The Central cook book

Cut the white of three hard-cooked eggs lengthwise in strips one-fourth inch thick. Arrange these on lettuce leaves as the petals of a flower. Mix half the yolks with an equal amount of mayonnaise. Drop the mixture in the center of the petals. Put the remaining yolks through a sieve and sprinkle over each salad. This makes three salads. Miss Lourns Murcuison. Grape Fruit and Orange Salad Slice grape fruit and orange, arrange on lettuce, garnish with blanched almonds, shredded. Serve with French dressing. Miss Lourns Mourcuison. Salmon and Pea Salad Two cupfuls of flaked salmon are mixed with 2 cupfuls of peas and season with celery, salt and paprika. Serve on lettuce with mayonnaise dressing. Miss Lourns Murcuison. Tuna Fish Salad 1 can tuna fish. 2 dill pickles (chopped fine). A few stalks of celery. 2 hard-boiled eggs. Mix with salad dressing and add salt and a pinch ‘of red pepper. Mrs. R. B. Temprieron. Surprise Egg Salad 14 cup chopped celery. ¥ cup chopped cooked chicken or 6 eggs. ham. 1 cup mayonnaise or cooked salad _ 6 stuffed olives. dressing. 1 head of lettuce. Cover the eggs with boiling water and set where they will be at the boiling point, but where the water will not bubble for three-quarters of an hour. Put in cold water until chilled, shell and leave in cold water until ready to serve. Arrange salad leaves on dish. Mix the celery, cooked chicken, half the mayonnaise. With a sharp knife cut off the small ends of the eggs and with a small spoon remove the yolk, being careful not to break the white. Fill each with the chicken mixture and stand, cut end down, on the lettuce. Put spoonful of mayonnaise between eggs and sprinkle with yolks which have been put through a potato ricer. Decorate with the stuffed olives cut in slices. Miss Mary D. Groree. Ask your grocer for Knox Gelatine—take no other Waldorf Salad Dice two cups apples, one and one-half cups celery, two cups pineapple and one cup seedless raisins or grapes. Mix thoroughly with mayonnaise. Serves from four to six persons. Mrs. U. B. Alexander. Waldorf Salad Two cups diced apples, one cup celery, cut in pieces, lettuce, one-half cup nut meats broken in pieces. Mix apples, celery and nuts. Moisten well with mayonnaise. Arrange on crisp lettuce leaves with salad dressing over the top. Garnish the top with halves of nut meats, if desired. Miss Mary D. Grorer. Stuffed Celery Sticks One cream cheese, walnut meats, paprika and mayonnaise. The large outside stalks of celery should be used. Scrape, wash well, then lay in cheese cloth on ice until wanted. Mix the cheese with dressing and fill the celery stalks rounding, sprinkle with chopped walnut meats and paprika. Serve on bed of lettuce leaves with rings of sweet green pepper for garnish. Miss Mary D. Groree. Salmon Salad One can salmon, two boiled potatoes, two dill pickles, few olives, celery, one very small chopped onion, three hard boiled eggs, season with vinegar, pepper and salt, mix thoroughly with dressing made of three tablespoons French’s cream salad mustard, three tablespoons cream or milk, one teaspoon sugar. Let stand for few hours before serving. The eggs may be sliced and placed on top, also some of the olives if desired. Russian Salad Dressing V4 teaspoonful mustard 1 teaspoonful Worcestershire sauce: 4 teaspoonful salt. 1 tablespoonful vinegar. | 1/8 teaspoonful white pepper. 1 tablespoonful lemon-juice. 1/8 teaspoonful paprika. 1 tablespoonful minced green pepper. ¥ cupful salad oil. 2 teaspoonfuls minced parsley. 1 teaspoonful grated onion. 1 tablespoonful chili sauce.