Dainty recipes

Place crisp lettuce leaves on dish. On this put one slice of canned pineapple. In center of pineapple put a large green canned fig. Around fig make a ring of Philadelphia cream cheese, (soften with cream and use pastry bag). Cut marshmallow in four pieces and place around pineapple. Pour French dressing over salad and serve. ALLIGATOR PEAR SALAD A ring of pear, one-half inch thick, the hold filled with grapes, seeded and peeled, stuffed with cheese, French dressing. Strips of pear, grapefruit and orange on lettuce with French Dressing. CHEESE SALAD MOULD Two cakes cream cheese; one cup whipped cream; one cup chopped nuts; one tablespoon gelatin dissolved in one tablespoon cold water ; one-half cup pineapple juice; pinch of salt and cayenne pepper. Dissolve cheese with pineapple juice, dissolve gelatin by putting in pan of hot water, mix ingredients, add gelatin, put in mould and chill. Delicious when served in ring mould with chopped fruit and mayonnaise in center. MODIFIED RUSSIAN DRESSING To one cup of mayonnaise add one cup catsup and one hard boiled egg, put through ricer. Pour on head lettuce and add another hard boiled egg which has been through ricer when ready to serve. PINEAPPLE SALAD One large can sliced pineapple cut up; four or five cucumbers diced; four lemons; one tablespoon sugar; one and one-half envelope gelatin, dissolve in one-half cup water mixed with pineapple juice. This makes two small moulds. CHEESE SALAD One and one-half packages of Philadelphia cream cheese, creamed very smooth; add chopped green peppers and chopped pecans; one cup mayonnaise; two cups stiff whipped cream. Pack in ice and stand three hours, and serve with either mayonnaise or French dressing. SANDWICH LOAF Trim a loaf of bread, slice thin lengthwise, spread each slice with green pepper, run through grinder; cheese and mayonnaise. Put loaf together. Ice with Tomato aspic. ADELINE RUSSIAN SALAD One cheese (Philadelphia); green pepper; one-half cup celery; one-third cup pecans; one envelope gelatine; mayonnaise; one cup whipped cream. CHEESE AND NUT SALAD Three packages Neufchatel cheese; one cup pecan meat (broken up); One cup cream whipped light; one cup mayonnaise; one and one-half teaspoon gelatin dissolved in one-half cup water. Mash cheese, add nuts, mayonnaise, gelatin, and lastly cream. Salt and pepper to taste. Stir well and put into moulds. .Let stand on ice four or five hours. Dressing ‘for above: One can pineapple, chopped; two stalks celery, chopped. Drain all juice and mix with one cup mayonnaise and put in hollow of mould. Pickles CHILI SAUCE One peck ripe tomatoes; one-half peck ripe large red peppers (hot); two quarts onions; two tablespoons salt; two cups brown sugar; one tablespoon white mustard seed; one tablespoon celery seed; one tablespoon allspice; one tablespoon cloves. Cover with vinegar and boil two hours steadily. GROUND ARTICHOKE PICKLE Four quarts artichokes; four large onions; three pints vinegar; two and one-half cups brown sugar; one tablespoon tumeric; four tablespoon salt; two tablespoon white mustard seed; two tablespoons celery seed; one-half teaspoon red pepper. Clean artichokes well with brush. Put artichokes and onions through coarsest meat grinder. Mix ingredients and simmer for thirty minutes. This makes ten pints. SLICED CUCUMBER PICKLES 100 small cucumbers sliced thin; one quart small onions sliced thin; two tablespoons salt. Let stand three hours and drain, then add two pints cold vinegar; one-half cup olive oil; one tablespoon black pepper; one ounce celery seed; one ounce white mustard seed; one-half dozen red pepper pods. Let stand in jar few days, then bottle. PICKLED ONIONS