The Carbon County cook book

Pimento Salad. 14 box gelatine, 14 cup cold water, 4 cup vinegar, 1 teaspoon salt. Dissolve gelatine in water, add vinegar, salt and hot water. Stir well. 1 cup boiled water. Let stand until it begins to set and add 14 cup peppers and 14 cup cabbage chopped fine. Put in molds. Serve with or without salad dressing. MRS, H. W. COOPER. Delicious Salad. 1 can apricots, 12 marshmallows, 1 cup chopped pecan nuts, crisp lettuce leaves. Dressing——4 tablespoons of vinegar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon butter, pinch red pepper, 1 cup whipped cream. Drain apricots and put on lettuce leaves. Put yolks in double boiler, add vinegar, sugar, salt, mustard, pepper and butter. Stir and cook 5 minutes. When cool add whipped cream and beat well. Next add nuts and marshmallows. Put spoonful of dressing on each plate of salad. - Crab Salad and Oil Mayonnaise. 2 bunches of celery chopped and added to 114 quarts of shredded cabbage; add to this 1 large can of crab, shredded. Serve with a French dressing made as follows: Yolks of 2 eggs, juice of 2 lemons, 1 cup olive oil. Have the oil ice cold and mix in a cold bowl by adding alternately to the eggs a few drops of lemon juice and a few drops of oil until the eggs and oil have all been used. The secret of success is in having ingredients cold. When ready to serve add salt to taste and add a dash of paprika. MRS. L. E. WHITMORE. Banana Salad. 1 head of lettuce, 6 ripe bananas, 1 cup diced pineapple, berries or cherries to garnish, 14 cup cooked dressing mixed with 14, cup whipped cream. Arrange light crisp lettuce leaves on individual plates; place a peeled banana on center of each leaf. With a sharp knife cut each banana in round slices, being careful not to separate the pieces. Cover with a spoonful of pineapple and 1 of dressing. Garnish with candied or fresh fruit. Serve cold. MRS. WM. EMIGHOLTZ, Sunnyside. Salmon Salad. 1 can salmon, pick over; 2 stalks celery chopped fine. Dressing—1½ cup vinegar, 1 teaspoon mustard, yolks of 2 eggs, 1 tablespoon sugar, salt. Cook in double boiler until thick. When cold add cup of cream. Mix with egg rings. ! MRS. H. G. MATHIS. Fruit Salad. 5 oranges, 5 bananas, 1 25c¢ can sliced pineapple. Cut oranges, bananas and pineapple in small pieces. Put juice from pineapple into basin and put on stove, add 1% cup sugar and boil 10 minutes. Cool and add small bowl of whipped cream. Pour over fruit and serve. . MRS. JAMES S. MATHIS. Fruit Cabbage Salad. Shave very fine a solid head of cabbage. There should be nearly a half gallon, but less may be used without changing the rest of recipe. After cabbage is cut put in cold water for at least 1 hour. Have ready 1 15c can of sliced pineapple cut in small pieces; 1 cup almonds, blanched and cut fine; 2 cups of marshmallows cut into sixths. Dressing—14 cup sugar, 1 tablespoon flour, mixed; 2 whites of eggs, beaten until they begin to froth; 2 tablespoons vinegar, juice of 2 lemons. Cook until thick and when cool thin with pineapple juice and add 1 quart whipped cream, beaten stiff. Mix cabbage, nuts, marshmallows and pineapple and add dressing. Fine for parties. MRS. ©. H. ARCHER. Cheese Straws. Make rather rich pie paste, roll out, sprinkl with dry grated cheese, fold and sprinkle with more grated cheese. Fold several times and then roll out. Cut in strips and bake. To be served with salad. MRS. ROBERT McKUNE. MRS. JOHN LYNN, Sunnyside. UPB Salad Dressing. 2 eggs well beaten, 14 cup sugar, 14 teaspoon salt. Beat well together, add 14 cup vinegar and 14 cup water. Make a smooth paste of 1 scant tablespoon each of mustard and flour. Stir into first mixture and cook until it thickens. When ready to remove from fire add a lump of butter size of a walnut. MRS. C. E. PONS, Sunnyside.