The Edwardsville cook book

To crisp lettuce, cabbage and all vegetables used for salads, put in ice water for two hours before using. To cut celery, turkey, chicken, and meats of all kinds it is preferable to use sharp shears. WALDORF ASTORIA SALAD. Mrs. B. R. Bonnell, Loveland, Colorado. 1 quart apples, cut in small dice shaped pieces. 1 large cup pineapple (canned pineapple can be used), cut in small pieces. 1 teacup of English walnuts. 1 teacup of preserved cherries. 1 teacup of oranges. Mix all together and stir in salad dressing, sweetened to taste. Apples must not be cut until ready to mix with other ingredients as they will turn brown. WALDORF OR NUT SALAD. Mrs. W. A. Pegram, Lincoln, Ill. 1 cup English walnuts or al- 1 cup apples, cut fine. monds, chopped. 1 cup celery, cut fine. 1 cup salad dressing. Just before serving, place some salad dressing, into which a cup of whipped cream has been lightly stirred on top of the salad. BEAN SALAD. Mrs. J. F. Stilwell. Equal parts red California beans and cut celery; mix with mayonnaise. Serve ice cold on lettuce leaf. POTATO SALAD. Mrs. Dinning, Omaha, Neb. 4 good sized potatoes. 1 apple. 6 hard-boiled eggs. 1 small 'bunch celery. 1 small onion. Chop potatoes rather fine, eggs coarse ; mince onion and cur in celery and apple. Salt and pepper and mix with plenty of boiled salad dressing. Add a good dash of paprica over the top. SWEET-BREAD SALAD. Mary E. Bonner, (Intelligencer.) 2 pairs sweet-breads. 3 stalks celery. 1 can mushrooms. Boil sweet-breads dry and cut in small pieces ; wash and dry celery, cut in small pieces. Boil mushrooms, dry and mix all together with Mayonnaise dressing : — • 2 hard-boiled eggs. teacup vinegar. 1 teaspoon salt. 1 raw egg, well beaten. 1 teaspoon pepper. 3 teaspoons oil or butter. 1 teaspoon French mustard. 2 teaspoons white sugar. CHICKEN SALAD. Mrs. L. M. Armstrong. 1 pound white meat turkey or 1 head celery. chicken. 3 eggs (yolks). 2 tablespoons mustard. Butter size 2 eggs. 1 cup vinegar (small). Chop meat and celery together ; put the yolks of eggs, mustard, butter and vinegar on stove ; let them thicken to a cream. add a little salt and pepper and pour dressing over salad just before serving. MEXICAN SALAD. Mrs. June Sallee, Litchfield, Illinois. Y2 dozen ripe tomatoes. green mango pepper, with- 3 medium sized onions. out seeds. 2 or 3 stalks of celery. Chop coarse, and season with salt, pepper and vinegar to taste. Chill and serve with ice. APPLE AND CELERY SALAD. Mrs. James Stallman. Peel and cut firm, ripe apples into dice of uniform size ; cut crisp celery into half inch bits. To 2 cups celery add 2 cups apples, season with a little salt and stir into the mixture a mayonnaise dressing. Put into salad bowl lined with crisp lettuce leaves. Pour mayonnaise dressing over the top and serve. FRUIT SALAD. (Will Keep Several Days.) Emma R. Humphrey, Lincoln, Illinois. 1 can Wedding Ring pineapple 2 bananas, sliced. and 4 oranges, chopped fine. 3 bunches white grapes. Make into jelly by directions, package Knox’s gelatine, using juice of the oranges and pineapple and of 2 lemons. Let cool and pour over the fruit. Stir occasionally. PORK SALAD. Mrs. F. Y. Ferree. Boil a lean piece of pork, run it through meat grinder, cut a pickle up fine and mix with the pork. Make a dressing with SAI.ADS. 6^