Put the rice in a strainer and wash thoroughly under run- ning water. Heat the water until boiling rapidly, add the salt and then drop in the rice a little at a time. Boil. rapidly, uncovered, for 20 minutes, adding more water as the rice swells and absorbs it. There should be enough water on the rice all the time to keep it moving. When done, drain through a strainer and rinse with boiling water. Shake gently for a minute or two to drain and dry, then pile lightly in an uncovered dish. Miss Mary D. Grorce. 3 398 KNOX GELATINE is economical—one package makes FOUR PINTS of jelly SALADS AND SALAD DRESSINGS Asparagus Salad Drain and rinse stalks of canned asparagus, cut ring of brilliant red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce and serve with French dressing to which has been added one-half tablespoon tomato catsup✪ Asparagus Salad. Miss Lovrne Murcaison. Fruit Salad Cut shredded grapefruit in pieces about three-fourths inch thick. Cut slice of pineapple in one-half inch cubes. Marinate each separately. Drain and add a few marshmallows cut in small pieces, and a few shredded almonds. Serve on lettuce leaf with mayonnaise, garnish with a maraschino cherry✪ Fruit Salad. Miss Lovint Murcuison. Boiled Salad Dressing ¥ tablespoon salt. 1% tablespoons sugar. 1 teaspoon mustard. 4 tablespoon flour. A little pepper. 1g cup vinegar. 2 eggs. 34 cup milk. 1 tablespoon butter✪ Boiled Salad Dressing. Mix dry ingredients, add vinegar and beaten egg yolks and mix; add milk and butter. Cook until thick and smooth. Take from fire and add beaten egg whites. Cool and serve. It is better to use double boiler. Mrs. W. H. Harris. Pineapple Salad One can sliced pineapple, cut in small pieces, one cup of walnut meats or pecan meats, mix all together with cooked cream dressing and serve on tender lettuce leaves✪ Pineapple Salad. Serve cold. Bird’s Nest Salad Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard boiled egg, dress with mayonnaise and garnish with pimentoes✪ Bird’s Nest Salad and whites of the eggs chopped fine. Mrs. H. E. Grores. 34 KNOX GELATINE is measured ready for use—two envelopes in each package Banana Salad Use large ripe bananas. Cut into halves. Roll into chopped English walnuts, serve on lettuce and pour salad dressing✪ Banana Salad on top. Mrs. J. E. Rupy. Fruit Salad Put layers of bananas, oranges, grated cocoanut and pine- apple in a dish. Sweeten and let stand a while before serving. Mrs. J. E. Rupy. Salad Dressing Mix Break in 1% teaspoon salt. 1 egg and beat vigorously a few 1 teaspoon sugar. seconds. 1 teaspoon dry mustard Pour in Pinch of pepper. 1 tablespoon wesson oil and beat a Add 1 tablespoon of water. few seconds, then add 2 cups of Stir, then add 1 tablespoon lemon the oil and beat until it thickens. Juice or vinegar. Mrs. P. B. Macruper. Chicken Salad Boil chicken until tender and cut in small pieces, add celery chopped fine, two boiled eggs, a few pieces of pickle, if desired, add one cup mayonnaise and season with salt and pepper. Mrs. R. B. Tempreton. Chicken Salad 4 or 5 pound chicken. 1 big stalk celery. Pepper and salt. 1 pint mayonnaise. Cook chicken until real tender, dice chicken and celery, add pepper, salt and mayonnaise and serve on lettuce or as sand- wishes. Mrs. W. Il. WELLONS. Cold Slaw Dressing 34 cup vinegar. 1 egg. 1 dash cayenne pepper. 2 teaspoons sugar. 1 pinch mustard and salt. Lump of butter size of an egg. Beat egg and butter together, then add vinegar and other ingredients. Set over fire, stir constantly until it reaches the boiling point and becomes thick. Mrs. T. T: WELions. 35 See that the name KNOX is on each package of Gelatine you buy Orange-Pecan Salad 1 banana. 14 cup pecan-meats. 2 oranges. Lettuce. French dressing. ✪ Fruit Salad

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Put the rice in a strainer and wash thoroughly under run- ning water. Heat the water until boiling rapidly, add the salt and then drop in the rice a little at a time. Boil. rapidly, uncovered, for 20 minutes, adding more water as the rice swells and absorbs it. There should be enough water on the rice all the time to keep it moving. When done, drain through a strainer and rinse with boiling water. Shake gently for a minute or two to drain and dry, then pile lightly in an uncovered dish. Miss Mary D. Grorce. 3 398 KNOX GELATINE is economical—one package makes FOUR PINTS of jelly SALADS AND SALAD DRESSINGS Asparagus Salad Drain and rinse stalks of canned asparagus, cut ring of brilliant red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce and serve with French dressing to which has been added one-half tablespoon tomato catsup. Miss Lovrne Murcaison. Fruit Salad Cut shredded grapefruit in pieces about three-fourths inch thick. Cut slice of pineapple in one-half inch cubes. Marinate each separately. Drain and add a few marshmallows cut in small pieces, and a few shredded almonds. Serve on lettuce leaf with mayonnaise, garnish with a maraschino cherry. Miss Lovint Murcuison. Boiled Salad Dressing ¥ tablespoon salt. 1% tablespoons sugar. 1 teaspoon mustard. 4 tablespoon flour. A little pepper. 1g cup vinegar. 2 eggs. 34 cup milk. 1 tablespoon butter. Mix dry ingredients, add vinegar and beaten egg yolks and mix; add milk and butter. Cook until thick and smooth. Take from fire and add beaten egg whites. Cool and serve. It is better to use double boiler. Mrs. W. H. Harris. Pineapple Salad One can sliced pineapple, cut in small pieces, one cup of walnut meats or pecan meats, mix all together with cooked cream dressing and serve on tender lettuce leaves. Serve cold. Bird’s Nest Salad Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard boiled egg, dress with mayonnaise and garnish with pimentoes and whites of the eggs chopped fine. Mrs. H. E. Grores. 34 KNOX GELATINE is measured ready for use—two envelopes in each package Banana Salad Use large ripe bananas. Cut into halves. Roll into chopped English walnuts, serve on lettuce and pour salad dressing on top. Mrs. J. E. Rupy. Fruit Salad Put layers of bananas, oranges, grated cocoanut and pine- apple in a dish. Sweeten and let stand a while before serving. Mrs. J. E. Rupy. Salad Dressing Mix Break in 1% teaspoon salt. 1 egg and beat vigorously a few 1 teaspoon sugar. seconds. 1 teaspoon dry mustard Pour in Pinch of pepper. 1 tablespoon wesson oil and beat a Add 1 tablespoon of water. few seconds, then add 2 cups of Stir, then add 1 tablespoon lemon the oil and beat until it thickens. Juice or vinegar. Mrs. P. B. Macruper. Chicken Salad Boil chicken until tender and cut in small pieces, add celery chopped fine, two boiled eggs, a few pieces of pickle, if desired, add one cup mayonnaise and season with salt and pepper. Mrs. R. B. Tempreton. Chicken Salad 4 or 5 pound chicken. 1 big stalk celery. Pepper and salt. 1 pint mayonnaise. Cook chicken until real tender, dice chicken and celery, add pepper, salt and mayonnaise and serve on lettuce or as sand- wishes. Mrs. W. Il. WELLONS. Cold Slaw Dressing 34 cup vinegar. 1 egg. 1 dash cayenne pepper. 2 teaspoons sugar. 1 pinch mustard and salt. Lump of butter size of an egg. Beat egg and butter together, then add vinegar and other ingredients. Set over fire, stir constantly until it reaches the boiling point and becomes thick. Mrs. T. T: WELions. 35 See that the name KNOX is on each package of Gelatine you buy Orange-Pecan Salad 1 banana. 14 cup pecan-meats. 2 oranges. Lettuce. French dressing.

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