The Chapel Hill cook book

Use two cans of halved pears. Dry pears thoroughly and with soft camel's hair paint brush tint the pear, starting at the large end and shading up to natural color. Use red vegetable coloring. Rub up Philadelphia cream cheese with pepper, salt, celery seed and chopped nuts. Make a ball of cheese and put in hollow of pear. Squeeze gently two halves together. Stick a clove in large bottom end and a green leaf in other end. Serve on platter with lettuce and mayonnaise. The Chapel Hill Cook Book MRS. PAT'S SLAW To shredded cabbage add a suggestion of onion. Marinate with sugar and vinegar to taste. When ready to serve, drain well and mix with homemade mayonnaise. TOMATO ASPIC 1 qt. can tomatoes 2 stalks celery 6 cloves 2 tablespoons tomato 1 small onion catsup 2 teaspoons salt 1 box Gelatin 2 teaspoons sugar 1 cup cold water ¼ teaspoon black pepper Cayenne to taste Dissolve gelatin in cold water. Boil other ingredients together until onion, tomatoes, and celery are soft, then while boiling hot stir in gelatin. Strain, pour in individual molds. Chill. Serve on lettuce with mayonnaise. Mrs. Bruce Whitmire. TOMATO-CHEESE SALAD Serves Eight 1 cup (small can) tomato % cup cold water soup 1 cup mayonnaise 3 packages Philadelphia IV2 cups chopped celery, cream cheese green pepper and 2 tablespoons gelatin onion Boil soup, add cheese, and whip until melted. Add gelatin which has been soaked in cold water. Cool. Add last two ingredients and pour into shallow pan and chill. Cut in squares and serve on lettuce. Mrs. Y. Z. Cannon. WALDORF SALAD Cut sour crisp apples into half inch dice, add an equal quantity of chopped celery, salt to taste and mix with mayonnaise. If liked add 1 cup sliced English walnuts to each cup of the apples and celery. MISCELLANEOUS SUGGESTIONS The following will also be found good combinations for salads. Arrange in an attractive way on lettuce leaves and serve with French, mayonnaise, or boiled dressing as preferred. Asparagus and pimentos. Sliced cucumber and tomato. Sliced tomato, finely minced onion, and shreds of green pepper. Cubes of cold Irish potato, chopped hard-boiled eggs and celery. Ring of green peas with minced chicken and celery in center. Nuts and green peas in tomato shells. Sweetbreads and celery. Chicken, firm portion of tomato cut in small pieces, celery. Cream cheese, nuts and parsley mixed well and molded in balls. Grapefruit and strawberries, or grapefruit and bananas. Malaga grapes, seeded and cut in half, celery and nuts. Pineapple, maraschino cherries and crystallized ginger. Large peaches, peeled and halved, seed cavities filled with chopped almonds. The Chapel Hill Cook Book DRESSING FOR COLE SLAW Yolks of 2 eggs Yz cup vinegar % cup sugar 1 tablespoon butter Beat eggs, melted butter and sugar, add vinegar, cook until thick. Add celery seed, salt, and pepper to taste, and thin with a little cream. Mrs. M. S. White. FRENCH DRESSING % teaspoon salt 3 tablespoons vinegar % teaspoon pepper or lemon % cup olive oil Rub bowl with garlic or onion. Have all ingredients cold. Beat. FRUIT SALAD DRESSING 1/3 cup lemon juice Yolks of 2 eggs well beaten V2 cup orange juice 1 cup sugar 1/3 cup pineapple juice Cook in double boiler until thick. Cool. Fold in % pint whipped cream. Mrs. E. E. Peacock. FRUIT SALAD DRESSING 1 cup whipping cream 1 tablespoon lemon juice