Kirmess cook book

get perfectly cold, before serving; toss up the salad with the salad fork and spoon, mixing thoroughly, and serve. WALDORF POTATO SALAD. Table Talk. Scrub small German or Holland potatoes and boil until tender. Drain and cool, then peel and cut in thin slices, then in quarters. There should be a good pint. Pare and dice one firm cucumber, cut two button onions in paper thin slices and a half cupful of shelled pecan nuts in strips. Mix one-half cupful of stiff mayonnaise with three or four tablespoonfuls of whipped cream, and lightly stir it through the mixed ingredients. Fill lettuce cups with the mixture and garnish each plate with halved pimolas and a spoonful of mayonnaise. COLD MEAT AND POTATO SALAD. Mrs. Seely's Cook Book. Cut one pound of cold meat into inch squares and mix with one pint of chopped, cold boiled potatoes. Put a layer in the bottom of a salad bowl, sprinkle with a little parsley, celery, and onion, chopped very fine, and moisten with a salad dressing of oil, vinegar, salt, and white pepper. Then spread another layer of meat and potato, and so on till all is used. This dish should stand for two or three hours before serving. CUCUMBER SALAD. Mrs. Elmer S. Forbes. Slice three cucumbers very thin, chop fine two hardboiled eggs, a few radishes, two green peppers, and two cold boiled beets. Stir all together lightly and mix with French dressing. Serve with lettuce, and garnish with slices of egg, beet and pepper. CUCUMBER JELLY SALAD. M. S. R. Pare and cut fine three large cucumbers. Put in an agate saucepan with one small onion cut fine, one teaspoonf ul of peppercorns, two tablespoonfuls of vinegar and a pint and a half of cold water. Heat and stew slowly until very tender. Add one-half of a package of Cox's gelatine, soaked in one-half of a cupful of cold water, and stir until dissolved. Strain through wetted cheese-cloth. Add enough leaf green color paste to color a pale green and set aside to chill. When beginning to thicken, line small wetted moulds with thin slices of fresh cucumber, pour in the thickening jelly, and place on ice until firm. Serve on lettuce leaves with mayonnaise or a French dressing. WALDORF NUT SALAD. Mrs. W. P. Watson. Blanched almonds (two dozen nuts or more), three medium-sized apples, heart of celery stalk, one tablespoonful of chopped peanuts. Dressing: One-half cup of butter, yolks of three or four eggs, well beaten, onehalf gill of vinegar, and made mustard. NORWEGIAN SALAD. Table Talk. Take one-half of a cupful each of the following ingredients: Cold cooked chicken, boiled tongue, smoked herring, boiled potatoes and boiled string-beans—the beans cut fine, other articles diced; add one-quarter of a cupful of diced boiled carrots. Mix all thoroughly; add a liberal quantity of French dressing and keep turning through carefully for ten or fifteen minutes. Serve on lettuce or watercress and pass mayonnaise with it. PEPPER AND ONION SALAD. Tested. Two very young, green chilli peppers, six young onions, double the quantity of crisp celery, all shredded and mixed with the centers scooped out of six small tomatoes, adding a little mayonnaise and salt to taste, makes a filling for the tomatoes which proves a perfect accompaniment to a breaded veal chop. PEANUT SALAD. Tested.