— -Troilus and Cressida. ALMOND SALAD. Two-thirds celery to one-third chopped blanched al- monds and mayonnaise. APPLE OR WALDORF SALAD. Mrs. F. M. Buck, Chicago. Equal parts of celery, apple, and English walnuts. Cut celery as for chicken salad. Have firm, tart apples and cut same size as celery, covering with lemon juice to keep from turning dark. Cut nuts as near the size of apples and celery as possible. Use any nice mayon- naise dressing and serve on crisp letteuce leaves. ASPARAGUS. Put tips in slightly salted boiling water and cook about fifteen minutes. Drain and cool. Serve with either French dressing or mayonnaise. ASPLE JELLY. Put in a stew pan two quarts of jellied veal stock (without grease), two ounces of gelatine, an herb bouquet, two pieces of celery, shell and whites of two eggs, beaten slightly. Stir over the fire until nearly boiling, then add one-fourth pint of vinegar. Sim- mer ten minutes. Strain and mould. TOMATO ASPEC. Mrs. Mabel Ahlenius. Half box gelatine, one pint of water, one and one- SALADS 85 half cups strained tomatoes, half cup of sugar, a little salt. Soak gelatine in water, adding the seasoned to- mato juice hot and let harden. Serve on lettuce leaves with mayonnaise dressing. BANANA SALAD. Mrs. F. M. Buck, Chicago. Four bananas, one head of lettuce, six English wal- nuts. Wash bananas and strip upper section of skin off, remove the fruit and cut into small squares ; put into dish and cover with nice salad dressing; let stand five minutes, then fill skins with prepared fruit and arrange on crisp lettuce leaf. Garnish with halves of English walnuts. BANANA SALAD. Mrs. Harriet Dryden Bulson, Chicago Remove four bananas from the skins, leaving skins whole. Four bananas cut in cubes, six English wal- nuts, one head of letteuce, a little parsley. Mix bananas carefully with either French or boiled dressing, fill the skins with the salad, place half of walnuts on top and sprinkle with parsley. STRING BEAN SALAD. Boil till tender in water in which soda the size of a pea is dissolved, chill. Serve with French dressing or mayonnaise. * . BEET SALAD. Cook a quart of small young beets till tender. Skin and cut into small dice. Pour vinegar over them and dust with salt and pepper. Use French dressing or horseradish sauce. BERLIN SALAD. Mrs. Frank H. Madden, Chicago. One pint of wax beans, one pint of cabbage cut fine, one medium sized cauliflower. Boil beans and cab- bage in salted water until tender, but not soft. Drain and add one-half cup of vinegar, one-half cup %oi sugar and a teaspoonful of butter. Let them stand over 86 SALADS night in earthen vessels. Boil cauliflower in salted water until tender, drain and cool; pull apart and pile in center of flat salad dish ; wreath with cabbage and last with beans cut in thin strips. Use mayonnaise or French dressing. Stir salt and pepper into three table- spoons of salad oil, add gradually one tablespoon of salt, stir one minute and pour over vegetables. Serve at once. CABBAGE SALAD. Dr. C. A. Skinner. To one quart of shredded or finely chopped cabbage add one teaspoon of celery and one of salt, a little red and black pepper. Add to this the dressing given for tomato salad. CABBAGE AND APPLE SALAD. ' Mrs. M. J. .braiden, Rochelle. To a quart of shredded cabbage use three or four tart apples minced fine. Serve with White Cream salad dressing.

AI-modernized reading of the original text

— -Troilus and Cressida. ALMOND SALAD. Two-thirds celery to one-third chopped blanched almonds and mayonnaise. APPLE OR WALDORF SALAD. Mrs. F. M. Buck, Chicago. Equal parts of celery, apple, and English walnuts. Cut celery as for chicken salad. Have firm, tart apples and cut same size as celery, covering with lemon juice to keep from turning dark. Cut nuts as near the size of apples and celery as possible. Use any nice mayonnaise dressing and serve on crisp lettuce leaves. ASPARAGUS. Put tips in slightly salted boiling water and cook about fifteen minutes. Drain and cool. Serve with either French dressing or mayonnaise. ASPIC JELLY. Put in a stew pan two quarts of jellied veal stock (without grease), two ounces of gelatine, an herb bouquet, two pieces of celery, shell and whites of two eggs, beaten slightly. Stir over the fire until nearly boiling, then add one-fourth pint of vinegar. Simmer ten minutes. Strain and mould. TOMATO ASPIC. Mrs. Mabel Ahlenius. Half box gelatine, one pint of water, one and one- half cups strained tomatoes, half cup of sugar, a little salt. Soak gelatine in water, adding the seasoned tomato juice hot and let harden. Serve on lettuce leaves with mayonnaise dressing. BANANA SALAD. Mrs. F. M. Buck, Chicago. Four bananas, one head of lettuce, six English walnuts. Wash bananas and strip upper section of skin off, remove the fruit and cut into small squares ; put into dish and cover with nice salad dressing; let stand five minutes, then fill skins with prepared fruit and arrange on crisp lettuce leaf. Garnish with halves of English walnuts. BANANA SALAD. Mrs. Harriet Dryden Bulson, Chicago Remove four bananas from the skins, leaving skins whole. Four bananas cut in cubes, six English walnuts, one head of lettuce, a little parsley. Mix bananas carefully with either French or boiled dressing, fill the skins with the salad, place half of walnuts on top and sprinkle with parsley. STRING BEAN SALAD. Boil till tender in water in which soda the size of a pea is dissolved, chill. Serve with French dressing or mayonnaise. * . BEET SALAD. Cook a quart of small young beets till tender. Skin and cut into small dice. Pour vinegar over them and dust with salt and pepper. Use French dressing or horseradish sauce. BERLIN SALAD. Mrs. Frank H. Madden, Chicago. One pint of wax beans, one pint of cabbage cut fine, one medium sized cauliflower. Boil beans and cabbage in salted water until tender, but not soft. Drain and add one-half cup of vinegar, one-half cup of sugar and a teaspoonful of butter. Let them stand over night in earthen vessels. Boil cauliflower in salted water until tender, drain and cool; pull apart and pile in center of flat salad dish ; wreath with cabbage and last with beans cut in thin strips. Use mayonnaise or French dressing. Stir salt and pepper into three tablespoons of salad oil, add gradually one tablespoon of salt, stir one minute and pour over vegetables. Serve at once. CABBAGE SALAD. Dr. C. A. Skinner. To one quart of shredded or finely chopped cabbage add one teaspoon of celery and one of salt, a little red and black pepper. Add to this the dressing given for tomato salad. CABBAGE AND APPLE SALAD. ' Mrs. M. J. .braiden, Rochelle. To a quart of shredded cabbage use three or four tart apples minced fine. Serve with White Cream salad dressing.

The Monmouth Baptist ladies' cook book