Mary Jane's cook book

Wash dandelion greens and cook in boiling salted water till very tender, changing the water once. Drain and put through a potato ricer. Hard cook the eggs, shell and chop fine, add salt to taste and the salad dressing. Mix well and pack in small molds. When ready to serve unmold on individual nests of lettuce leaves and serve with more dressing. ROAST PORK SALAD. Cold roast pork, 1 cup. Eggs, 2. Celery, 2 cups. Salad dressing. Chop pork, using only soft white pieces. Cut celery into y2-inch lengths and add to pork. Hard boil the eggs and use whites only, chopping them fine. Use enough salad dressing to moisten. B. R. S., South Weymouth. TONGUE SALAD. Cold boiled tongue, 1 pound. String beans, 1 cup. Olives, 12. Tomato, 1. Lettuce, 1 head. Mayonnaise, 1 cup. Dice the tongue, chop olives and tomato fine, shred the lettuce and slice string beans. Mix all lightly together with the mayonnaise. R. A., Hingham. TUNA FISH SALAD. Tuna fish, 3 cups. Green pepper, 1. Chopped celery, 1 cup. French dressing, y2 cup. Egg, 1. Chopped olives, 14 cup. Mayonnaise dressing. Flake fish, add chopped celery, egg, hard boiled and chopped, and finely shredded pepper. Mix with French dressing. Let stand several hours before serving, then add the olives and serve with mayonnaise. CUCUMBER JELLY SALAD. Cucumbers. Cold water, 1 tablespoon. Gelatine, 1 tablespoon. Salt and pepper. Peel and slice cucumbers, then stew until tender in just enough water to cover, and season with salt and pepper. Strain and measure liquid. There should be 1 pint. Soften gelatine in cold water for 15 minutes, then add to hot cucumber liquid, pour into mold and set on ice to chill. Turn out, cut in cubes and serve with mayonnaise dressing on lettuce leaves. STUFFED TOMATO SALAD. Tomatoes. Mayonnaise. Cabbage. Chopped nuts. Heart of lettuce leaves. Cut a slice off the top of as many large tomatoes as required. Scoop out the insides. Shred the tender leaves of the cabbage very fine and mix with the tomato. Add mayonnaise as desired and fill the tomato cups. Chill thoroughly and serve on lettuce leaves witli chopped nuts sprinkled over all. FROZEN CHEESE SALAD. Cream cheese, 1 cake. Paprika and salt. Cream. Chopped parsley, 1 tablespoon. Moisten cheese with a little cream and rub all ingredients together. Pack into individual molds, put in a covered tin dish and pack in ice and salt for 3 hours. Serve each mold on a white lettuce leaf with French dressing. ALMOND CELERY SALAD. Celery, 2 cups. Blanched almonds, 1 cup. Apples, 2 cups. Pimento. Use the hearts of the celery and cut in tiny pieces, cut apples same size and chop almonds fine. Mix all and garnish with pimento. Serve with a dressing made by beating together equal parts of mayonnaise and whipped cream. TOMATO JELLY SALAD. Tomato soup, 1 can. Cold water, i/2 cup. Hot water, 1 can. Salt and pepper. Gelatine, 2 tablespoons. Sugar, 1 teaspoon. Salad cream. To the tomato soup add an equal quantity of water and bring to a boil with the seasoning and sugar. Soak the gelatine in the cold water for i/2 hour, then stir it into the soup. Pour into small individual molds which have been wet with cold water. Unmold on nests of lettuce leaves and serve with salad cream or mayonnaise. Mrs. H. B. C., East Boston.