Delta Gamma cook book

($100 Prize Recipe) 1 envelope Knox Sparkling Gelatine 3^2 cup cold water 1 pint boiling water Yi cup mild vinegar 1 teaspoon salt 1 cup finely shredded cabbage 1/1/4 cup sugar juice of 1 lemon 2 cups celery, cut in small pieces 1/2 can sweet red peppers, finely cut Soak the gelatine in cold water five minutes; add vinegar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set add remaining ingredients. Turn into a mould and chill. Serve on lettuce leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in moulds lined with pimentoes. A delicious accompaniment to cold sliced chicken or veal. Charles B. Knox Co. Poinsettia Salad Remove the peel from large, firm, red tomatoes in boiling water. Set on ice to chill. When ready to serve, cut them into segments from flower end to stem end. Remove the seeds. Set each tomato on a bed of lettuce or endive. Fill the center of the tomato with chopped celery and hard boiled egg, mixed with rather stiff mayonnaise or boiled salad dressing. Grace Stilwell Boswell (Lambda). Potato Salad Use equal parts of finely chopped potatoes and celery. Add finely chopped onion, salt and pepper to taste. Serve with mayonnaise or boiled dressing. Vera Cordonnier (Rho). German Potato Salad Fry three slices of bacon very crisp and cut in small cubes. Make a sauce by mixing one even teaspoon of flour in the hot fat until smooth, and then add diluted cider vinegar. Pour over sliced boiled potatoes. Add bacon, chopped onions, salt and pepper to taste. Serve hot. Alice Christopher Browne (Sigma). Potato and Egg Salad Cut cold boiled potatoes in one-fourth inch cubes. Have two cups. Add one cup shredded cabbage, three hard boiled eggs, finely chopped, two tablespoons of chopped pickles, two tablespoons green peppers, finely chopped, a little chopped parsley and a few drops of onion juice. Moisten with a cream salad dressing and serve on crisp lettuce. Marguerite T. Way (Lambda). Salad Russe Turn into a bowl a half box of Knox's gelatine and cover with cold water, soak for two hours. Bring a pint of cleared and seasoned chicken or veal stock to the boiling point. Stir in the soaked gelatine and when this is dissolved, add a large tablespoon of vinegar and a small wine glass full of sherry, strain, pour into a border mould and set on the ice until firm. Cut into dice two cold boiled carrots, two cold boiled beets, a dozen cold boiled asparagus tips, four stalks of celery and one-half cup cold cooked peas. Mix all together and cover with a dressing made of six tablespoons of salad oil, two of vinegar, one teaspoon onion juice and salt and pepper to taste. Let vegetables be in this dressing in the ice box for an hour, drain. Turn the border of jelly out on a chilled platter, put the vegetables in the center of the platter and cover with a thick jelly-like mayonnaise. Serve at once or keep upon ice until wanted. Ida Ward Lentillon (Omicron). Spanish Pepper Salad Dissolve Y2 box Knox's gelatine in Y2 cup cold water and Y2 cup vinegar, add Y2 cup sugar scant teaspoon salt juice of 1 lemon 1 cup boiling water Mix with six canned pimentoes, cut into small pieces, two cups chopped celery and one cup shelled pecans.