The new Annie Dennis cook book

Soak gelatine for fifteen minutes in one teacupful of cold water, then pour the boiling water over the lemons, squeezed, then stir in the sugar, then strain and pour over the grape fruit pulp. Pour in a mold, and when jellied, serve with mayonnaise dressing. Tongue Jelly Make a plain lemon jelly leaving out the sugar, and replacing it with salt and pepper. While hot, pour enough in a mold to cover two inches. Cool, and when stiff enough not to run, add a layer of sliced boiled tongue and small onion pickles. Over this pour the remainder of the gelatin, being careful that it does not melt the bottom layer so as to ruin the mold. Chill and serve with lettuce and mayonnaise. Lettuce Salad, No. 1 Separate and let stand in ice water one hour. Rub the salad bowl with onion; carefully wash and dry the lettuce leaves ; place in bowl and bring to the table. Lettuce rapidly absorbs the flavor of the onion, and it becomes a pleasing but not overpowering ingredient of the dressing. To make dressing for eight persons, measure six salad spoonfuls of oil, or melted butter; pour on the lettuce as measured, tossing lightly; then dissolve in two spoonfuls of vinegar, two salt spoonfuls of salt, pour over the leaves, and after a thorough tossing, serve. The secret of fresh dressing is that given the proper proportion, each leaf should be thoroughly moistened. Lettuce Salad, No. 2 If preferred, proceed as directed above, substituting a mayonnaise for the French dressing. Artichoke Salad Wash thoroughly and boil artichokes until tender. When cold place each on plate garnished with lettuce and serve with mayonnaise. Cucumber Salad Put in cold water for an hour, two or three cucumbers; peel thick, slice thin, salt and pepper to taste ; add a little onion if liked, and serve with vinegar at table. Mustard Salad Cut the young, green heads and boil and serve just as one does young turnips or cabbage. Spinach Salad Take a quart of young tender spinach leaves, put in a salad bowl with spring onions cut up fine and a sprig of mint. Pour over plain salad dressing and garnish with hard boiled eggs. Endive Salad Select the crisp, center leaves and proceed as directed for lettuce salad. Cress Salad Take equal parts of cress and cut up celery stalks, put in a salad bowl, pour over French dressing and serve very cold. Or pick over and wash a pack of cress, dry, sprinkle with salad herb, pour over plain salad dressing and serve. Cold Slaw, or Cabbage Salad Take a quarter of a medium sized head of cabbage and shred fine; put in a salad bowl; chop three stalks of celery and one small onion, if liked, and add ; sprinkle with salt and cayenne, pour over a half pint of mayonnaise dressing. Garnish with sprigs of parsley and two hard boiled eggs. Serve with cheese. Cauliflower Salad Boil a head of cauliflower, throw in cold water until wanted; then tear apart, dry, put in a salad bowl, pour over a teacupful of mayonnaise, garnish with lettuce leaves and rings of hard boiled eggs. Serve immediately. Asparagus Salad Cut off a quart of asparagus tops and boil in salt water until tender; drain, throw in cold water and let stand half an hour; drain again, wipe dry, put in a salad bowl and pour over French dressing. Irish Potato Salad