Kirmess cook book

Peel and slice tomatoes, make cheese balls from cream cheese, mixed with a little cream and a pinch of paprika and salt; roll cheese balls in chopped parsley, and form in pyramid shape on slices of tomatoes. Place on lettuce leaves and serve with French or mayonnaise dressing. CAULIFLOWER SALAD IN RED PEPPER SHELLS. Mrs. F. D. Gray. Select medium-size red peppers, removing all seeds and membranes from center. Take cold boiled cauliflower, cut in small pieces, and mix with mayonnaise dressing, placing same in red pepper shell ; place a good size floweret of the cauliflower in center of top of pepper, edging it with parsley leaves and place a teaspoon of mayonnaise dressing in center of cauliflower. CAULIFLOWER SALAD. Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and chill, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of lettuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley. In servings separate the flowerets with a sharp knife. CORN SALAD. The possibilities of green com as a salad do not seem to be known to many housekeepers, but properly prepared nothing is more palatable. The com should first be boiled until well done and then cut from the cob with a sharp knife and allowed to cool. When thoroughly cold mix with sliced cucumbers, string beans, finely sliced young onions and asparagus tips. Mix thoroughly with a French dressing and put into a bowl lined with lettuce leaves. Corn and apples mixed together make a delicious salad, and the cold com alone with lettuce hearts is very appetizing served with a mayonnaise. A succotash salad of com and beans with a French dressing made with Tarragon vinegar makes a fine relish for a summer meal. SWEETBREAD SALAD. Mrs. Charles C. Thomas. Soak one pair of sweetbreads in cold water for twenty minutes, then boil in salted water for twenty minutes. Cool and cut in slices, mix with one cup of celery, cut in small pieces, cover with French dressing, and chill for one-half hour. Serve with lettuce and one cup of mayonnaise dressing. GREEN-AND-WHITE SALAD. Janet McKenzie Hill, Boston. Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched celery stalks in small pieces. Take equal portions of celery and meat and half as much of seeded grapes. Mix with French dressing; the meat should stand in the dressing an hour or more, when ready to serve. Serve in nests of lettuce. Dispose a little white mayonnaise or cream dressing on each nest. Garnish with halves of blanched pistachio nuts. CHICKEN SALAD FOR TWENTY PEOPLE. Mrs. F. W. Eveleth. Twelve pounds chicken^ cut in inch pieces. Half as much celery^ cut fine. Mix lightly with mayonnaise dressing and garnish with lettuce leaves.