The Central cook book

Remove skin and fibre from oranges and grapefruit and pare apples and banana. Cut them, with pineapple into small pieces, mix all together and let stand to blend. Drain, mix with any good salad dressing. Fruit Salad There are many delicious fruit salads but the following combinations are very good: Quantities in proportion to number to be served: Apples, oranges and bananas all sliced up together with salad dressing, pineapple, pears and white grapes, seeded, with mayonnaise. Apples, celery and nuts, or sliced bananas lengthwise in halves covered with dressing and sprinkled with ground peanuts. Each to be served on crisp lettuce leaves. Nuts may be added to either one. SALAD DRESSING Beat two whole eggs until light, add two and one-half tablespoons vinegar, one-half teaspoon salt, one teaspoon sugar and one teaspoon butter, cook until it thickens, cool. Take as much cream as you have dressing, whip stiff and add to dressing. This is good with almost any fruit salad, but some are better with mayonnaise. Mrs. U. B. Alexander. Fruit Salad. 3 tablespoonsful Knox’s gelatine. Y cup cold water. 1 cup boiling water. 21% cups gingerale. 3 tablespoons sugar. 1 tablespoon lemon juice. Dash of salt When it begins to congeal add: 1 cup cherries. _ 14 cup celery (cut fine). 1 cup chopped pineapple. Y4 cup nuts, chopped fine. Serves eight. Mrs. J. E. Sawyer. Potato Salad Six medium sized potatoes, pared and cut in thin slices. Cook till tender in salted water. Mash potatoes and season with pepper, celery seed or onion chopped fine. Stir in yoke of one egg and mix thoroughly. Garnish with slices of hard-boiled egg. Mrs. J. T. Crowther. ea Give the growing children Knox Sparkling Gelatine Potato Salad Slice and cut in pieces one quart of cold boiled potatoes, one small onion and three hard-boiled eggs. Season to taste, mix together. Use for dressing one-half pint of vinegar, sweeten to taste, one teaspoon of mustard, a lump of butter the size of an egg, one tablespoon of cream. Let this come to a boiling point and pour over the ingredients. After stirring well, garnish with slices of hard-boiled eggs. Mrs. M. D. Strutcher. Potato Salad Mash or cut in cubes, cold boiled potatoes, one mellow apple, one onion, one or two stalks of celery, one green or ripe sweet pepper, hard-boiled eggs. Mix with dressing made from half cup sweet milk, one egg beaten into it, boil until it thickens; then add a tablespoonful of butter, one of sugar, some salt, pepper and mustard to taste. Slice hard-boiled eggs and place on top, garnish with tips of celery or parsley. ’ Mrs. U. B. Alexander. Potato Salad Boil five medium size potatoes, cool and dice. To these add six sticks of celery and two pimentoes diced. If onions are liked chop one fine, salt slightly. Mix these with one-half cup mayonnaise. Line salad bowl with lettuce. Place salad on this leaving lettuce arranged around the edges. Cut pimento into strips, like petals and arrange as a flower. Grate yolk of boiled egg for center. Mrs. R. E. Price. Chicken Salad Boil chicken until it is tender and cut in small pieces, cut also whites of a dozen hard boiled eggs. Add chopped cabbage and celery in equal quantities. Pound yolks of eggs fine and add two tablespoons of sugar and butter. One teaspoon of mustard with pepper and salt to taste. Finally add half a tea cup of good vinegar. Mix thoroughly. | Mrs. M. D. Strutcher. Chicken Salad Mix white meat of cold, boiled chicken cut fine, with about same quantity of celery, one hard-boiled egg, a little mayonnaise dressing, and let stand in cool place about one hour. Serve on lettuce and spread with mayonnaise over top. Garnish with stuffed olives and one hard-boiled egg sliced. Knox Sparkling Gelatine improves Soups and Gravies Egg Salad