The bride's cook book

Mayonnaise dressing with the addition of any of the following: Beaten White of Egg Fruit Juice in Place of Vinegar Green Pepper, Chopped Olives Raspberry Vinegar Whipped Cream Chili Sauce Pimento Minced (Puree) Chives Tabasco Sauce Sardines Reduced to a Paste SUGGESTIONS FOR COMBINA- TIONS FOR SALADS Fruits and vegetables may be cut in cubes, balls, shredded, or fancy shapes. They should be marinated with French dressing and allowed to stand for half an hour before placing on lettuce leaves or adding mayonnaise (if it is to be used). Containers for these may be made of orange or lemon rind, apples, peppers, tomatoes, peaches, pears, cabbage leaves, lettuce hearts, whole cabbage, beet shells, cucumbers, romaine leaves. Vegetables Carrots, Peas Beets, Potato Beets, Peas Beets, Stuffed with Cabbage Tomatoes and Cucumbers (French dressing) Tomatoes and String Beans (French Dressing Tomatoes and Asparagus SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. jffrankltn l|osyttal SITUATED 350 FEET ABOVE SAN FRANCISCO BAY, WITHIN A SEVEN ACRE PARK AND GARDEN. LARGE SUNNY ROOMS. FIVE OPERATING ROOMS. EQUIPMENT UNSURPASSED. X-RAY AND SPE- CIAL MATERNITY DEPARTMENT. FOR FURTHER INFORMATION ADDRESS Jranklttt Ifn^pttal 14th and Noe Streets SAN FRANCISCO CALIFORNIA Artichoke Bottoms, Grapefruit and SARDINE SALAD Pimento (Macedone Salad) Turnips, Carrots, Potatoes, Peas and Beans Fruits Apple, Water Cress Peach Halves Filled with Mayonnaise and Nuts Peach Halves Stuck with Almonds covered with Mayonnaise Fresh Apricots, Almonds, or Pine Nuts Pineapple, White Cherries, Orange, Grapefruit Apple, Celery and Dates Apple, Celery, Nut Meats Bananas and Peanuts or Nuts Apples, Grapes and Walnuts Pineapple and Cream Cheese Pineapple, Tomatoes and Cream Cheese Grapefruit, Oranges, White Grapes Canned Cherries and Nuts Apples, Cream Cheese. Pimento 1 Head Lettuce 1 Can Sardines Celery Stalks, Small Pickles, Stuffed Olives, Mayonnaise, Paprika Break fish in pieces with silver fork. Add mayonnaise to the other ingredients and toss the whole lightly together with a fork. Serve in tomato cups or on lettuce leaves with mayonnaise and olives. SARDINE AND EGG SALAD BEET AND CELERY SALAD Boiled Beets Celery Lettuce Mayonnaise Scoop out inside of beets; cut celery into small bits and mix with mayonnaise. Fill beets with mixture and set them in ice until very cold. Serve on crisp lettuce leaves. TOMATO ASPIC SALAD 1 Can Tomatoes 1/2 Box Gelatine 1/2 Teaspoon Onion Juice 1 Teaspoon Sugar Bay Leaf, Parsley, Salt, White Pepper Mayonnaise Drain liquor from tomatoes, soak gelatine one-half hour in cup of cold water. Put tomato liquor into a sauce pan with the bay leaf, onion juice and sprig of parsley, seasoning with the salt and pepper. Bring to a boil; simmer twenty minutes. Stir in the gelatine, add the sugar. As soon as dissolved strain through a flannel jelly bag. Pour into wet melon or border mold; set in a cold place to form. When stiff turn out on platter, garnish with lettuce leaves and pour mayonnaise over it. FRUIT SALAD Yz Cup Chopped Walnuts 2 Apples, Sliced Thin Yz Cup Chopped Celery Mix with lettuce leaves with cooked salad dressing. EGG SALAD 6 Eggs 1 Doz. Potatoes Onion