Durham cook book ...

TOMATO SALAD. Boil together the juice of one can of tomatoes, four average stalks of celery, a little red pepper, juice of one lemon, one onion and salt to taste. Strain, add water sufficient to make one pint liquid. Bring to boiling point again and dissolve one package of lemon jello. Put in large shallow vessel to chill. When ready to serve, cut out with ordinary cookie cutter and serve on lettuce leaves with mayonnaise dressing. When arranged artistically this makes the appearance of a beautiful flower, and is delicious. — Mrs. S. E. Mercer. PEPPER RELISH. Chop fine one dozen red peppers (the sweet kind) one dozen green sweet peppers, one dozen onions, four tablespoonfuls salt. Pour boiling water on the mixture and let stand five minutes. Drain and add three pints of vinegar, two cups sugar and cook five minutes. — Mrs. Alvis K. Umstead. TOMATO SALAD. Peel medium-sized tomatoes, take cream cheese and mix with tomato catsup, cream this together until soft. Cut the tomatoes through in Cjuarters, place about a tablespoonful of cheese mixture on top, then sprinkle with nuts. Serve on lettuce with mayonnaise. — Mrs. M. F. Yearby. [illustration: KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons] SCOTCH WOODCOCK SALAD. One cupful English walnut meats, one half cup celery, six large olives. Cut up all with a knife, the celery very fine, and turn over it the following dressing: one-half teaspoonful Armour's Extract of Beef, one large tablespoonful butter, one tablespoonful flour, one cupful hot milk, one cupful cheese (cut fine), one-half teaspoonful parsley (chopped), one fourth teaspoonful salt, dash of paprika. To prepare, put butter in dish over hot water. When melted stir in the flour, then add hot milk, paprika, parsley and salt. After stirring this mixture until it has become smooth, add Extract of Beef and cheese. Stir until the cheese is dissolved. Serve on lettuce leaves and garnish with rosetted radishes. — Mrs. M. F. Markham. BUTTERFLY SALAD. Drain sliced pineapple of all juice. Cut slices in half. Lay two halves on salad plate with curved edges together, but one-half inch apart. Press grated cheese into a roll the size of the little finger for the body of the butterfly. Cut tiny strips of pimento for the antennae and round pieces for the spots on the wings. Pass the mayonnaise. — Miss Eunice Chaplin, Domestic Science Teacher at D. H. S. GRAPEFRUIT SALAD. One pint strong lemonade, pulp of three grapefruit, one package Knox Gelatine, use two lemons to make the lemonade. Dissolve gelatine. Fix grapefruit, after removing pulp, squeeze all juice from grapefruit. Mold in any desired shape. This will make about fifteen individual molds. — Mrs. M. F. Yearby. BOILED SALAD DRESSING. One tablespoonful butter (melted), one tablespoonful flour, one teaspoonful sugar, one teaspoonful salt, one teaspoonful mustard, dash of cayenne, one cup milk, one-half cup vinegar, three eggs. Make a white sauce of dry ingredients, butter and milk; when smooth add gradually the hot vinegar. When thickened pour onto the beaten egg. Place in double boiler and cook gently for a few minutes. Strain and cool. Nice for potatoes, cabbage, fruit and nut salads. — Mrs. M. F. Markham.