The Henderson cook book

STUFFED TOMATO SALAD. Six selected tomatoes, medium-size, 6 tablespoons chopped cold boiled veal, 3 tablespoons chopped olives, 3 tablespoons chopped almonds, 6 tablespoons green peas, the firm part of tomatoes carefully removed from the shells. Mix with mayonnaise and refill shells. — Mrs. R. J. Corbitt. IRISH POTATO SALAD. Seven medium-sized potatoes, boiled and mashed, 2 heaping tablespoons butter, dash of cayenne pepper, 14 teaspoon salt, 3 eggs, 1 light teaspoon mustard, tablespoon celery seed, % cup vinegar; cook together in double boiler. When thick pour into the. mashed potatoes ; add three hard-boiled eggs, cut fine, 1 large cupful of cut celery, 1 onion, 1 cupful of Heinz pickle (sweet), cut fine and the juice of it. — Mrs. C. M. Cooper. APPLE, CELERY AND PECAN SALAD. Ingredients : 6 large red apples, i/2 C11P diced celery, i/o cup diced apples, Yo cup pecan meats, mayonnaise. Mix celery, apples, pecan meats and mayonnaise together thoroughly. Scoop out apples and fill with the mixture, placing on top of each a tablespoonful of whipped cream and a marasquino cherry. Use mayonnaise or French dressing. BEEF SALAD. Three pounds of nice lean beef, stewed with 1 small onion, salt and pepper to taste; stew in as little water as possible, adding more as needed. Cook until thoroughly done. Now chop as for chicken salad. Also cut up 3 bunches of celery. Now make a French dressing of 4 eggs, 2 teaspoons of sugar, butter the size of a large egg, a little mustard, salt and 1 pint of vinegar; cook this on stove, stirring constantly until it is thick; then pour over beef and celery, stir all together and set aside in a cool place until ready to serve, with or without dressing. — Mrs. Jas. R. Rankin. CHICKEN AND CORN SALAD. Beat the yolks of 3 eggs, add 2 cupfuls of grated corn, a little salt and pepper, % cupful of rich milk, cook in the double boiler 20 minutes, then add 1 tablespoon Knox gelatine which has been dissolved ; take from the stove and have ready 1 cupful of chicken breast chopped fine and two tablespoons of minced pepper; mix thoroughly, turn into a mold and put on ice. Unmold, slice and serve on lettuce leaves with whipped cream mayonnaise. FRUIT SALAD. Grape-fruit, celery, nuts, pineapple; serve in grape-fruit rinds with cherries and dressing. — Mrs. Cora Phelps. STUFFED TOMATO SALAD. Wash smooth tomatoes, cut off slice at top of each, scoop out middle to form cup, fill with chicken and celery or cold boiled beef and celery. Serve on lettuce with mayonnaise. — Mrs. C. 0. Fountain. PINEAPPLE SALAD. Make small balls of cream cheese and roll them in chopped walnuts or pecan nuts. Place one in the hole of the large slices of Hawaiian pineapple, put in turn on crisp leaves of lettuce or roumain. Serve with a mayonnaise dressing. This is one of the most delicious fruit salads and especially appropriate to serve with a game dinner. EGG SALAD.