Metropolitan cook book

COLD SLAW Finely shred cabbage, soak 1 hour in cold water and drain. Mix shredded cabbage with cold slaw dressing. Serve on lettuce leaves. Finely-chopped green pepper, onion and pimento may be added. MACEDOINE SALAD 1 cup cooked carrot strips 2 tablespoons finely- Shredded lettuce 1 cup cooked potato cubes chopped parsley French dressing 1 cup cooked string beans Arrange shredded lettuce on salad plates. Mix vegetables with French dressing. Put a spoonful on each plate. Serve. TOMATO SALAD 8 medium-sized tomatoes 1 cup cooked chicken 1 cup mayonnaise dress- 1 cup celery or cucumber cut in cubes ing cut in cubes Scald and peel tomatoes; slice off their tops. Scrape out the seeds and a little of the pulp, and fill cavities with the celery, cucumbers and chicken, mixed with mayonnaise dressing. JELLIED VEGETABLE SALAD 2 tablespoons granu- Juice 1 lemon I cup celery, finely cut lated gelatin 2 cups boiling water ^ green pepper, finely I cup cold water | cup sugar chopped 1 cup vinegar 1 cup shredded cabbage 1 teaspoon salt I cup pimento Soak the gelatin in cold water; add the boiling water and place dish over hot water. Let stand until gelatin is dissolved. Remove and add the vinegar, lemon juice, sugar and salt. Cool, and when it begins to jell, add the chopped vegetables. Pour into molds, chill. Serve on lettuce leaves with salad dressing. Any desired mixture of vegetables may be used. FRUIT SALAD 2 oranges I ppunid malaga grapes 12 walnuts 3 bananas 4 slices pineapple, cubed Mix fruit and serve salad dressing on top, or add fruit salad dressing to moisten. Mix with whipped cream or fruit salad dressing or salad dressing only. May be served in orange cups. WALDORF SALAD 1 cup cubed apple 1 cup nut meats Salad dressing to moisten 1 cup celery Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place. Fill the shells with the salad mixture and serve on lettuce leaves. A little salad dressing may be put on top of each. JELLIED FRUIT SALADS Fill molds with a mixture of Equal measures of marshmallow cut in pieces and pineapple cut in cubes, or Equal measures of pineapple, oranges and bananas, cut in small pieces, or Green grapes skinned and seeded, or Orange sections, grapefruit sections, or Strawberries, pineapple, cubed, and marshmallows, cut in small pieces, and blanched almonds, or Any other fruit alone or in desirable combinations. Cover with lemon jelly mixture and let stand in a cold place until jellied. Serve on lettuce leaves with a salad dressing. May be served as a dessert. LEMON JELLY 2 tablespoons granu- 2 to 2| cups boiling water ^ cup lemon juice lated gelatin 1 cup sugar Rind of 1 lemon ½ cup cold water Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, lemon juice and rind, strain into a mold and chill. MACARONI SALAD I cup boiled macaroni, | cup boiled ham, cut | cup sweet pickles, cut cut into i-inch pieces into i-inch cubes into small pieces Mix and moisten with boiled salad dressing, using only | cup vinegar and 5 teaspoon mustard in the dressing. Serve on lettuce leaves in tomato cups, or plain, garnished with parsley, etc. MEAT SALAD (CHICKEN OR VEAL)