Mary Jane's cook book

PINEAPPLE AND GRAPEFRUIT SALAD. Pineapple, 1. Celery, y2 cup. Grapefruit, 2. French dressing. Cream mayonnaise. Dice the pineapple. Halve the grapefruit and remove the segments from the white skin. Mix fruit, drain and cool. Add celery cut fine. Put a portion of the mixture on each lettuce leaf with a teaspoon of French dressing made with fruit juice in place of vinegar. On top of each place a tablespoon of cream mayonnaise. GINGER ALE SALAD. Granulated gelatine, 2 table- Salt, a pinch. spoons. Celery, 2-3 cup. Cold water, '2 tablespoons. Apple, 1-3 cup. Boiling water, 1-3 cup. Shredded pineapple, 4 table- Ginger ale, 1 cup. spoons. Sugar, 2 tablespoons. Preserved ginger, 2 tablespoons. Lemon juice, !/4 cup. Cream mayonnaise. Soak gelatine in cold water for 5 minutes and dissolve in boiling water. Add ginger ale, lemon juice, sugar and salt. Let stand till it begins to thicken, then fold in remaining ingredients, chopped fine. Turn into mold which has been wet with cold water and chill thoroughly. Garnish with parsley and serve with cream mayonnaise. MINT JELLY SALAD. Mint, 1 bunch. Granulated gelatine, 1 table- Water, 1 cup. spoon. Lemons, 2. Mayonnaise. Chop the mint fine and simmer in the water for 30 minutes, strain. Add the juice of the lemons, and the gelatine, softened in a little cold water. Heat through and pour into a pan to harden and become thoroughly chilled. Cut in cubes and serve with mayonnaise on lettuce leaves. PRUNE AND NUT SALAD. Soak prunes and bring them to the boiling point, then cool and carefully remove the stones. Fill the cavities with nut meats of any sort — walnuts, blanched almonds, or pecans are best. Serve 4 or 5 prunes to each person in a nest of lettuce leaves with French dressing. FRUIT SALAD WITH PRUNES. Prunes, V£ pound. Pineapple, 1 cup. Orange, 1. Banana, 1 cup. Lettuce. Stew prunes till tender and remove stones. Add diced pineapple (either canned or fresh), shredded orange and banana, sliced. Mix well and pile in bowl of crisp lettuce. Serve with dressing. BANANA AND NUT SALAD. Bananas, 6. Boiled salad dressing, 1 cup. Peanuts, 1 pint. Whipped cream, 1 cup. Cut bananas in halves crosswise, then slice in halves lengthwise. Roll in the peanuts, ground very fine. Mix salad dressing with whipped cream and pour over bananas. Serve on lettuce leaves. E. M. P., Manchester, N. H. FRUIT SALAD IN PINEAPPLE. Pineapple, 1. Apple, 1. Orange, 1. Cream mayonnaise, 2-3 cup. Strawberries, 12. Cut the pineapple in half lengthwise, carefully. With a sharp knife remove the pineapple, discarding the core, and cut small. Add the pulp of the orange and the apple, both chopped, and the mayonnaise. Mix carefully and refill pineapple shells. Place pineapple on a nest of lettuce leaves and place around it the strawberries. Serve very cold. Nuts may be added if desired, and candied cherries used in place of the strawberries. GRAPEFRUIT SALAD. Grapefruit, 1. Neufchatel cheese. Chopped nuts. French dressing. Peel a ripe grapefruit and remove all white skin. Chill and arrange sections on lettuce leaves, cover with a layer of chopped walnuts or pecans and then a layer of cheese put through a ricer. Pour over all a good French dressing. L. S. E., Brookline.