Favorite tested recipes featuring the Wonder Shredder and Grater

1 level tablespoon clear Y, teaspoon salt gelatine Y, cup cabbage (medium Y% cup cold water shredder) 4 cup mild vinegar 1 cup celery 1 tablespoon lemon juice 1 cup boiling water 2 tablespoon sweet red or 4 cup sugar green peppers Soak gelatine in cold water 5 minutes. Add vinegar, lemon juice, boiling water, sugar and salt. When mixture begins to cool, add vegetables. Turn into wet mold and chill. Remove and place on lettuce leaf. Garnish with mayonnaise and finely shredded carrot. This is delicious with cold sliced chicken or veal. MARVEL CHEESE SALAD WITH FRUIT 1 tablespoon gelatine 1 cup finely shredded cheese Y% cup cold water 1/2 teaspoon salt Y, cup milk Y, cup diced pineapple 1 1 diced orange 1 cup diced banana (or other salad dressing fruit) Soak gelatine in cold water 5 minutes and dissolve over hot water. To shredded cheese add salt, milk and gelatine. Turn into wet mould. Unmould the cheese ring on a bed of lettuce and fill center with fruit which has first been diced on medium shredder. Add salad dressing. POTATO SALAD 5 medium sized potatoes Y, teaspoon shredded onion (cooked with skins on) 1 teaspoon salt 1% cups celery (shred on med- ye teaspoon paprika ium shredder) 1 hard boiled egg 2 tablespoons chopped parsley 1/2 cup ripe olives Shred potatoes on medium or coarse shredder. Cover with a little French dressing and chill. Just before serving add celery, onion, salt and paprika. Moisten with mayonnaise dressing. Garnish with lettuce, egg and olives. PINEAPPLE AND SHRIMP SALAD 2 cups diced pineapple ', cup ripe olives 1 cup shrimps Drain the juice from pineapple. Chill pineapple, shrimp and olives separately. Arrange lettuce leaves in salad bowl or on individual plates. Dice pineapple on medium shredder and pile in center. Place shrimps and olives attractively around salad % inch apart. PLAIN COTTAGE CHEESE SALAD 1 cup cottage cheese 1 teaspoon shredded onion 1 teaspoon parsley 2 tablespoons cream 1 pinch paprika 1 dozen chopped walnuts Serve with dressing on crisp lettuce. PYRAMID SALAD white cabbage parsley red cabbage dressing radishes Shred white cabbage on medium shredder; red cabbage on fine shredder and radishes on fine shredder. After the white cabbage has been arranged on plate, follow up the building by pyramiding the red cabbage. The tip should be radishes and parsley if desired. Pour dressing over. QUEEN CABBAGE SALAD 3 cups finely shredded cabbage 3 slices chopped pine- 1 cup finely shredded celery apple Serve with dressing. RADIO SALAD 144 cups shredded apple 1 tablespoon finely cut pimentoe 1% cups shredded celery mayonnaise 1 head lettuce lemon juice Separate the heart leaves of head lettuce, arrange them in individual nests. Cut the hearts of crisp celery into % inch pieces crosswise. Pare, core and thinly shred (fine shred) fine flavored apples, sprinkle them with lemon juice at once to prevent discoloration. Toss apples and celery lightly together. There should be 1% cups of each. Add finely cut pimento. Mix well; moisten with mayonnaise. Place a large spoonful in each lettuce nest. Finish with a dainty figure cut from pimento. STUFFED BEET SALAD 6 new beets of uniform size 2 or 3 young radishes 1 cucumber French dressing 3 new onions Boil 6 new beets of uniform size until tender. Drain and cover with vinegar. Let stand over night. Drain from vinegar; rub off the skins; scoop out the center so as to form a cup. Arrange in nests of cress or lettuce leaves. Shred fine the cucumber, onions and radishes (do not pare them). Mix all lightly together and marinate with French dressing. Fill cups with mixture and garnish with a mayonnaise rose of radish set on top of each cup. Decorate with bits of beet dice on fine or medium shredders. STUFFED VEGETABLE SALAD