Natchez recipes

Cut garlic pod in half and rub well around inside of salad bowl. Tear lettuce in small pieces. Break cauliflower up into small pieces. Chop pepper, celery and avocado. Slice cucumber very thin. Cut tomatoes into pieces and drain well before adding to salad. Add capers and toss together lightly with oil and vinegar. Sprinkle top with chopped crisp bacon. SLOAN'S SHRIMP SALAD Run cold water over one can shrimp and vein. Alternate layers of two large tart apples, chopped, one cup celery, one-half cup Indian relish, one cui> home made mayonnaise, with the shrimp and place in ice box for one hour A teaspoon of chopped bell pepper and another of chopped pimiento will add to the looks* of the dish but are not absolutely necessary. Will serve about six. Miss Lillian Sloan VEGETABLE SALAD LOAF Dissolve 2 packages lemon flavored gelatine in three and one half cups hot water; add one-half teaspoon salt, and two tablespoons vinegar. Pour half the gelatine mixture into eight-inch square pan; chill until partially set. Arrange rings of bell pepper over this with pimientos in strips in the rings. Chill until finn. Combine remaining gelatine with one large diced carrot, one small head cauliflower, broken into flowerlets, one-half cup celery and pour over the firsl layer. When firm, unmold and cut into squares and serve with mayonnaise. Serves nine. CONGEALED CRAB MEAT SALAD One can crab meat, one package Knox gelatine, (or two tablespoons). Dampen gelatine with cold water, add one-half cup boiling water, let cool, onehalf cup mayonnaise, one-half cup celery cut fine, four green onions ( tops too ) cut, two dashes tabasco, one teaspoon Worcestershire sauce, salt and pepper to taste. If desired, add one or two teaspoons lemon juice. Combine all ingredients, place in greased melon mold. Let set and unmold by placing mold in boiling water just long enough to loosen. This can be used as an appetizer, served with Melba toast. Mrs. Ardian Boyd RED CABBAGE SALAD Mix two cups shredded red cabbage, one-half cup seeded raisins, onehalf cup chopped pecans, one banana sliced, two oranges sliced, one large apple sliced. Add a dressing consisting of one-half French dressing (homemade) and one-half mayonnaise. Will serve about six and can be made several hours before serving, Mrs. James S. GileSy Clermont CRANBERRY SALAD One-half pound cranberries, one orange, i one apple, one-half cup sugar, one package strawberry jello, one cup hot water, one-half cup cold water, one-half cup chopped celery. Grind cranberries, orange (peeled), apple (peeled and cored) and sprinkle sugar over it. Let stand until juice forms. Pour hot water over jello and add one-half cup cold water and celery. Add jello tn fruit mixture and pour into molds. NECTAR DRESSING One package cream cheese, tAVo tablespoons honey or three tablespoons sugar, one and one-half tablespoons lemon juice, grated rind one lemon, threefourths teaspoon cayenne pepper, three-fourths cup Wesson oil. Beat cheese, honey, lemon juice, add seasoning with a rotary beater until smooth. Add one tablespoon oil at a time and beat well after each addition until four tablespoons oil have been used. Add remaining oil two tablespoons at a time, beating until well blended, and chill This dressing should be used the day it is made. Nectar dressing does deliciously with fruit salad.