The farm cook & rule book

1 tablespoonful gelatin 4 tablespoonfuls lemon juice 1 tablespoonful butter Soak the gelatin in the cold water. Mix the dry ingredients, add the beaten egg yolks, lemon juice or vinegar and the milk. Cook over water, stirring constantly, until the mixture thickens. Eemove from the stove, add the butter and the softened gelatin and stir constantly until the gelatin is dissolved. Add the finely flaked salmon, freed from bones and skin, pour into a mold which has been wet in cold water or into individual molds, chill and serve on lettuce leaves. Pineapple Salad Arrange slices of canned pineapple on a salad plate and place three balls made from seasoned cottage cheese on every slice. Sprinkle with chopped nuts and serve with salad dressing. Mattie's Fruit Salad 2 cupfuls marshmallows 2 tablespoonfuls sugar 1 cup walnut meats ¾ teaspoonful salt 1 cupful whipped cream 1 tablespoonful lemon juice Cut the marshmallows in halves, mix with the broken nut meats and fold in the stiffly whipped cream to which the sugar, salt and lemon juice have been added. Serve on lettuce leaves. Dreamland Salad 1 pound shelled walnuts 1 large can of pineapple 1 pound marshmallows 1 large can white cherries Cut the marshmallows in halves, drain and cut the pineapple into small pieces, drain and seed the cherries. Mix the fruit with the nut meats and serve with Dressing of the Fairies. This salad may be made a day before it is served. Dressing of the Fairies 1 tablespoonful flour ¾ teaspoonful salt 1 teaspoonful ground mustard 1 egg 1 cupful milk 2 cupfuls heavy cream 1 lemon Mix the flour, mustard and salt and dissolve in a little of the milk. Add to the rest of the milk, stir in the egg and cook until thick in a double boiler. Cool and add the whipped cream and the juice of the lemon. This dressing with Dreamland Salad will make 15 servings. Apple and Cabbage Salad 2 cupfuls shredded cabbage 1 cupful diced apples 1 cupful chopped celery % cupful nut meats Make a nest of the cabbage, combine the other ingredients and arrange on top. Serve with salad dressing. Farmers' Favorite 3 cupfuls shredded cabbage 1% cupfuls ground carrots 2 cupfuls chopped celery salad dressing Combine the ingredients and moisten with salad dressing. Cucumber Salad Peel and cut cucumbers in halves lengthwise, then crosswise. Wash little red radishes and slice thinly. Cut slits I/4 inch deep in every section of cucumber and slip the radish slices into these. Serve on lettuce leaves with salad dressing. Finger Salad 4 bananas 1 lemon % cupful chopped nuts powdered sugar Skin the bananas and cut the fruit into halves crosswise, then in 4 pieces lengthwise. Roll in powdered sugar and then in the finely chopped nut meats. Cut the lemon in thin slices, dip in sugar and use to garnish the salad. Serve on lettuce leaves with salad dressing. Cottage Cheese Salad Moisten cottage cheese with cream. To every 2 cupfuls add 1 small onion chopped fine and 1 crisp cucumber cut in small pieces. Shape into balls and serve on lettuce leaves with salad dressing. Garnish with slices of hard cooked eggs. SANDWICHES