The Cook County cook book

EAST INDIA SALAD.— Work 2 10-cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add J^ cup of grated Young America cheese, 1 cup of whipped cream, and % tablespoon granulated gelatin soaked in 1 tablespoon of cold water and dissolved in 1 tablespoon of boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill center with lettuce leaves, and serve with curry dressing. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. « EGG SALAD. — Take the required number of cold, hard-boiled eggs, slice thin, and lay on lettuce leaves or run the whites and yolks separately through a food press and place a layer of the whites on the lettuce leaves and then a layer of yolks, and cover with salad dressing. — Mrs. Conklin, 914 N. Sth Ave., Maywood, Ill. VARIATION I.— Eggs boiled hard, take the yolks out whole and chop the white with some lettuce. Put the yolks through a vegetable press and sprinkle over whites and lettuce. Serve with salad dressing.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. EGG AND TOMATO JELLY SALAD.— Cook a pt. of tomatoes, a bay leaf, a slice of onion, and a stalk of celery 15 minutes; add % package of gelatin, softened in % cup of cold water, then strain. Chill 4 cups. Press Vz a cooked egg, dipped in liquid gelatin, against the side of each cup; when set, fill with the jelly. Unmold on shredded lettuce, dressed with French dressing. Serve with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, 111. EGG-PLANT SALAD.— Cut cold boiled egg-plant into dice and serve with crisp lettuce and French dressing. — 'Chopped chervil or parsley may be sprinkled over it. — Mrs. Frank Mullins, Franklin, 111. ENDIVE AND EGG SALAD.— Arrange a head of wellwashed and dried endive on a salad dish with the blanched leaves in the center. Dispose about the blanched heart 4 hard-boiled eggs, cut lengthwise into quarters. Mix ^ a teaspoon of salt, a teaspoon of paprika and 6 tablespoons of oil. Stir in gradually 3 tablespoons of vinegar. Pour over the endive and egg, or use a good French dressing. Pass together when serving. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. FARMERS' SALAD. — In spring and early summer, the tender plant of dandelions make a most appetizing and wholesome salad. Pick over and wash carefully, lay in ice-cold water 4 hrs. to become crisp. Break coarsely and serve with bacon dressing. Fresh made cottage cheese, salt, pepper, vinegar and young onions may be added. — Mrs. D. C. Daniels, Arlington Heights, 111. FETTICUS SALAD.— Wash 2 cups of fetticus and dry leaves well, add preferred dressing, sprinkle with 1 teaspoon of grated onion. — Mrs. Chris. Worthington, Des Plaines, 111. FISH SALAD. — Mix any kind of cold fish with pickled gherkins, or any other kind of green pickle. Garnish with slices of lemon and some parsley. — Mrs. Robert Appleton, 1128 Center Ave., Wilmette, 111. WHITE-FISH SALAD.— Flake cold cooked white-fish, season with French dressing, and serve on lettuce with mayonnaise, to which a mashed sardine has "been added. Garnish with sliced cucumbers or cubes of cucumber aspic. Finely cut cabbage or celery may be added. — Mrs. A. C. Christy, Glen View, 111.