Favorite tested recipes featuring the Wonder Shredder and Grater

4 hard boiled eggs 1 teaspoon lemon 6 tablespoons deviled ham 4 teaspoon mustard 2 teaspoonsfuls chopped olives Y% teaspoon sugar Cut eggs in half. Mash yolks and add other ingredients. Refill egg whites. Serve with mayonnaise. Garnish with lettuce or parsley. ty ” ECONOMIC CARROT SALAD 2%, cups carrots, shredded Y, cup seedless raisins raw (fine) Wash carrots clean and shred with fine shredder. Have raisins dry before adding to carrots. Serve on lettuce leaf with dressing. FRESH FRUIT SALAD 1 cup pineapple peaches, pears or bananas 1 apple whipped cream or ice cream 1 orange Shred pineapple on medium shredder if fresh, or use canned. Shred apple on medium shredder. Dice orange. Add peaches, pears or bananas shredded on medium shredder. This may be served with whipped cream, ice cream, or topped off with a cherry. Sweeten a little if desired. FRIZZLED. CABBAGE—MANHATTAN STYLE Y, small sweet white cabbage ¥4 cup finely cut 1 cup blanched finely shred- pimentos ded almonds mayonnaise 1 cup fresh shredded cocoanut Finely shred small firm % head of sweet white cabbage. Cover with ice water; let stand in a cold place until well frizzled and crisp. Drain and swing in a cloth until quite dry. Toss together cabbage, blanched and shredded almonds and fresh shredded cocoanut and finely cut, not chopped, pimentos. When well mixed moisten generously with mayonnaise. Pile moundlike on a shallow serving dish and surround with crisp lettuce heartleaves or watercress, IDEAL ORANGE NUT SALAD 1 banana lettuce 2 oranges dressing Y% cup nuts Shred bananas on medium shredder. Sprinkle over with finely chopped nuts. Peel oranges, cut in slices removing center core. Place banana on center of each slice. Serve on lettuce leaves. JELLO VEGETABLE SALAD 1 package of lemon Jell-O, over which pour 1 pint boiling water. To those who particularly like lemon juice we recommend adding two or three tablespoonfuls to this Jell-O. Before the Jell-O is set add % cup fine shredded cucumber; % cup fine shredded celery; % cup fine shredded carrot. Put in moulds and allow to cool. When served a little mayonnaise is appreciated by many. We suggest not adding the vegetables until the Jell-O is cool for if added when it is hot they will be tough. JELLIED PEA SALAD 1 tablespoon gelatine 1 cup tomato puree Y% cup cold water 1% cup canned peas 3%4 cup of liquid from canned 1 hard boiled egg (shred peas on medium shredder) 1 tablespoon fine shredded 3%, teaspoon salt peppers 1 teaspoon onion juice a little allspice and pepper Drain peas, after boiling. Soak gelatine for 5 minutes in cold water. Add boiling pea liquid to gelatine. Stir until dissolved then add tomato puree, onion juice, salt and spices. Let cool until it begins to set. Chop peas and green peppers and add to gelatine. Pour into mould and chill. Unmould and garnish with lettuce leaves, green pepper rings and sprinkle with shredded egg. Serve with dressing. LUCKY BOY CARROT SALAD 1 banana 4 cup pecans 1 large or two small carrots Y cup raisins 1 medium sized apple Shred carrot using fine shredder; banana using medium shredder, and apple using medium or fine shredder. Mix and use with or without dressing. POTATO AND EGG SALAD 3 cups boiled coarse diced 2 tablespoons parsley potatoes (finely shredded) 3 hard boiled eggs 1 tablespoon onion juice head lettuce salt and pepper to suit Mix potatoes, onion juice, parsley, salt and pepper together. Moisten with salad dressing. Allow to chill. Serve on lettuce, garnish with peppers, egg whites and yolks chopped separately. PERFECTION SALAD