Durham cook book ...

CANDLE SALAD. Arrange one slice of pineapple on a bed of shredded lettuce, fill center of pineapple with one-third banana, on top of banana scoop out a place and put cherry in banana and serve with mayonnaise. — Mrs. Annette Markham. GOLDEN ROD SALAD. Separate yolks and whites of four hard-boiled eggs, chop whites finely, marinate with white sauce. Force eggs through a potato ricer and pile on center of whites. — Mrs. Annette Markham. COCOANUT SALAD. One can of sliced pineapple, cut in small cubes, add two cups shredded cocoanut, one-half cup olives, one-half cup sweet pickle, one can pimento pepper, mix with mayonnaise dressing. Garnish with mayonnaise, serve on lettuce. — Mrs. Annette Markham. CHICKEN SALAD. Two chickens, six hard-boiled eggs, two tablespoonfuls unmelted butter, one tablespoonful mustard, one teaspoonful sugar, one teaspoonful salt, one-half teaspoonful black pepper, Worcestershire Sauce one tablespoonful, one-half cup vinegar, one-half cup celery, cut up, a pinch of cayenne. Cut the boiled chickens into pieces, chop hard-boiled eggs finely and mix with chicken; stir the other ingredients into melted butter and mix well with salad. If not moist enough add one tablespoonful more melted butter and vinegar to taste. — Mrs. J. R. Patton. MARSHMALLOW SALAD. One teaspoonful salt, one teaspoonful dry mustard, one tablespoonful flour, two tablespoonfuls sugar. Mix these together well with five tablespoonfuls vinegar. Beat the yolks of five eggs well. Mix all and place in a double boiler and cook until thick. Remove from stove and add one teaspoonful butter; then add enough cream to make smooth. Set aside to cool, then whip one pint cream and mix well with dressing: three cans chunked pineapple, cut in cubes, one and one-half pounds marshmallows, cut into small pieces. Mix well, pour dressing over, and let stand for several hours. When ready to serve, add one pound shelled pecans. Serve on lettuce leaves. This serves twentyfour plates. — Mrs. E. W. Morris. GINGER ALE SALAD. One bottle ginger ale, one box lemon jello, one-half pound malaga grapes, one can pineapple, one-fourth pound pecans, and one small bottle cherries. Serve on crisp lettuce with mayonnaise dressing. — Mrs. C. B. Green. POINSETTIA SALAD. Use Hawaiian pineapple, spread on each slice a thin layer of mayonnaise, on this spread grated cheese, then cut petals from the red sweet peppejs or pimentoes to form flower. Fill center with mayonnaise and in center of this put a stuffed olive. Serve on lettuce. — Mrs. E. G. Belvin. WALDORF SALAD. Mix an equal quantity of sliced celery and apples, add a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoonful lemon juice and sufficient mayonnaise dressing to thoroughly cover. To be absolutely correct, this salad should be served Avithout lettuce, it can however be dished on lettuce leaves. — Mrs. J. E. Lyon. [illustration: Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed] MAYONNAISE DRESSING. Whites of two eggs, beaten to a stiff froth. Into the yolks of two eggs well-beaten, stir light, teaspoonful salt and one of mustard. Add slowly two tablespoonfuls of cream or sweet milk; gradually two tablespoonfuls vinegar, and very slowly two tablespoonfuls melted butter. Cook over hot water, stirring constantly until it thickens, then beat it into the whites. — Mrs. M. F. Markham.