Historic Paxton, her days and her ways, 1722-1913

Take the ring of canned pineapple and sprinkle it with minced nuts, lay it on crisp lettuce leaves and put a large spoon of mayonnaise on the top. Serve with cheese and wafers. Potato Salad (Mrs. E. F. Kramer.) Hard boil 3 eggs, remove shell and chop finely with a silver knife. Boil 3 potatoes, cut into dice while hot, and mix with the eggs. Salt and pepper to taste and pour over it the following dressing and let it stand. French Dressing Vs teaspoon of salt. 1/4 teaspoon of paprika. 1 teaspoon of mustard. 4 tablespoons of olive oil. 2 tablespoons of vinegar. Pepper Salad (Mrs. Marshall Butherford.) For two sweet peppers make a filling of slightly salted Philadelphia cream cheese to which has been added % cup of chopped nuts and just enough cream to blend it. Put the filled peppers on ice and let them get very cold. Just before serving slice with a sharp knife and place carefully on lettuce leaves with a salad dressing. Stuffed Tomato Salad (Mrs. Howard A. BircJiall.) Skin firm, medium sized tomatoes. Cut large hole in top, remove seeds and most of inside pulp. Drain well. Stuffing Remove seeds and inside pulp of two firm, green sweet peppers, and chop fine. Also chop 1 stalk of celery and mix with peppers together with 2 teaspoons of boiled or oil dressing, whichever preferred. Put stuffing in tomatoes. This quantity will stuff six tomatoes. Garnish top with 1 teaspoon of stiff dressing. Serve on lettuce leaves. Stuffed olives cut in thin slices laid on top of dressing add very much to this dish. Sheldon Salad (Mrs. F. 0. Taylor.) 1 can of pineapple. 4 oranges. 2 bananas. % pound of Malaga grapes. % pound of candied cherries. Cut the pineapple into small squares. Seed the oranges and cut them fine; seed the grapes and cut them and the cherries in half. Slice the bananas very fine. Serve on lettuce leaves and pour over the following sauce : The juice of the pineapple, 1 cup of sugar, 1 tablespoon of corn starch, 1 cup of walnuts cut fine and 1% cups of water. Mix cornstarch with a little of the water and add the pineapple juice, sugar and remainder of the water. Boil until thick and after it is cold add the nuts. This salad may be put together and frozen. Tomato Salad (Mrs. John Wensell.) Remove the seeds and pulp from firm toma- toes. Fill with a mixture of chopped celery, cucumber, and mayonnaise. Put a spoonful of mayonnaise on the top and serve on lettuce leaves. Potato Salad (Miss Eliza E. Eutherford.) 4 level cups of cut potato. 1 heaping cup of cut celery. 1 tablespoon of onion chopped fine. Salt to taste. Cook potatoes in their jackets. When done (not too soft) remove skins and cut in small cubes. When cool add celery, onion and seasoning. About an hour before serving mix with the dressing — mayonnaise or boiled salad dressing — and put in a cool place. Garnish with olives and beet pickles, cut in fancy shapes. PIES Plain Pie Crust 3 cups of flour. 1 teaspoon of salt. 1 cup of lard or lard and butter mixed. Ice-water enough to mix so it can be rolled. Mix flour, lard and salt together. This part, the crumbs, will keep indefinitely in a covered bowl set in a cool place. Take enough for one pie and add the water. This quantity will make three pies. Handle as little as possible. Cocoanut Custards 1 pound of sugar.