Kirmess cook book

Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or pimento. *From "Salads, Sandwiches and Chafing Dish Dainties," by Janet McKenzie Hill, Boston. GKEEN-PEA AND POTATO SALAD.* Mix equal parts of cold cooked peas and potatoes, cut in very small cubes; season with salt and pepper, and serve as green-pea salad. ASPARAGUS SALAD.* Scrape the scales from the stalks, and cook, standing upright in boiling salted water, until tender; drain and chill thoroughly. Serve on lettuce leaves with French dressing. Garnish the lettuce with hardboiled eggs, cut in quarters lengthwise. STUFFED BEETS.* Boil new beets, of even size, until tender. Set aside for some hours, or overnight, covered with vinegar. When ready to serve, rub off the skin, scoop out the center of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucumber. Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, one-fourth a teaspoonful, each, of paprika and salt. Stir the dressing into the cucumber and fill the beets with the mixture. Of the beet removed to form the cups, cut slices and stamp out from these stars or other fanciful shapes and use to decorate the top of each cup. Chopped radish, cress, olives, or celery are all admissible for a filling. Tested. A delicious salad recently served at a luncheon consisted of celery, green peppers, tomatoes, cucumbers, stuffed olives, and English walnuts. All were cut into *From "Salads, Sandwiches and Chafing Dish Dainties," by Janet McKenzie Hill, Boston. small pieces, mixed thoroughly with French dressing, and served on crisp lettuce leaves. Both salad and dressing were very cold. If the above mixture is cut fine it may be used for filling tomato, cucumber, or green pepper shells. Another new salad combines bar le due jelly and cream cheese. The two are rubbed to a paste; pack the mixture in a mould and freeze. Then cut into squares and heap on lettuce leaves with mayonnaise. This salad is new and pretty: Break up two square cream cheeses and mix with two dozen olives and six pimentos, both chopped rather fine, or, instead, with two dozen pimolas, which are olives stuffed with pimentos; press this into a pan and put on ice, and when you wish to use it cut in strips and serve on lettuce with French dressing. The contrasting colors of the green olives, the scarlet pimentos, and the white cheese give a most attractive effect. CRANBERRY AND CHEESE SALAD. A very stiff jelly is moulded in a jelly tumbler; then slipped on a dish containing cheese salad balls on lettuce. LETTUCE SALAD WITH CHEESE BALLS. Table Talk. This is a novelty in the salad line. Take a cream cheese and work smooth with a fork, adding gradually just enough thick, sweet cream to make a stiff paste. Divide into three or more portions. Color one portion green with parsley and chives, pounded to a paste; another red, with pounded sweet red pepper or spiced beets, chopped fine; a third yellow, with crushed yolk of a hard-boiled egg; a fourth brown, with pounded pecan nuts. Mould in tiny balls and put one or more of each color in nests made with lettuce leaves. CHESSE AND CELERY SALAD.