Apple Salad. Select good sized red a|)ples. ("ut olf top. scooj) out ceidei'. llll with cclei'y. apple and walnuts nuxed with go(jd mayonnaise. Serve on lettuce with salted A\-afers and toasted cheese✪ Apple Salad. MliH. C. T. Krusk. SrPllKloR COOK i;ooK 51 Pineapple Salad. ()ilLM-;lll nf |iiiH';i|i|tlc clll i II ell I irs ; til kc ' ^. ;l> II lilll \ W I i i tc l:|-;I | ic>. ell I ilitwoillld t^ecded ; '/f; us niaiiv pjii^lish \\;ilinils. Take ' ;._ as iiiucli salad ilri'ssinu as t'niii. twicr as imicli \\lii|i|ird crcaiii as >alad di-cssiiii;-. Salad Dressing for Above. ()iu' (Mill \iiici;a!'. let l)(iil: '- ciiii >imai'. yulks of I cii.iis. ! lal.l('>|)iMiii imislai'd. 1 talil('s|i()oii liiiltcr. .Mi;s. !•". A. 1)1;!, i.. Beet Salad. ()lli'-liair do/., cooked ln'ct>. cliolilicd line. .\ild ilic follow iii;^- ( I rcs.-iii;/ : 1 dessertspoon butter ami 1 dcsseiispoon ol' I )()usiiiair> llcst Patent Hour, ereaiiieil : add lo cup \ine,ii"ai", add ' •_. cui) watei', y\ teaspoon sail. I tablespoon supir. and a lilllr pepper. Cook till thick, 'i'licii add '^ cup thick sour ci'eaiii and lieal for a I'cw minutes. .\li;s. O'Coxxoi;. Pear Salad. .\n acce|ttalile salad coiii->c at Iniichcon nr dinner collsi^t^ of larL;c canned l)aiilett pears, drained and the core 1 lioroiii;ld\ reiiio\ed. leavinu' a hole for a lillin<:' of eelerv ami l-Ji^lish walnut meats mixed with mayoniniise. 'Idie\ may he st'rved individually on lettuce lea\;'> or arranp'ij ai'ound ihe ediic of round, tial salad dish, and the center (ilhd with cream ck.eese which has been mixeil with cream and ])assed throuiiii a i)otato I'icer. Mks. ,]. II. .Vndik s. Waldorf Salad. One cu|) apple> cut in culio. 1 cnp celei'w ' •_. cup |-]n,:zli.-h walnut-. .Ser\c on lettuce with salad di'essim^. (iarnish with walnut hal\cs. AuXES II. I') \i;i'.i:i;. Beet Salad. l-'oiii' or .■) Liood sized iieets. boil until Well cooked, cut ill small pieces; 'i cup^ful of nuts, walnuts or almonds, chopped or not. as you desii-e; '* eup.'^ru! Iiuel\' chopped celerw Place a layer of beets in a dish, a layer of nuts and celery, add a little dressin<i', ;ind so on until youi' dish is tilled. Serve on lettuce in in- dividual dishes with a teaspoonful of whi])i)ed cream on top of each. Mi;. .1. II. ()i ixx. Adirondack Salad. One lan Freni'h ]»eas, salt and pepper. ;i tahle.-|toons onions, cut line, 1 table- spoons cream cheese, I tablespoons sweet ]iiekles, chojipcv]. Serve on h^ttnce leal' with salad dressing-. Grape Fruit Salad. Keuioxe the peelin,!;' and all liitter membrane from two lar^^-e i;ra[)erruit. Mix with 2 tablespoons of oil. 1 tablespoon of vinegar and a pinch of red pepper. Serve on lettuce leaves. Mks. C. ^\. Lkoxakd. Green Grape Salad. Open cue side of green grapes, take out seed and till with any nut✪ Green Grape Salad. Place on lettuce leaf with chopj-ied eeler\- around anil sitm^ with spiionful of any dressing. Fruit Salad. One b().\ gelatine soaked in 1 pt. of cold water until dis.solviMl. ;! cu[js sugai". 1 qt. boiling water: Ixdl lU minutes. Ilaxor with the juice of i lenu)ns and a can of pineapple juice; strain and let cool. Then slice 1 can of pineapple, cut in small pieces, 2 oranges cut in small sijuares and 2 bananas. Put into moulds and cool. ;Mrs. H. Jaedeckk. 52 SripERIOR COOK BOOK Creme de Menthe Salad.

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Apple Salad. Select good sized red a|)ples. ("ut olf top. scooj) out ceidei'. llll with cclei'y. apple and walnuts nuxed with go(jd mayonnaise. Serve on lettuce with salted A\-afers and toasted cheese. MliH. C. T. Krusk. SrPllKloR COOK i;ooK 51 Pineapple Salad. ()ilLM-;lll nf |iiiH';i|i|tlc clll i II ell I irs ; til kc ' ^. ;l> II lilll \ W I i i tc l:|-;I | ic>. ell I ilitwoillld t^ecded ; '/f; us niaiiv pjii^lish \\;ilinils. Take ' ;._ as iiiucli salad ilri'ssinu as t'niii. twicr as imicli \\lii|i|ird crcaiii as >alad di-cssiiii;-. Salad Dressing for Above. ()iu' (Mill \iiici;a!'. let l)(iil: '- ciiii >imai'. yulks of I cii.iis. ! lal.l('>|)iMiii imislai'd. 1 talil('s|i()oii liiiltcr. .Mi;s. !•". A. 1)1;!, i.. Beet Salad. ()lli'-liair do/., cooked ln'ct>. cliolilicd line. .\ild ilic follow iii;^- ( I rcs.-iii;/ : 1 dessertspoon butter ami 1 dcsseiispoon ol' I )()usiiiair> llcst Patent Hour, ereaiiieil : add lo cup \ine,ii"ai", add ' •_. cui) watei', y\ teaspoon sail. I tablespoon supir. and a lilllr pepper. Cook till thick, 'i'licii add '^ cup thick sour ci'eaiii and lieal for a I'cw minutes. .\li;s. O'Coxxoi;. Pear Salad. .\n acce|ttalile salad coiii->c at Iniichcon nr dinner collsi^t^ of larL;c canned l)aiilett pears, drained and the core 1 lioroiii;ld\ reiiio\ed. leavinu' a hole for a lillin<:' of eelerv ami l-Ji^lish walnut meats mixed with mayoniniise. 'Idie\ may he st'rved individually on lettuce lea\;'> or arranp'ij ai'ound ihe ediic of round, tial salad dish, and the center (ilhd with cream ck.eese which has been mixeil with cream and ])assed throuiiii a i)otato I'icer. Mks. ,]. II. .Vndik s. Waldorf Salad. One cu|) apple> cut in culio. 1 cnp celei'w ' •_. cup |-]n,:zli.-h walnut-. .Ser\c on lettuce with salad di'essim^. (iarnish with walnut hal\cs. AuXES II. I') \i;i'.i:i;. Beet Salad. l-'oiii' or .■) Liood sized iieets. boil until Well cooked, cut ill small pieces; 'i cup^ful of nuts, walnuts or almonds, chopped or not. as you desii-e; '* eup.'^ru! Iiuel\' chopped celerw Place a layer of beets in a dish, a layer of nuts and celery, add a little dressin<i', ;ind so on until youi' dish is tilled. Serve on lettuce in in- dividual dishes with a teaspoonful of whi])i)ed cream on top of each. Mi;. .1. II. ()i ixx. Adirondack Salad. One lan Freni'h ]»eas, salt and pepper. ;i tahle.-|toons onions, cut line, 1 table- spoons cream cheese, I tablespoons sweet ]iiekles, chojipcv]. Serve on h^ttnce leal' with salad dressing-. Grape Fruit Salad. Keuioxe the peelin,!;' and all liitter membrane from two lar^^-e i;ra[)erruit. Mix with 2 tablespoons of oil. 1 tablespoon of vinegar and a pinch of red pepper. Serve on lettuce leaves. Mks. C. ^\. Lkoxakd. Green Grape Salad. Open cue side of green grapes, take out seed and till with any nut. Place on lettuce leaf with chopj-ied eeler\- around anil sitm^ with spiionful of any dressing. Fruit Salad. One b().\ gelatine soaked in 1 pt. of cold water until dis.solviMl. ;! cu[js sugai". 1 qt. boiling water: Ixdl lU minutes. Ilaxor with the juice of i lenu)ns and a can of pineapple juice; strain and let cool. Then slice 1 can of pineapple, cut in small pieces, 2 oranges cut in small sijuares and 2 bananas. Put into moulds and cool. ;Mrs. H. Jaedeckk. 52 SripERIOR COOK BOOK Creme de Menthe Salad.

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