2 egg yolks 1 tablespoon vinegar 1 tablespoon sugar Vz lb. marshmallows Cook eggs, vinegar and sugar in until quite thick. Cool slightly and then gradually add the pineapple and in chopped nut meats last. Serves 6 SALAD 5 slices pineapple 1 cup nut meats 1 pt. whipped cream double boiler, stirring constantly fold in the whipped cream and marshmallows cut in pieces. Put or 8. Mrs. A. R. Newsome. JELLIED CABBAGE SALAD 1 cup shredded cabbage 1 cup hot water 1 cup green peas 3 tablespoons vinegar 1 cup chopped celery 3 tablespoons lemon juice 2^ tablespoons gelatine % cup sugar dissolved in % cup 1 teaspoon salt water then added to Serve with mayonnaise. Mrs. H. W. Odum. CARROT SALAD 2 bunches carrots 1 medium onion 1 whole stalk celery 2 hard-boiled eggs Chop mixture with mayonnaise, and serve on lettuce. CRANBERRY SALAD 2 cups raw cranberries 1 small orange (seeded) Run through food chopper. Cover with % cup sugar. Let stand 1 hour. Add to 1 box lemon jello, made as usual. Add % cup nuts if desired. Mold. Mrs. H. W. Odum. CHEESE AND FRUIT SALAD Y2 cup chopped dates 2 teaspoons lemon juice V2 cup crushed pineapple V2 cup mayonnaise 3 oz. cream cheese Y2 cup whipping cream Mash cheese, add mayonnaise, and blend until smooth and soft. Fold into whipped cream. Add fruit and mix lightly but thoroughly. Pour into freezing tray and freeze as rapidly as possible. Serves 6. Mrs. R. W. Bost. BLACK CHERRY SALAD 1 can black cherries 3 cakes cream cheese 3 packages orange jello 4 oranges Drain cherries well, pour in ring mold. Dissolve jello as directed on package. Pour Y2 over cherries and let congeal. Mix cheese with Worcestershire sauce, a little salt and mayonnaise. Spread this on top of cherries and place sections of 4 oranges on cheese; then pour remain- ing half of jello, and congeal. Serve with mayonnaise, combined with whipped cream to which chopped toasted almonds have been added. Mrs. Frank Miller. 34 The Chapel Hill Cook Book CUCUMBER JELLY SALAD 1 pt. grated cucumber 2 teaspoons cold water Salt and paprika 6 halves walnut-meats 2 tablespoons vinegar Mayonnaise 1 tablespoon oil . Lettuce leaves 1 teaspoon gelatin Peel cucumber, removing most of the white along with the green skin. Grate enough to give 1 pt. and season with salt, paprika, vinegar and oil. Add gelatine mixed with cold water. Place over fire until warm and well mixed, not boiled. In the bottom of individual molds put a half kernel of walnut, then pour in the cucumber mixture and set in re- frigerator to cool. When ready to serve, turn each mold on to a nest of young lettuce leaves and add mayonnaise. Mrs. J. S. Henninger. FROZEN SALAD 1 large can grated 1 package cream cheese pineapple 1 cup whipped cream 12 marshmallows % cup mayonnaise Cut marshmallows in small pieces, mash cream cheese, mix all to- gether. Add pineapple, cream stiffly whipped and dressing. Mix well. Fill one large or two small electric refrigerator pans and let freeze until firm. Serve on lettuce leaf topped with mayonnaise mixed with cream. Mrs. Susan C. Southerland. PINEAPPLE, CELERY AND NUT SALAD iy2 cupfuls canned pine- IV2 cupfuls celery, apple, cut in cubes cut in pieces 1 cupful chopped nuts ✪ Frozen Salad

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2 egg yolks 1 tablespoon vinegar 1 tablespoon sugar Vz lb. marshmallows Cook eggs, vinegar and sugar in double boiler, stirring constantly until quite thick. Cool slightly and then gradually add the pineapple and in chopped nut meats last. Serves 6 SALAD 5 slices pineapple 1 cup nut meats 1 pt. whipped cream double boiler, stirring constantly fold in the whipped cream and marshmallows cut in pieces. Serves 6 or 8. Mrs. A. R. Newsome. JELLIED CABBAGE SALAD 1 cup shredded cabbage 1 cup hot water 1 cup green peas 3 tablespoons vinegar 1 cup chopped celery 3 tablespoons lemon juice 2^ tablespoons gelatine % cup sugar dissolved in % cup 1 teaspoon salt water then added to Serve with mayonnaise. Mrs. H. W. Odum. CARROT SALAD 2 bunches carrots 1 medium onion 1 whole stalk celery 2 hard-boiled eggs Chop mixture with mayonnaise, and serve on lettuce. CRANBERRY SALAD 2 cups raw cranberries 1 small orange (seeded) Run through food chopper. Cover with % cup sugar. Let stand 1 hour. Add to 1 box lemon jello, made as usual. Add % cup nuts if desired. Mold. Mrs. H. W. Odum. CHEESE AND FRUIT SALAD Y2 cup chopped dates 2 teaspoons lemon juice V2 cup crushed pineapple V2 cup mayonnaise 3 oz. cream cheese Y2 cup whipping cream Mash cheese, add mayonnaise, and blend until smooth and soft. Fold into whipped cream. Add fruit and mix lightly but thoroughly. Pour into freezing tray and freeze as rapidly as possible. Serves 6. Mrs. R. W. Bost. BLACK CHERRY SALAD 1 can black cherries 3 cakes cream cheese 3 packages orange jello 4 oranges Drain cherries well, pour in ring mold. Dissolve jello as directed on package. Pour Y2 over cherries and let congeal. Mix cheese with Worcestershire sauce, a little salt and mayonnaise. Spread this on top of cherries and place sections of 4 oranges on cheese; then pour remaining half of jello, and congeal. Serve with mayonnaise, combined with whipped cream to which chopped toasted almonds have been added. Mrs. Frank Miller. The Chapel Hill Cook Book CUCUMBER JELLY SALAD 1 pt. grated cucumber 2 teaspoons cold water Salt and paprika 6 halves walnut-meats 2 tablespoons vinegar Mayonnaise 1 tablespoon oil . Lettuce leaves 1 teaspoon gelatin Peel cucumber, removing most of the white along with the green skin. Grate enough to give 1 pt. and season with salt, paprika, vinegar and oil. Add gelatine mixed with cold water. Place over fire until warm and well mixed, not boiled. In the bottom of individual molds put a half kernel of walnut, then pour in the cucumber mixture and set in refrigerator to cool. When ready to serve, turn each mold on to a nest of young lettuce leaves and add mayonnaise. Mrs. J. S. Henninger. FROZEN SALAD 1 large can grated 1 package cream cheese pineapple 1 cup whipped cream 12 marshmallows % cup mayonnaise Cut marshmallows in small pieces, mash cream cheese, mix all together. Add pineapple, cream stiffly whipped and dressing. Mix well. Fill one large or two small electric refrigerator pans and let freeze until firm. Serve on lettuce leaf topped with mayonnaise mixed with cream. Mrs. Susan C. Southerland. PINEAPPLE, CELERY AND NUT SALAD iy2 cupfuls canned pine- IV2 cupfuls celery, apple, cut in cubes cut in pieces 1 cupful chopped nuts

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Frozen Salad

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