Delicacies

Mix thoroughly raisins, cheese and nuts. Then cream in the mayonnaise well and smoothly. Add salt to taste. Spread the larger, crisp lettuce leaves thickly with the mixture and roll up like a jelly-roll and bind with strips of pimento. This makes a good salad to serve with a large dinner. — Mrs. John Trefsger. Cabbage and Pineapple Salad Yi head of medium sized but very solid cabbage 1 small can shredded pineapple. mayonnaise Shred the cabbage very fine. Drain all the juice from the pineapple ; mix the two with very thick mayonnaise, and serve in nests of lettuce. Diced apple may be used instead of pineapple. — Mrs. Paul Valle. —29— Salad and Salad Dressings Thursday Club Delicacies Tomato Gelatin Salad Soften 1 ounce of gelatin in Y* cup of water. While letting this soften, boil together for 15 minutes: 2^2 cups cooked tomatoes 2 cloves 1 sliced onion l/2 teaspoon of salt 1 stalk of celery a few drops of tobasco sauce 1 bay leaf Then add gelatin, stirring well until dissolved. Strain and place in mold. — Mrs. J. M. Taylor. Poinsettia Salad Peel and thoroughly chill as many tomatoes as will be needed, and when ready to serve, cut into eighths, not quite severing the sections at the bottom, and spread apart like the petals of a flower. Place each on a lettuce leaf, dust lightly with salt and pepper, fill center with mayonnaise, then cover mayonnaise with green peas that have been thoroughly mingled with French dressing. — Mrs. Russell Engler. Celery Salad Heart and stalks of celery to fit salad plate. Tie with string and boil in salted water until tender. Chill and cut into 4 or 5 lengthwise and then pour the dressing over this — dot with sliced olives. For the dressing : A dash of salt, pepper, scraped onion, catsup, Worcestershire sauce, paprika and chopped parsley. Two-thirds oil, and one-third vinegar. — Mrs. J. Kelso Macpherson. Beet Salad Boil six beets until well done, remove skin and cut in small cubes. Two hard boiled eggs chopped fine and one cup of chopped celery. Mix in just enough mayonnaise to season. Allow salad to be chilled thoroughly and serve on lettuce leaves. — Mrs. T. Mcrald Hunter. —30— Thursday Club Delicacies Salads and Salad Dressings Perfection Salad 1 pkg. gelatin l/2 cup cold water x/2 cup mild vinegar 1 pint boiling water 1 teaspoon salt juice of one lemon y2 cup sugar 1 cup finely chopped cabbage 2 cups chopped celery 2 pimentoes cut fine Mold. Serve on lettuce with mayonnaise. ■ — Mrs. David Millan. Celery Salad Cut the hearts of celery in }4 inch pieces ; there should be 2 cups. Add 1 cup pecan, meats broken in quarters and 1 cup white cabbage cut in fine shreds. Moisten with mayonnaise. — Mrs. Foster McClure. Salmon Salad 1 can pink salmon 4 hard boiled eggs — sliced 1 cup drained canned peas 1/^ cups boiled salad dress- 1 cup diced celery ing. Mix the ingredients reserving 2 eggs to slice on top. Arrange on lettuce leaf. — Mrs. Cornelius Butler. Crab-Pineapple Salad 1 can sliced pineapple, cubed 1 can crab Mix with mayonnaise and serve in tomato cups with mayonnaise, on lettuce. — Mrs. Charles E. Shallenberger. Hot Crab Salad Part 1. Meat of 2 crabs or 1 can White Sauce. ]A cup blanched almonds 2 tablespoons flour 3 hard boiled eggs cut fine 2 tablespoons butter y2 can pimentoes, cut fine