4. Apples with seedless raisins. Put the raisins into a small amount of water, bring to a boil, drain, and chill. Serve with French dressing on lettuce or cabbage leaves. VEGETABLE SALAD COMBINATIONS 1. Beets, onions, celery, cabbage, shredded lettuce. 2. Cabbage, peanuts, celery or celery salt, chopped onion. 3. Canned asparagus tips. This salad is very good with mayonnaise-chili sauce dressing. 4. Raw grated rutabaga, chopped celery. Place the grated rutabaga in cheesecloth. Squeeze out some of the juice before combining with the celery. 5. Raw grated carrots, peas, celery. 6. Raw grated carrots, cabbage, celery. 7. Raw grated carrots, raisins, celery. 8. Raw grated carrots, grated cheese, celery. 9. Kidney beans, celery, chopped onion or onion juice, chopped pickle. 10. Peas, chopped beets or pickles. 41 NOVELTY SALADS SUNBONNET SUE S halves of cooked or canned 5 thin slices of pimiento. pears, or peaches, or apples. 5 tablespoons salad dressing, 10 whole cloves. o leaves curly lettuce. 10 almonds. xA-rrange the halves of the fruit round side up on the lettuce leaves. The leaf curls up around the fruit and forms the sunbonnet. Place the cloves in the fruit for the eyes, the blanched almonds for the ears, and slip thin slices of canned pimiento into cuts made for nose and mouth. The expres- sions may be varied. Put salad dressing around the outside of the fruit, to represent golden locks, and arrange a bow of red pimiento under the chin of Sunbonnet Sue. CANDLE SALAD Place a whole slice of canned pineapple on a lettuce leaf. Stick half a banana upright in the center of the pineapple. Top the banana vrith a red cherry. Garnish with yellow salad dressing to represent tallow running down the sides of a lighted candle. BUTTERFLY SALAD Cut a slice of pineapple in half. Place the curved edges opposite each other, with a date between them, to represent the body of the butterfly. Use thin strips of lettuce for the antennae. Place sliced, stuffed olives on the pineapple ^' wings" with bits of nuts. Drops of yellow salad dressing are placed between the olives on the wings. WATERCRESS OR PARSLEY BUTTER SANDWICHES Watercress sandwiches are made of watercress ground fine, creamed with butter, and spread on Graham bread. Parsley, with a few drops of lemon juice, may be used instead of watercress. SAVORY CHEESE SANDWICHES Savory cheese sandwiches are made of sharp-flavored club cheese, chopped English walnuts, a few drops of onion juice, a little salt, and 2 or 3 tablespoons of tomato catsup. Place the cheese in a warm room to soften, and then add it to the other ingredients to form a mixture of the right consistency to spread. 42 CRANBERRY MUFFINS 2 cups sifted flour. 4 teaspoons baking powder. 1 cup cranberries. 2 tablespoons sugar. ]/i cup melted butter. 34 cup sugar. 1 egg. ^/i cup milk. 3^ teaspoon salt✪ Cranberry Muffins. Break the egg into a mixing bowl. Beat it lightly. Add the milk. Sift the dry ingredients. Add the milk and egg mixtm-e; also the melted butter. Roll the cranberries in the 2 tablespoons of sugar and fold them carefully into the batter. Place in greased muffin pans. Bake in a moderate oven about one-half hour, or until brown. This makes 12 muffins. SPOON BREAD 1 cup corn meal. 2 or 3 eggs. 2 cups cold water. 2 tablespoons butter (melted) 1 cup milk. 2 teaspoons salt✪ Spoon Bread.

AI-modernized reading of the original text

4. Apples with seedless raisins. Put the raisins into a small amount of water, bring to a boil, drain, and chill. Serve with French dressing on lettuce or cabbage leaves. VEGETABLE SALAD COMBINATIONS 1. Beets, onions, celery, cabbage, shredded lettuce. 2. Cabbage, peanuts, celery or celery salt, chopped onion. 3. Canned asparagus tips. This salad is very good with mayonnaise-chili sauce dressing. 4. Raw grated rutabaga, chopped celery. Place the grated rutabaga in cheesecloth. Squeeze out some of the juice before combining with the celery. 5. Raw grated carrots, peas, celery. 6. Raw grated carrots, cabbage, celery. 7. Raw grated carrots, raisins, celery. 8. Raw grated carrots, grated cheese, celery. 9. Kidney beans, celery, chopped onion or onion juice, chopped pickle. 10. Peas, chopped beets or pickles. NOVELTY SALADS SUNBONNET SUE S halves of cooked or canned 5 thin slices of pimiento. pears, or peaches, or apples. 5 tablespoons salad dressing, 10 whole cloves. o leaves curly lettuce. 10 almonds. xA-rrange the halves of the fruit round side up on the lettuce leaves. The leaf curls up around the fruit and forms the sunbonnet. Place the cloves in the fruit for the eyes, the blanched almonds for the ears, and slip thin slices of canned pimiento into cuts made for nose and mouth. The expressions may be varied. Put salad dressing around the outside of the fruit, to represent golden locks, and arrange a bow of red pimiento under the chin of Sunbonnet Sue. CANDLE SALAD Place a whole slice of canned pineapple on a lettuce leaf. Stick half a banana upright in the center of the pineapple. Top the banana vrith a red cherry. Garnish with yellow salad dressing to represent tallow running down the sides of a lighted candle. BUTTERFLY SALAD Cut a slice of pineapple in half. Place the curved edges opposite each other, with a date between them, to represent the body of the butterfly. Use thin strips of lettuce for the antennae. Place sliced, stuffed olives on the pineapple ^' wings" with bits of nuts. Drops of yellow salad dressing are placed between the olives on the wings. WATERCRESS OR PARSLEY BUTTER SANDWICHES Watercress sandwiches are made of watercress ground fine, creamed with butter, and spread on Graham bread. Parsley, with a few drops of lemon juice, may be used instead of watercress. SAVORY CHEESE SANDWICHES Savory cheese sandwiches are made of sharp-flavored club cheese, chopped English walnuts, a few drops of onion juice, a little salt, and 2 or 3 tablespoons of tomato catsup. Place the cheese in a warm room to soften, and then add it to the other ingredients to form a mixture of the right consistency to spread. CRANBERRY MUFFINS 2 cups sifted flour. 4 teaspoons baking powder. 1 cup cranberries. 2 tablespoons sugar. ]/i cup melted butter. 34 cup sugar. 1 egg. ^/i cup milk. 3^ teaspoon salt. Break the egg into a mixing bowl. Beat it lightly. Add the milk. Sift the dry ingredients. Add the milk and egg mixtm-e; also the melted butter. Roll the cranberries in the 2 tablespoons of sugar and fold them carefully into the batter. Place in greased muffin pans. Bake in a moderate oven about one-half hour, or until brown. This makes 12 muffins. SPOON BREAD 1 cup corn meal. 2 or 3 eggs. 2 cups cold water. 2 tablespoons butter (melted) 1 cup milk. 2 teaspoons salt.

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