Atlanta women's club cook book

Mrs. C. E. Cresse. CUCUMBER ASPIC. (serves 12). 4 cucumbers. 2 t-spoons onion. 1 qt. stock (chicken preferred). 3 tbls. vinegar. 2 t-spoons salt. 1 box gelatine. 1/2 t-spoon red pepper. Green vegetable coloring. 1/4 cup cold water. Moisten gelatine with one-half cup cold water; dissolve. Use chicken or veal stock, or dissolve three bouillon cubes in qt. hot water. Mix stock, seasoning, grated vegetables, gelatine and green coloring matter. Pour in mold and put on ice. Serve when firm with mayonnaise on lettuce. Any grated vegetables can be used, as celery, bell peppers etc. Mrs. H. B. Rogers. BANANA SALAD. 8 large ripe bananas. Mayonnaise. 1 small head lettuce. 3 cups parched peanuts. Hull peanuts, and grind fine. Peel the bananas and Dip in mayonnaise. Roll them in ground peanuts. Serve with lettuce on individual salad plates. Katrina Van Pool. MOULDED SHRIMP SALAD. 2 cans shrimp. Green pepper, cut fine. 1 can tomato soup. 2 tbls. gelatine. Slice of onion. Wash and clean shrimp, cut in small pieces. Heat soup with onion and green pepper to boiling point and boil 2 minutes. Soak gelatine in one-half cup cold water for 5 minutes. Soak in soup, add dissolved gelatine and shrimp. Pour into molds already rinsed in cold water. Chill on ice until thoroughly set. When ready to serve remove from molds and serve on lettuce leaf with mayonnaise. Mrs. Edgar Barrett. MARSHMALLOW SALAD. 1/2 lb. marshmallows. 1/2 t-spoon salt. 1 lb. almonds. 21/2 tbls. vinegar. 1 lb. can pineapple. 1/4 tbls. butter. 3 egg yolks. 1 tbls. sugar. 1/2 pt. cream. Blanche almonds ; cut in small pieces. Cut marshmallows in quarters. Cut pineapple in small pieces. Mix together in bowl and let stand. Beat yolks of eggs lightly and add salt, vinegar, butter and sugar ; boil till thick, stirring all the time. Remove from fire and when almost cold stir in the bowl of prepared marshmallows, almonds and pineapple. Put in cold place and just before serving fold in the half pint cream (previously whipped and on ice) serve on crisp lettuce leaves. This will serve 8 people. Mrs. L. C. Matthews. BAKED APPLE SALAD (A La PERLEE PLACE) 6 small uniform tart apples. Mayonnaise 1/4 cup chopped peanuts. Lettuce. 1 cup cubed marshmallows. Currant jelly. Core the apples and put them in a baking pan. Fill the centers with brown sugar and a lump of butter each. Bake as usual, basting them with a little hot water. Then chill. Mix together the peanuts, marshmallows and three fourths cup of mayonnaise, fill the centers, and the top with a little more mayonnaise and cubes of currant jelly. Serve garnished with lettuce hearts. Mrs. T. F. Abercrombe. CANDLE SALAD. 8 medium uniform bananas 8 red cherries or strawberries. peeled. 1 cup mayonnaise. 8 slices pineapple. 1 head lettuce. 4 medium sized green bell peppers. Cut the green pepper into round rings after removing seed — then cut each ring in half. This is for handle on side of banana held there by 2 tooth picks. Place a lettuce leaf flat on plate, lay one slice of pineapple upon it — in center of pineapple stand upright the banana (whole) after cutting a bit off each end. Stick the red cherry on top with tooth pick, fasten handle, place mayonnaise on side of lettuce leaf which is base of candle sticks.