Put yolk of egg in bowl add salt and pepper. Beat thoroughly, then add oil little at a time until all is used. Beat until smooth. Then add lemon juice. — Miss CORINA B. HICKS, Pasadena. Jellied Potato Salad One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the re- mainder of the half box used, with parsley and onion and 38 FEDERATION COOK BOOK pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress. Spanish Salad Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasa- dena. Potato Salad For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine Black pepper to suit taste. Mix thoroughly and place in dish ready to serve. — MRS. ATCHISON, Los Angeles. Tomato Salad Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper chopped up, then mixed with 4 table- spoons French dressing. Put in ice box. When ready to serve put mixture in each tomato, a tablespoon of mayon- naise on top served in lettuce leaves with bread buttered and cheese grated between, then toasted. Makes a fine salad. — MRS. MADGE LAWSON, Pasadena Ave., Pasadena, Cal. Salmon Salad Flake remnants of cold boiled salmon. Mix with French mayonnaise or cream dressing. Arrange on nests of lettuce leaves. Garnish with the yolks of a "hard-boiled egg," forced through a potato ricer and white of egg cut in strips. — MRS. ISABELLA J. BARRAUD, San Francisco. FEDERATION COOK BOOK 39 De John Salad Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing. — MRS. ISABELLE J. BARRAUD, San Francisco. Pepper and Grape Fruit Salad Cut slices from stem ends of six green peppers, and re- move seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces allowing twice as much grape fruit as celery, and two nut meats to each pep- per. Arrange on chicory or lettuce leaves and serve with mayonnaise dressing. — MRS. ISABELLE J. 'Barraud, San Francisco. Lobster Salad ✪ Lobster Salad

AI-modernized reading of the original text

Put yolk of egg in bowl add salt and pepper. Beat thoroughly, then add oil little at a time until all is used. Beat until smooth. Then add lemon juice. — Miss CORINA B. HICKS, Pasadena. Jellied Potato Salad One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine, decorate with sliced pimentos. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the remainder of the half box used, with parsley and onion and pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress. Spanish Salad Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In between, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasadena. Potato Salad For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine Black pepper to suit taste. Mix thoroughly and place in dish ready to serve. — MRS. ATCHISON, Los Angeles. Tomato Salad Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper chopped up, then mixed with 4 tablespoons French dressing. Put in ice box. When ready to serve put mixture in each tomato, a tablespoon of mayonnaise on top served in lettuce leaves with bread buttered and cheese grated between, then toasted. Makes a fine salad. — MRS. MADGE LAWSON, Pasadena Ave., Pasadena, Cal. Salmon Salad Flake remnants of cold boiled salmon. Mix with French mayonnaise or cream dressing. Arrange on nests of lettuce leaves. Garnish with the yolks of a "hard-boiled egg," forced through a potato ricer and white of egg cut in strips. — MRS. ISABELLA J. BARRAUD, San Francisco. De John Salad Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing. — MRS. ISABELLE J. BARRAUD, San Francisco. Pepper and Grape Fruit Salad Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves and serve with mayonnaise dressing. — MRS. ISABELLE J. 'Barraud, San Francisco. Lobster Salad

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Lobster SaladJellied Potato SaladPotato SaladSpanish SaladTomato SaladSalmon SaladDe John SaladPepper and Grape Fruit Salad

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