The international cook book

K cup pineapple (candied) Cut fruits fine. Mix suet with fruit and chopped nut meats. Mix dry ingredients. Mix liquid ingredients. Combine all in- gredients and mix thoroughly. Pour into greased mould and steam eight hours. Serve hot with hard sauce. 268 CHAPTER XXVII Salads and Salad Dressings Frozen Vegetable Salad 3 cups of cooked vegetables 2 teaspoons gelatine (soaked in (peas, lima beans, carrots, 2 tablespoons cold water and celery, and onion juice) melted over hot water) I cup mayonnaise i cup whipped cream Add melted gelatine to mayonnaise and whipped cream. Fold vegetables into dressing. Freeze three hours. Vegetable Salad Put bed of chilled lettuce leaves on salad plates. Use whole cooked peas, carrots, beets, and string beans. Arrange the vegetables separately on lettuce. Have vegetables contrasting in color come next to each other. Garnish with radishes, celery tips, or pickles. Serve with French dressing. Cabbage Salad Soak two p)ounds cabbage in cold water one hour. Shred fine. Mix with boiled dressing and serve on a lettuce leaf. Top with whipped cream. Garnish with paprika and parsley. Center of a cabbage is best for salad. Green Bean Salad Remove strings from one pound string beans. Slice length- wise and cook in boiling salted water for forty-five minutes. Drain and cool. Add one onion, chopped fine, and French dressing. Serve garnished with parsley and paprika. Red Beet and Onion Salad On bed of lettuce leaves place alternately slices of red beets and slices of onion. Serve with a French dressing and garnish with parsley. 275 276 THE INTERNATIOl Turned i 2 heads of lettuce I clove of Separate lettuce. Wash and ct leaves large. Put into large bowl ing. Let stand thirty minutes. ] over lettuce. Mix thoroughly v lettuce in dressing. Serve as dim One-half cup sliced radishes 01 chives may be added to this sa dressing may be used instead of I Tomato and Cottaj Select four firm tomatoes. Cu a spoon scoop out pulp. Mix 01 two tablespoons chopped chives Season with one-eighth teaspoon tomatoes vnth mixture. Ser\'e oi nish with parsley. Serve with Fr Endive S Wash endive and chill until dressing. Garnish with paprika 2 Rings of green pepper may be s RECIPES Stuffed Green Pepper Salad 2 cream cheeses i pimento (ci 2 tablespoons nut meats (chopped fine) i green pepp( Mix nuts and pimento with cheese. Add enough < mix smooth. Remove stem end and seeds from greer Fill pepper with the cream cheese mixture. Chill pep oughly. Then slice with a sharp knife into as thin possible. Serve slices on lettuce leaves. Garnish with and parsley. Mayonnaise or French dressing may b with this salad. E^ and Tomato Salad On a bed of crisp lettuce leaves arrange alternate hard-cooked egg and tomato. Garnish with parsley with French dressing to which chopped chives ha added. Cole Slaw, No. 1 3 cups shredded cabbage i small onion (chc 4 strips bacon (fried crisp and i pimento (chopp cut fine) I green pepper (cl Shred cabbage and put into cold water. Drain. 1 other ingredients. Serve with French dressing. Cole Slaw, No. 2 3 cups cabbage (shredded fine) yi cup boiled drej I tablespoon chopped onion >^ cup whipped c 278 THE INTERNATIONAL COOK BOOK