mrs. L. S. Ecklc's. Beet Relish and Salad 5 well cooked beets 1 Vi cups vinegar T 2 small cabbage head 1 tsp salt 1 bottle fresh horse radish 3 tbsp sugar Chop beets and cabbage rather fine. Add other ingredients and serve as a relish or on lettuce leaf with dressing for salad, or add to the mixture 1 package Knox gelatin dissolved in a little water, let set and serve as a beet gelatin salad on lettuce. —Mrs. J. M. McCbtt. Pond Lilly Salad Remove shells from as many hard boiled eggs as there are persons to be served. Beginning; at the small end of egg. cut whites lengthwise into fifths, almost to the base, taking care to leave the volks whole so as to make each egg represent a pond lily. Tint petals a delicate shade with beet juice and yolks should be slightly roughened with a fork. Serve on lettuce. — Mrs. Russell Easom. -28— Thursday Club Delicacies Salads and Salad Dressings (Avocado) Alligator Pear Salad Salt avocado; mix with oranges and grapefruit, cut in squares. Serve with French dressing, and the grapefruit juice added, or mayonnaise if preferred. — Mrs. Margaret Short. Jellied Pea Salad 1 envelope Knok gelatin 2 cups boiling water T_. cup cold water ; _■ cup sugar 1 2 cup vinegai 1 tsp salt 2 tbsp lemon juice Mix ingredients in order given and add: 1 cup canned peas (drained) 1 dill pickle( cubed) 1 cup blanched almonds 6 small pickled onions Allow to harden in individual molds and serve with mayonnaise. — Mrs. T. Merald Hunter. Swiss Lettuce Rolls 1 _> cup seedless raisins l/> cup mayonnaise 1 cup cottage cheese salt Yz cup chopped walnuts 1 head lettuce pimento