The blue ribbon cook book

Take equal proportions of cold chicken and celery, cut not too small. To a quart of chicken and celery pour over one half cup of French dressing and let it marinate half or whole morning, and when ready to serve mix with mayonnaise dressing. NUT AND CELERY SALAD. Mix equal parts of pecans, almonds, English walnuts, and celery. Marinate in oil, and serve with a French dressing with a border of curly celery. TOMATOES STUFFED WITH CHEESE. Take equal proportions of Neufchatel and Roquefort cheese and blend well together; mix with mayonnaise dressing. Remove centers out of tomatoes, fill with the cheese and serve on lettuce leaf. PINEAPPLE AND NUT SALAD. 1 can pineapple. 1 cup English walnuts. Remove the juice from the pineapple, cut into pieces about the size of an English walnut; add the walnuts and serve with whipped cream or mayonnaise. WALDORF SALAD. Mix equal quantities of finely cut apple and celery, and moisten with mayonnaise dressing. Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the salad, replace tops, and serve on lettuce leaves. LOBSTER SALAD. 1 cup of boiled lobster. J cup chopped celery. Mix together and serve with mayonnaise dressing. Serve in lobster shell, red apples, or lettuce leaf. WATER CRESS SALAD. Freshen the water cress in very cold water until it becomes crisp. Dry thoroughly without bruising. Mix with it two sour apples sliced thin and French dressing. PEPPER AND GRAPE FRUIT SALAD. Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves and serve. SWISS SALAD. Mix one cup cold cooked chicken, cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. GREEN GRAPE SALAD. Select firm, acid grapes; serve in a head of lettuce with the cooked mayonnaise, only with a little more cream added to it, or with a cream dressing, for which mix half a teaspoonful of salt, half a teaspoonful of mustard, one fourth teaspoonful of sugar, one egg beaten slightly, two tablespoonfuls of oil, three fourths cup of rich cream, and a scant quarter of a cup of vinegar. TOMATO JELLY. Cook one half can of tomatoes for ten minutes, with a pinch of soda if very acid. Add half a teaspoonful of salt and rub through a sieve or strainer. Pour over it one fourth box of gelatine which has been soaked in one fourth cup of cold water; mold, and when congealed, serve on lettuce with mayonnaise dressing. SALAD A LA JARDINE. To one pint of ground, boiled chicken, add equal parts of asparagus tips, peas, chopped string beans, chopped celery, and a few pecan kernels. Mix carefully and pour over it mayonnaise. EGG SALAD. Boil the eggs twenty minutes. Peel off the shells and cut the eggs in half lengthwise. Remove the yelks, put in a bowl and cream. Take two eggs well beaten, half a teaspoonful of dry mustard, three tablespoonfuls of rich, sweet cream, one tablespoonful of salt, one teaspoonful of pepper, two tablespoonfuls of olive oil, and one and a half tablespoonfuls of vinegar. Boil all until very thick and mix with the cooked yelks. Fill the whites, and when cold serve with mayonnaise. SALAD DRESSINGS. MAYONNAISE No. 1. Yelk of 1 hard-boiled egg. 1 teaspoonful of mustard. Salt and pepper to taste. Yelk of 1 raw egg, well beaten.