Favorite tested recipes featuring the Wonder Shredder and Grater

Place a layer of sliced tart apples (use coarse shredder) in a buttered baking dish, add seeded raisins, sprinkle with sugar and chopped English walnuts, and flavor with grated nutmeg; cover with a layer of bread crumbs, dotting with bits of butter. Repeat successive layers until dish is filled, having thin layer of sugar on top. Pour in hot water to % the height of the dish, and bake until pudding is a delicate brown. SUET PUDDING 2 cups suet (shredded med.) 2 cups chopped dates 2 3/4 cups bread crumbs (shred- 1 cup currants ded med.) Y, teaspoon cinnamon 3 eggs 2 teaspoons cream of 2/3 cup brown sugar tartar 1/2 of a lemon peel or Y, cup milk 1/4 cup fine shred Y, cup honey or syrup 1 cup flour on fruit Y, teaspoon salt 2 cups cut raisins 1 teaspoon soda Add syrup and milk to suet. Stir flour through fruit and peel; add well beaten eggs, then bread crumbs mixed with cream of tartar, spices, salt and sugar. Dissolve soda in a little warm water and add to fruit mixture. Turn into buttered pudding molds and steam three hours. Half this quantity for small family. SALADS CUCUMBER AND PIMENTO SALAD 1 cucumber French dressing 1 can pimentos garlic Pare a chilled cucumber and shred on coarse shredder Julienne strips 1% inch in length. Drain pimentos from liquid in can. Rinse in cold water, dry between towels and cut in shreds in size of those of the cucumber; use equal measure of each. Marinate separately with French dressing delicately flavored with garlic. Arrange cucumber in center of bed of cress or pepper grass and dispose shreds of pimento in a border around cucumber. Set a large rose of heavy mayonnaise on top of cucumber and dot over with very small roses of mayonnaise. BIRD’S NEST SALAD 1 large head lettuce STUFFING NO. 1 salted nuts shredded cabbage (fine shred) mayonnaise dressing crushed pineapple mayonnaise dressing STUFFING NO. 3 shredded cabbage (medium STUFFING NO. 2 shred) aie A ie ig Pier shredded carrots (fine shred) shred) green peppers (medium shred) diced apples (medium shred) mayonnaise dressing Core the head lettuce. Place in colander—cold water will loosen and swell the head of lettuce into an attractive “Bird’s Nest.” Place into a large attractive low salad bowl. Fill with one of the above stuffings. CABBAGE, APPLE AND RAISIN SALAD 1 small cabbage Y, cupful French dressing 3 red apples 1 cupful seedless raisins Shred cabbage fine. Shred apples without peeling. Drop them into the dressing at once to prevent discoloration. Combine with cabbage and raisins. Toss with a fork until thoroughly mixed. Drain and serve. CABBAGE CHEESE SALAD 3 cups fine shredded cabbage 1 cupful diced tomatoes 1 cup fine shreded carrot 3, cupful shredded cheese 1 green pepper mayonnaise Shred cabbage in bowl, allow to chill thoroughly until just before serving. Then drain cabbage, add carrots and green peppers, tomato, cheese and dressing. Toss well together. Serve arranged on individual beds of lettuce. CARROT AND CABBAGE SALAD SUPREME 14% cups finely shredded cabbage _ 4 cup green pepper ly cup diced onion French dressing 4 cups shredded raw carrot paprika Mix together and marinate with French dressing for a short time. Sprinkle with paprika and serve on crisp lettuce. CELERY AND APPLE SALAD 2 cups shredded celery Y, cup broken nuts 3 cups shredded apples 1 cup diced pineapples (medium) 1 cup salad dressing Chill the ingredients. Combine half the dressing with rest of ingredients. Serve on lettuce and top with rest of dressing. Serve at once. CHILLED VEGETABLE SALAD 3 carrots 1 small head cabbage 3 small beets Shred beets and carrots on fine shredder. Place beets on bottom of mold; add cabbage shredded on medium shredder and layer of carrots. Pour thin mayonnaise dressing on vegetables filling mold. Chill. DEVILED EGG SALAD