Delicacies

When cooled and almost ready to set add cherries, cut in half, using the large Royal Anne canned cherries, after removing the seed and filling with pimento cheese, put together. Add to gelatine placing in desired places in mold. Chill and serve on lettuce with dressing. — Mrs. Jack Lindsay. Fruit Salad 2 oranges Three-fourths cup dates 2 large apples 2 bananas ( put in salad y2 cup celery just before serving.) 1 cup marshmallows Y? cup nut meats Cut fruit, dates, celery and marshmallows in small pieces, chop nuts and mix. Use cooked dressing with whipped cream to top it or mayonnaise with French dressing. • — Mrs. D. W. Vanasen. Pineapple Cucumber Salad 1 flat can grated pineapple. y2 cup sugar 1 cucumber (6 in. long) 1 envelope Knox gelatin 2 lemons (juice only) Soak gelatin in y2 cup cold water ; add to hot fruit juice in which sugar has been dissolved. Chop fruit fine, mix, pour in molds and chill. Serve on lettuce leaf with mayonnaise. Serves 6. — Mrs. John Zimbleman. Pear Salad 1 can pears T4 cup chopped nuts y2 lb. Philadelphia cream cheese Lay ½ of pear on lettuce leaf. Fill center of it with mixed nuts and cheese. Cover with other half of pear. Use red vegetable coloring to paint the pear on one side and put mint leaves at top to give a real effect. Place a little mayonnaise on one side of fruit. — Mrs. Cyril P. Sikes. Salads and Salad Dressings Thursday Club Delicacies Imperial Salad Drain juice from 1 can pineapple, add 1 tablespoon vinegar and enough water to make 1 pint. Heat to boiling point and add 1 package lemon jello. When it begins to set, add 3 slices pineapple ( diced ) 1 medium sized cucumber, y2 can pimentoes (shred- or ded ) 1 cup celery, cut fine and salted Mold in individual and serve with cream salad dressing. — Mrs. Harry Malcolm. Peach Basket Salad Make salad of one cupful of chopped apple ; one cupful of chopped celery, one-half cupful of nut meats, and mix with mayonnaise dressing. Drain can of peaches. Arrange, cut side up, on bed of shredded lettuce ; heap centers with salad and top with mayonnaise dressing mixed with a little whipped cream. Cut thin strips from a stalk of celery, bend and insert both ends in peach so as to form a handle. Garnish with olives. — Mrs. Ruel Liggett. White Fruit Salad 1 quart shredded cabbage (very fine) (let stand in cold water for one hour) 1 heaping cup blanched almonds, cut in quarters 1 large can pineapple, drained and cut up 10c marshmallows, cut in quarters Dressing — 4 egg whites, beaten very 1 scant tablespoon flour light Juice 3 lemons Yi cup sugar 4 tablespoons vinegar Mix: flour and sugar with a little boiling water. Add vinegar, lemon and eggs. Cook until thick in double boiler. Beat until smooth. When cool add enough whipped cream to thin. Mix just before serving. Fruits may be molded in gelatin. — Mrs. Howard Lynch. —24— Thursday Club Delicacies Salads and Salad Dressings Fruit Salad 1 can pineapple 6 oranges 2 juicy apples 24 marshmallows Cut fruit and marshmallows into small pieces, then mix and chill. Serve with a fruit salad dressing. — Mrs. E. F. Hoover. Black Cherry and Pineapple Gelatine Salad 1 can black cherries 2 cups boiling water (Tartarian) 1 cup of fruit juice 1 can sliced pineapple % cup sugar