The international cook book

Soak gelatine in cold water. Add hot chicken stock. Stir until gelatine dissolves. Add pimento, green pepper, and celery. Fill mould with layers of asparagus tips. Poiu* gela- tine mixture over asparagus. Let stand untU it sets. Cool and unmould on bed of lettuce leaves. Garnish with parsley and radish roses. Serve with dressing made by mixing equal parts of boiled salad dressing and whipped cream. Cheese and Nut Salad I cup cottage cheese 3^ cup chopped nuts I tablespoon melted butter 3^ cup chopped pimento }4. cup sweet cream 3^ cup chopped olives Mash the cheese, then moisten with cream and melted butter. Season with salt and cayenne, add chopped nuts, pimento, and olives. Press into a mould and let stand two hours in refrigerator. Unmould. Cut in slices and serve on lettuce leaf with mayon- naise dressing. Stuffed Egg Salad 8 hard-cooked eggs Salad dressing Cut eggs in half and remove yolks. Mix yolks with salad dressing and retvun to the whites. Serve on bed of lettuce. Garnish with parsley and paprika. Serve with mayonnaise. Fruit Salad, No. 1 6 slices pineapple % cup sliced peaches 8 large red apples i cup white grapes 12 maraschino cherries Use one slice of pineapple for each serving. Core apples, but do not peel. Quarter, and divide each quarter into fourths, RECIPES 283 cutting so that some of red peel remains on each piece. Skin and seed the grapes. Place slices of pineapple on crisp lettuce leaves. Combine other ingredients in order given and place on the pineapple. Ser\-e vdth French, mayonnaise, or Chantilly dressing. Garnish with parsley. Fruit Salad, No. 2 Cut one-quarter pound marshmallows in thin strips. Add one-half can sliced pineapple, drained and diced. Add two and three-quarters cups white cherries, pitted and cut in halves; one-haK cup English walnut meats, and two bananas sliced. Mbc with cream salad dressing. Serve on lettuce leaves. Gar- nish top of each salad with a strip of pimento and finely chopped parsley. Fruit Salad, No. 3 I cup pineapple (diced) }4 pound marshmallows (quartered) I orange (diced) 1 2 dates (pitted and halved) 1 apple (diced) 2 pears (diced) 2 bananas (sliced) 2 peaches (diced) 12 strawberries (in season) Alix the above ingredients with one cup salad dressing and one cup whipped cream. Serve on bed of lettuce leaves. Gar- nish with paprika and parsley. Frozen Fruit Salad 3 cups fniit (pineapple, ba- i cup mayonnaise nanas, oranges, sliced 2 teaspoons gelatine (soaked in peaches) 2 tablespoons cold water and Raspberries, black cherries, melted over hot water) or strawberries for color i cup cream (whipped) Add melted gelatine to mayonnaise and whipped cream. Fold fruit into dressing. Freeze three hours. 284 THE INTERNATIONAL COOK BOOK Chicken Salad, No. 1 2 cups cooked chicken X cup capers (cut in smaU pieces) y^ cup stuffed olives 2 cups celery (cut in smaU pieces) i cup cooked peas Mayonnaise Mix together chicken, celery, and peas and let stand in French dressing half an hour. Drain, add oUves, and enough mayon- naise to moisten. Arrange in bowl, or on a platter on crisp lettuce leaves. Garnish with mayonnaise and sprinkle with capers and paprika. Top with sprig of parsley. Slices of hard- cooked egg may be added if desired. Chicken Salad, No. 2