The Chapel Hill cook book

Combine pineapple, celery and nuts. Mix with Fruit Salad Dressing. Serve on crisp lettuce leaves and garnish with cream cheese balls, sprinkled with paprika, and strips of green pepper. FROZEN FRUIT SALAD 1 large can crushed 1 cup blanched almonds pineapple 24 marshmallows cut small 1 large can white Maraschino cherries cherries — remove seed Mix above. 4 egg yolks. Beat well 4 tablespoons sugar 4 tablespoons taragon vinegar Cook in double boiler until thick. Stir constantly with wooden spoon. When cold mix with one pint stiffly beaten cream. Add to fruit mixture and turn into freezing pans. Mrs. Lawrence Thompson. GINGER ALE SALAD 1 can sliced pineapple 2 packages lemon Jello (cut) % lb. blanched almonds 1 can white cherries (cut) (cut) 1 cup ginger ale Dissolve Jello in fruit juice and add cup of hot water. After it cools add other ingredients. Pour in mold that has been dipped in cold water. Serve with mayonnaise. Mrs. H. M. Wagstaff. The Chapel Hill Cook Book GOLDEN GLOW SALAD 1 package lemon Jello 1 cup crushed pineapple 2 cups hot water 1 cup grated carrots Juice of 1 lemon % cup chopped nuts Dissolve the Jello in the hot water. Add the lemon juice and let stand until cool, then add the rest of the ingredients and pour into wet molds. Mrs. R. H. Sherrill. GRAPE SALAD 1 package lime Jello 1 doz. marshmallows 1 lb. white grapes (seedless) Cut grapes and marshmallows fine. Let lime Jello nearly congeal, then add grapes and marshmallows. Place in refrigerator, not in icetray. Serve on lettuce with mayonnaise. Mrs. Edward J. Snow. MATALEA'S SALAD 2 cups cottage cheese 2 tablespoons gelatine, 1 cup tomato catsup plain 2/3 cup French dressing 1 package lime Jello 1 cup mayonnaise 1 small bottle stuffed olives, sliced Make Jello according to directions on package. When cool, pour into wet mold, add sliced olives and put aside to congeal. Mix cheese, tomato catsup, French dressing and mayonnaise, blending well. When jelly is firm, pour cheese mixture over jelly and set in ice box until ready to serve. Unmold, garnish with slices of avocado pear, grapefruit and crisp lettuce leaves. Serve with mayonnaise. Serves 12. Mrs. A. D. Perkins. MAYONNAISED CHICKEN 1 hen 2 cups stiff mayonnaise 1 cup celery 1 cup skimmed stock 1 cup almonds 2 envelopes Knox Gelatin 4 hard-boiled eggs 2 cups sweet Chow Chow 2 cups English peas 1 cup boiling water (not drained) cup cold water Boil chicken until tender. Dice chicken, celery, almonds, and eggs. Drain peas. Dissolve gelatin in cold water. Then add boiling water and hot stock. Cool and then add mayonnaise and mix well. Add remaining ingredients. Put in Mary Ann cake shell molds to congeal. When ready to serve turn out and fill centers with tomato aspic cut in blocks. Place pimentos diced and whole stuffed olives on top of mayonnaise. Serves 20 people. Mrs. Frank Graham's Cook. BLUSHING PEAR SALAD