The Cook County cook book

APPLE SALAD. — Mix together 1 cup of apples, chopped fine, and 1 cup chopped nuts, season with a little cinnamon, garnish with whipped cream and bits of jelly, and serve with a fruit dressing.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Chop apples fine or slice very thin, and mix with salad dressing, in combination with any or as many of the following as desired, and in the quantities preferred: Orange or lemon in slices or small pieces, sliced or halved maraschino cher- ries, or malaga grapes, shredded pineapple, chopped pimentos, shredded green peppers, chopped walnuts, blanched almonds, pecans, filberts, pistachio nuts, chestnuts or hazelnuts. This may be served on crisp lettuce, cress or celery tops with a garnish of any kind of whole nut meats, slices of fruit, bleached celery tops, sliced hard-boiled eggs, or shredded whites; or a slice may be removed from the top of large red apples, and the pulp scooped out, the shell filled with the salad mixture and the top replaced. Serve on lettuce leaves. Where orange forms a part of the salad, the orange shell may be used instead of the apple. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. APPLE AND CRESS.— Pare and core 4 apples into short, even sized pieces. Dress with oil, vinegar or lemon juice, salt and paprika. Dress the leaves from a bunch of cress in the same manner. Dispose the apples in a serving dish, with the cress in a wreath around it. Serve this salad with game, domestic ducks, geese, or roast pork. — Mrs. May C. May, Mayfair, 111., APPLE AND GRAPE SALAD.— Peel and cut 4 large, tart, apples fine, halve and seed ^ lb. white grapes, mix or arrange in layers in a salad bowl and just before serving add salad dressing, mixed with an equal quantity of sweet cream. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. APPLES AND ONION.— Boil 1 cup qf vinegar. If strong use half water. Mix 1 teaspoon of mustard, 1 teaspoon of corn starch. ^ teaspoon of salt, J^ teaspoon of pepper and 1 well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over 2 mildly acid apples and 1 onion, chopped fine. Serve it with lettuce cups. — Mrs. May C. May, Mayfair, 111. APRICOT SALAD. — Peel and split ripe apricots and serve on lettuce with salad dressing made without mustard and with lemon juice instead of vinegar. The cavities may be filled with maraschino cherries and nuts, if desired. Bananas, oranges and peaches may be used in the same way, separately, or in combination.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. ■Wf ^■^''''~' ~ ARTICHOKE SALAD. — Cold cooked artichokes, diced or chopped, may be served on crisp lettuce or endive with desired salad dressing, or in combination with cold boiled tongue, ham or any other meat or fowl, truffles cut in bits, sliced, minced or chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, chervil, parsley, or chopped onions. Young artichokes may be quartered and served on lettuce leaves, or served whole with the chokes and inner leaves removed and replaced with minced parsley and salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.