The farm cook & rule book

Use either chicken or turkey meat. Take 3 cupfuls of the shredded meat, which has been cooked, and combine with 1 cupful of nut meats, 1 cupful of chopped celery or olives and 1 cupful of apple pulp. Mix with salad dressing and serve garnished with bits of cranberry jelly. Jellied Chicken Place the scraps of roast turkey or chicken in a saucepan, add any left-over gravy and a little hot water. Cut up and add to the meat mixture 1 onion and 3 stalks of celery. Cook until these vegetables are tender. Keep them well covered with water during the cookery. Cool, remove the bones and skin and put the meat through a food grinder. Strain the liquid and to every 2 cupfuls add 1 tablespoonful of gelatin, soaking the gelatin first in ½ cupful of cold water. Add the meat to the gelatin and broth mixture and pour into a square dish which is wet first in cold water. Let stand in a cold place until firm. Slice and serve this jelly on a platter surrounded with spoonfuls of cranberry jelly and green olives, or if one wishes, it may be served on salad plates with salad dressing. Celery Salad Select large red apples, cut in halves and scoop out the centers, leaving sufficient pulp next to the skin so that the apple cups thus made will stand up. Cut the apple scooped out into bits and combine with an equal amount of diced celery and a few chopped nut meats. Mix with salad dressing and pile in the apple cups. Salmon Salad 2 cupfuls canned salmon 3 pickles 1 hard cooked egg salad dressing Mix salmon, chopped pickle and salad dressing together and serve on lettuce leaves and garnish with slices of egg. Asparagus Salad Cut rings from a green pepper or from a lemon about ¼ inch wide. Slip stalks of cold boiled asparagus through every ring and arrange on lettuce leaves. Serve with salad dressing. Tomato Salad Peel medium-sized tomatoes and chill. Cut in slices or in eighths, sprinkle with salt and garnish with a spoonful of salad dressing. Serve on a bed of lettuce. Potato Salad 3 cupfuls cold boiled potatoes 1 small pickle 2 hard cooked eggs few drops onion juice Cut the potatoes in small cubes. Chop egg whites and mix with the potatoes and chopped pickle. When cucumbers are in season, use a sliced cucumber instead of the pickle. Mix lightly with salad dressing, arrange on lettuce and garnish with the egg yolks rubbed through a sieve. Cole Slaw Select a small, firm head of cabbage and slice very thinly. Soak in cold water until crisp. Then drain and mix with a salad dressing made by combining I/2 teaspoonful of salt, I/2 teaspoonful of mustard, 2 teaspoonfuls sugar, 1 egg lightly beaten, 3 tablespoonfuls of melted butter, % cupful of cream and i/4 cupful vinegar. Mix the ingredient's in the order given^ adding the vinegar slowly, and cook over hot water, stirring constantly, until the mixture thickens. Strain, cool and add to the crisp cabbage. Hot Slaw Soak % firm cabbage head in cold water until crisp. Then cut in thin shreds and heat in a salad dressing made by combining 2 egg yolks, 14 cupful of water, 1 tablespoonful of butter, 14 cupful of vinegar and % teaspoonful of salt. Molded Salmon Salad 2 cupfuls canned salmon % cupful cold water 1% teaspoonfuls salt 1 tablespoonful sugar Vz teaspoonful flour 1 teaspoonful ground mustard % cupful milk 2 egg yolks