The Henderson cook book

Boil seven eggs till hard cooked, and when cold shell them, cut each through the center and remove the yolks. Next make a mixture as follows: One tablespoonful of chopped ham, 6 chopped olives, 10 cooked mushrooms chopped fine, the yolks of the eggs and a high seasoning of salt, pepper and a dash of curry powder. Fill cavities of the egg with this, and replace together. Stick the eggs full of cloves, place on rings of green peppers and serve, garnished with mayonnaise. CRAB SALAD. You have your choice, at this season, of fresh or canned crabs. If fresh, boil a dozen crabs, pick out the meat and season with salt, paprika and lemon juice. Add a half cup of mayonnaise, toss lightly and heap into crab shells, well cleaned and each lined with a lettuce leaf. Top each mound of crab with a teaspoonful of mayonnaise, and garnish with triangles of lemon and small olives. PRUNE SALAD. Wash thoroughly 1 pound of prunes and soak over night. Cook tender in the same water in which they are soaked ; cool, pit and stuff with English walnuts or cottage cheese. Shred a bunch of lettuce, make a nest of the shreds, and in this put 3 or 4- of the stuffed prunes. Cover with mayonnaise and serve. CELERY AND NUT SALAD. One cup celery cut in small pieces, 1 cup almonds (blanched) or pecan meats, mayonnaise. Mix celery and nuts with a little mayonnaise. Serve on a lettuce leaf with thick mayonnaise on top. Garnish with half of English walnuts. CHERRY SALAD.- Buy the large white cherries which are put up in tin cans. Remove the pits and slip into each cherry a small round nut or a piece of pecan or other nut. Pack in a dish. Cover with juice and let stand in a cool place until ready to serve. These may be prepared the day before. PERFECTION SALAD. 1 box gelatine, 1 quart boiling water, 1 cup vinegar, y% cup wine, 1 cup sugar, juice 3 lemons, dash red pepper. When gelatine has been soaked in ^ cup cold water and dissolved in the boiling water, add as it begins to congeal, ^ pound blanched almonds, 1 cup chopped celery, 1 cup chopped pimentoes, 1 cup chopped olives. Use individual moulds and serve on lettuce leaf with mayonnaise dressing. — Mrs. R. J. Corbitt. TOMATO JELLY. Take 1 can of tomatoes, stew till soft enough to strain through a sieve strainer, taking care not to let any seed get into the liquor; set the liquor on to boil, adding ^ cup of vinegar, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon mixed mustard, dash of cayenne pepper, 14 pint gelatine previously soaked in a little water. Let the mixture boil a few minutes, pour out in after-dinner cups or small moulds, add a little chopped onion to each cup, let stand in a cold place till it congeals ; serve on lettuce leaves with mayonnaise.—Mrs. 0. P. Shell FRUIT SALAD. 1 can California white cherries, 1 can pineapple, 1 dozen oranges, 1 large bell pepper. Seed the cherries and put a blanched almond in each one; cut the pineapple and oranges into small blocks ; mix together with a pint of boiled dressing; put in freezer and pack with ice or keep very cold on ice. When ready to serve, place on nest of lettuce and gar- nish with green pepper cut in very thin rings. — Mrs. Cora Phelps. SALAD OF PEPPERS AND CREAM CHEESE.