Kirmess cook book

Choose the largest and brightest red apples you can find, and cut a deep slice from each at the stem end; scoop out the pulp from the apples and smooth the inside; drop both the apples and covers into cold water to keep from discoloring, and leave them till they are needed; wipe each dry and polish it till it shines; make a salad with celery and English walnuts combined with very stiff mayonnaise, and fill the apples, fitting each cover carefully so that the Cut will not show; add apples if you like. FBUIT SALAD. Mrs. Baird, Yonkers. Three oranges, three lemons, three bananas^ one pound white grapes, two ounces candied cherries, one pint pineapple, fresh or canned. Cut the fruit into dainty pieces, half and seed the grapes and thoroughly chill each separately. Drain the juice off and place alternate layers of fruit and powdered sugar. Mix juices together and sweeten and pour it oyer the fruit as a dressing, or serve with a mayonnaise. KUMQUOT SALAD. Mrs. F. D. Gray. Mix lightly two measures of carefully cut celery, with one measure of kumquot oranges, cut across in thin slices. Add a few English walnuts, dress liberally with mayonnaise and serve upon a bed of lettuce. FRUIT SALAJ). Janet McKenzie Hill, Boston. Peel and slice four bananas, also' four oranges, lengthwise, carefully removing pith and seeds. Dissect half a ripe pineapple, taking the pulp from the core in small pieces with a silver fork. Hull and wash a part of a basket of strawberries. Arrange the fruit in the salad-bowl, making each layer smaller than the preceding. Pour over the dressing for fruit salad and serve thoroughly chilled. PEACH SALAD. Janet McKenzie Hill, Boston. Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thoroughly chilled. Serve at once on crisp lettuce. CHERRY SALAD. Mrs. Baird, Yonkers. Carefully remove the pits from large, black ox-heart cherries (Califomias). Insert a peanut in each, and thoroughly chill. Form cups of heart lettuce, place a pyramid of cherries in each; serve with mayonnaise dressing; very dainty. CALIFORNIA CHERRY SALAD. Mrs. F. D. Gray. Wash large red California cherries, discarding bruised and imperfect cherries; have the cherries ice cold and mix with a French dressing. Place on lettuce leaves. Just before serving sprinkle on top of cherries some chopped pecan nuts. ORANGE AND SPANISH PEPPER SALAD. Mrs. Livingston Gifford. Peel and slice oranges. Cut one Spanish pepper into shreds; mix oranges and Spanish pepper together with a French dressing and serve on lettuce leaves. ORANGE-AND-WALNUT SALAD. Tested. This is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English walnuts, blanched or plain. To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth of a teaspoonful of salt, and, if the oranges are particularly sweet, a tablespoonful of lemon juice. Serve on a bed of watercress or lettuce, APPLE-CELERY-AND-ENGLISH-WALNUT SALAD. Janet McKenzie Hill, Boston.