Delicacies

To the above cream sauce add salt, pepper, and parsley ; J/> tsp. lemon juice and lj^ pints of chicken. Mix well and spread on platter. When cold, shape, roll in crumbs, then egg and crumbs again and fry in deep fat. A frying basket is almost necessary. The croquettes may be made the day before and heated in the oven to serve. — - Mrs. Roy Campbell. f -18- Salads and Salad Dressings^^ Luncheon or Supper Salad 1 can tomato soup 3 Philadelphia cream cheeses 2 tbsp. gelatine ^ cup cold water 1 cup mayonnaise l^ cup chopped celery, 2 finely chopped hard green pepper, onion boiled eggs, if desired Bring tomato soup to boiling point, add cream cheeses. Stir until smooth, add gelatine softened in water. When partly cool add mayonnaise and chopped vegetables. Olives and nuts may be used also. Chill in large or individual molds. Serve on lettuce, garnish with mayonnaise, olives and pimento. — Mrs. Fred S. Hage. Pear Salad With Parfait Pare the required number of ripe juicy pears and core them. Cut a slice from the bottom of each to make them stand up. Fill the pears with parfait dressing. Serve on lettuce, garnished with quartered marshmallows and maraschino cherries. Parfait Dressing: Whip one cup of cream, add one tablespoon of powdered sugar, two teaspoons each of orange, lemon and maraschino cherry juice and a few chopped cherries. —Mrs. J. M. McColl. Bartlett Pear Salad 1 can pear halves 1 tbsp. thin cream 1 cream cheese Tart jelly Mayonnaise Le'tuce Place a cube of tart jelly in the core cavity of each pear half and place, rounded side up, on an individual nest of lettuce. Frost each half with the cream cheese which has been moistened with thin cream to spread smoothly. Serve with mayonnaise dressing. The cheese will spread more readily if the knife is used in spreading is dipped occasionally in hot water. — Mrs. Earl C. Rice. Roqueforte Cheese Dressing Blend Roqueforte cheese with a good French dressing, chill and serve on head lettuce. — Mrs. Logan B. Rudrauff. —19— Salads and Salad Dressings Red Hot Apple Pie Peel and core green Pippin apples and cook very slowly in a syrup made of : 2 cups sugar 2 tbsp. cinnamon drops 1 cup water Turn often and cook until tender. Cool apples and fill core with : Philadelphia cream cheese, chopped walnuts. Serve on lettuce with salad dressing. — Mrs. Lon Sniedler. Salad Dressing 2 tablespoons of mayon- 1 tablespoon of vinegar naise 1 chopped hard, cooked 2 tablespoons of canned egg milk Salt 2 tablespoons of chili sauce Paprika. 1/2 teaspoon of sugar Stir each ingredient in well as added. — Mrs. Kenneth Little Pineapple Foyung Salad For salad: 1 medium can shredded pineapple, 1 cup diced marshmallows, three- fourths cup shredded blanched almonds. Arrange in layers on lettuce leaves. For dressing: Juice of pineapple, juice of 1 lemon, yolks of 2 eggs. 1 tbsp. sugar, 1 tsp, cornstarch. Mix thoroughly and cook until thickened in double boiler. If desired add j4 pint whipped cream to dressing. Serves 6 generously. — Mrs. James Herndon Hicks. Dainty Salad 1 package lemon jello 1 cup chopped celery 1 cup boiling water 1 cup chopped cucumber 1 1/2 cup sugar 1 cup chopped pineapple Color with green fruit coloring a dainty green and mold. — Mrs. Fred Jarboe.