The housewife's aid

2 tablespoonfuls sugar 1 lemon 1% pint vinegar 2 eggs For Salad: Boil potatoes in salt water and cut in cubes, add chopped pickles, eggs and pimentos, set in cool place. For Dressing: Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, butter and well beaten eggs; cook until thick, then cool and use.—Mrs. Herman Sutton. SALAD—PIMENTO WITH EGG AND TUNA FISH 4 hard-boiled eggs % cup tuna fish 1 teaspoon lemon juice 1-3 cup mayonnaise 1% teaspoon salt and few grains cayenne 1% teaspoon mustard 1 tablespoon chopped pickles 1 teaspoon gelatine 1 tablespoon water Canned pimentos Mince egg, add fish finely flaked and season with lemon juice and salt. Add salt, cayenne, mustard dissolved in gelatine and pickles to mayonnaise. Wipe pimentos dry and stuff with above mixture. Let stand until thoroughly dry and chilled, then slice and serve on lettuce leaves and garnish with hard-boiled eggs and lemon.—Mrs. F. LaRoque. SHRIMP SALAD—(CONGHALED) 9 hard-boiled eggs 2 cans shrimp or lobster 1 bunch celery 1 bottle of little sweet gherkin pickles 1 box of gelatine After cutting all of ingredients very fine make a gelatine with water and juice of three lemons. (Soak gelatine in % pint cold water then add 1% pints boiling water). Put just a little gelatine in the bowl and when it begins to congeal put in the eggs cut very fine, then a layer of gelatine and so on until ingredients are all used. When ready for use cut in slices and serve with mayonnaise.—Mrs. S. C. Sitterson. GINGERALE SALAD 1 bottle gingerale 2 slices pineapple 1 cup diced apples % cup crystallized ginger 1 pkg. of orange or raspberry jello 1 grapefruit 1% cup nuts Dissolve jello in as little water as possible over tea kettle and when cool add gingerale and fruits.—Mrs. R. B. Copeland. CELERY AND APPLE SALAD Cut fine crisp celery into half-inch lengths; to 1% cups of celery add 1 cupful of apples cut into dice. Season with salt and cayenne pepper and mix with mayonnaise. GRAPEFRUIT SALAD 1% packages gelatine soaked until soft in 1 cup cold water. Then add 1 cup sugar and 1 cup of boiling water. Then add 3 large grapefruit, 1 cup chopped almonds, 1 can grated pineapple and pour in molds to congeal. Serve with mayonnaise.—Mrs. J. M. Quinn. PINEAPPLE AND MARSHMALLOW SALAD % pound marshmallows 1 can sliced pineapple ¥Y% pound almonds % pint cream Dressing: Yolks 3 eggs 1 tablespoonful butter 1 tablespoonful sugar % teaspoon salt 2 tablespoonfuls milk 2% tablespoonfuls vinegar Beat egg yolks until light, add other ingredients, and cook in double boiler until thick. When thoroughly cold add the cre2m whipped stiff. Cut the marshmallows into quarters, dice pineapple in small pieces, cut up nuts, mix all together and add dressing. —Mrs. T. V. Moseley. FROZEN SALAD 1 can cherries, 1 can pineapple, 2 bananas, 4 oranges, 1 cup nuts, 1 cup marshmallows. Dressing.—Yolks 4 eggs, 2 tablespoons sugar, 1 level teaspoon salt, 1 cup vinegar, 1 cup of water. Cook in double boiler until it thickens. When done add 1 teaspoon lemon juice. Whip one quart cream. Mix chopped fruit and dressing and freeze. CONGEALED SALAD Soak 4 tablespoonfuls granulated gelatine in one cup cold water and dissolve in four cups boiling water; then add one cup each sugar and vinegar, eight tablespoonfuls lemon juice and four teaspoonfuls salt. Strain, cool, and when beginning to stiffen pour over the following: Cut in small pieces a small size can of chicken and sprinkle over the bottom of a mold or square tin. Over this put one cup chopped celery, one can pimentos, 1 can green peas, 3 sweet green peppers, one can asparagus.