The Henderson cook book

Select two large green peppers, cut on* stem and remove seed, wash in cold water; take two cream cheeses, mash and mix thoroughly through them chopped English walnuts or pecan nuts. Press the mixture into the peppers, taking pains to fill all crevices and put away on ice to cool and grow firm. When ready for use cut in slices about *4 inch thick, using very sharp knife. Serve with mayonnaise dressing. — [Mrs. J. R. Singleton, Mebane, N. C. COMBINATIONS FOR SALADS. Lettuce and watercress, French dressing, lettuce and sliced onion, French dressing, lettuce, whole tomatoes, chopped cu- cumbers, mayonnaise dressing, grape-fruit, celery, apple, mayonnaise, shredded cabbage, pimentoes, cooked dressing. — Mrs. C. 0. Fountain. PINEAPPLE SALAD. Cut top off fresh pineapple, take out inside, cut in dice, add white cherries, chop English walnuts or almonds, mix with mayonnaise and refill pineapple. Garnish dish with pineapple tops, lettuce, and on lettuce lay slice of red ham and mayonnaise balls. — Miss Lala Burton. TOMATO JELLY SALAD. Ingredients, half a box of gelatine, 1 can of tomato, chopped celery, broken pecan meats, lettuce leaves, mayon- naise. Soak the gelatine in half a cup of cold water for fif- teen minutes. Season the tomatoes highly, boil and strain, adding enough hot water, if necessary, to make three cupfuls. In this, while boiling, dissolve the gelatine. Turn out into two molds of different sizes, to give a cup-like form. When cold, set on lettuce leaves, fill with the celery and pecan 68 SALADS meats well mixed and marinated, and cover "with mayon- naise. RUSSIAN SALAD. Add Y2 box of gelatine, dissolved, to l1^ cups of clear chicken consomme. Shape into cup forms, and fill with a mixture of celery and pecan meats, but marinated in the fol- lowing dressing: 3 tablespoons melted chicken jelly, 2 table- spoons olive oil, 1 teaspoon vinegar, 1 teaspoon salt, cover the top with jelly so as to completely close it, then turn on a flat dish, surround it with a wreath of shredded lettuce and serve. GINGER ALE SALAD. Three tablespoons gelatine soaked in cold water and dis- solved in 2 cups boiling water, 1 cup ginger ale, 3 teaspoons sugar, ^4 teaspoon salt, 3 tablespoons lemon juice. When jelly begins to congeal add 1 cup each white grapes, chopped apple, chopped celery, chopped canned pineapple, chopped crystalized ginger. Use individual moulds and serve on let- tuce with mayonnaise dressing. — Mrs. B. J. Corbitt. MINT JELLT. Soak 1 box gelatine in 1 pint cold water, pour 2 pints boil- ing water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of 3 lemons, a small quantity of sugar, and strain through a fine cloth. If the mint does not color it enough, green color- ing fluid can be used to make it the desired shade. Mould in form of cup and use on lettuce leaf to serve salad in. FROZEN" TOMATO SALAD. Cook thoroughly 1 can of tomatoes, strain through a fine sieve, add enough water to make 1 quart of juice, cook toma- toes and water together, season with salt, pepper, sugar and lemon juice. Freeze. Put a spoonful of this on a lettuce leaf, and pour a thick mayonnaise dressing on top. This SALADS 69 frozen tomato can also be put in sherbert glasses and served with the meat course. WHITE SAT, AT).