Blue Ribbon and Pure Gold cook book

. Apple, celery and dates. . Grapefruit, nuts and dates. . Oranges, nuts and dates. Equal parts of orange and grapefruit sections. . Bananas rolled in chopped nuts. Pineapple, banana, cherries. Apple rings made by slicing apple stuffed with cheese. . Peach, apricot, or pear halves filled with mayonnaise and nuts. . Cheese balls served on slices of raw pineapple, or on lettuce only. . Grapes, halved and stoned with mayonnaise and nuts. . Dates stuffed with cream cheese and mayonnaise. . Tomatoes, sliced, cut in wedges or whole, and stuffed with diced meat, celery and mayonnaise, or boiled dressing. . Sliced tomatoes may be combined with cucumbers, celery or green peppers. . Tomato rings made same as apple rings. 58 Blue Ribbon Cook Book 16. Tomato Jelly Salad—1 tablespoon Pure Gold gelatine, 2 tablespoons cold water, 2 cups tomato juice, pinch of Pure Gold celery salt, or a few grains of salt, } Pure Gold bay leaf, } teaspoon chopped onion. soak gelatine in cold water. Simmer tomato juice and seasonings together for a few minutes. Strain and add gelatine. Turn into moulds. 17. Finely shredded cabbage with boiled dressing (cole slaw). Celery, walnuts or apples may be added if desired. 18. Cooked beets, diced, peas and beans. Almost any combination of vegetables can be used. 19. Diced potatoes, sliced hard-cooked eggs. 20. Potatoes, onion, beets, celery, hard-cooked eggs. 21. Potatoes, cucumbers, green peppers or pickles. 22. Potatoes, and peas, in a lettuce cup. 23. Olives, cream cheese. 24. Celery stuffed with cream cheese and cut in 2 inch pieces. 25. Salmon, tuna fish, chicken haddies, lobster or shrimp with celery and mayonnaise. A slice or two of sour pickle is an improvement. 26. Asparagus tips with strip of pimento or cooked beet to bind them. 27. Green pepper rings—made same as apple rings. 28. Diced chicken, celery, and nuts. Veal or pork may be substituted for part of the chicken. Green peas, fried mushrooms, olives, etc., may be added. To curl celery, cut the stalks into 2 inch pieces. Make several cuts from each end to within } inch of center. Place in cold water tovcurl: Radish roses are made by peeling the prepared radish in § inch strips from top to {7 inch of the stem. Place in cold water to curl. Salad Dressings French Salad Dressing—Mix 1 teaspoon salt and } teaspoon Pure Gold black pepper; then add three tablespoons salad oil, slowly, and one tablespoon vinegar, and pour it over the salad. If liked, ~ teaspoon onion juice can be added; some people also add 4 teaspoon of Pure Gold mustard or paprika. Lemon juice or tarragon vinegar can be used instead of the vinegar, if preferred. For a French dressing the standard proportion is to use three times as much oil as vinegar, but some people use as high as six times as much oil as vinegar, and others as low as 4 as much. ‘Tastes differ and these rules are all variable. This dressing may be prepared by shaking all together in a bottle just before serving. Salads 59