The National home cook book

se up thus, alternately, meat and onions; then pour over the diluted vinegar. Allow to stand until next day, then rve on lettuce. For a chance quest at luncheon this i quite good enough, especially if a sliced hard-boiled egg garnish. or even ring of sweet green pepper is used garnish j th por UPPER SALAD Cover the celery. Dissolve gelatin with onehalf pint cold water, soak one-half hour. — “Add one p boiling water, juice of two lemons, teaspoon salt, dash cayenne. ' Let cool but not congeal. In a round pan put a layer of peas, then some diced cold potatoes, then’ hard boiled eggs sliced, then layer of chopped nuts; sprinkle with It and pepper; on top put layer of peas and sardines to cover. Pour over the cold jelly and let stand till firm. — Serve any dressing you like. Be TOMATO SALAD—Take rather small tomatoes, peel carefully, cut in half and serve on lettuce leaves; French dress- — -ing. Very easily and quickly made. : - TOMATO JELLY SALAD—Two cups tomatoes, one tablespoon granulated gelatin, one bay leaf, one peppercorn, one- | half teaspoon sugar, one-half sliced onion. Soak gelatin in — cold water until soft. Cook tomatoes and seasoning (ex-— cept salt) 20 minutes. Strain, add salt, pour over softened — gelatin, stir until dissolved. Pour into molds, which have — been wet with cold water, and chill. Serve on lettuce ‘with | _ Mayonnaise. Bi TOMATO NUT SALAD—Pour boiling water over some tomatoes of even size. Peel, put on ice till cold, cut off — stem end of tomato and scoop out some of the meat. Chop | some English walnuts—not too fine—mix with a very little | mayonnaise dressing, fill cavity in tomato, pile a little of. the — dressing on tomato. Sprinkle each tomato with a little salt. e Serve on lettuce leaf. aie TOMATO (Stuffed) SALAD—Six ripe ‘tomatoes, salt. and pepper, two cucumbers, lettuce, one-half pint cream dress- — ng. Scald the tomatoes so that the skins can be easily re- — moved. Cut a slice from the top of each. With a small — Spoon remove the seeds, peel the cucumbers and cut them into halves. Season highly and mix with at least half the dressing. Fill the tomato cups with this and put another — spoon of the dressing on top. Sprinkle a very little finely- i chopped parsley and serve in a bed of lettuce. a WALDORF SALAD—Cut into bits: enough celery to make e one cupful. Soak it in ice water. Also cut into small dice four medium sized apples which have been previously peel- — ed. Lay the apples in ice water for a while. Then drain both apples and celery, mix them, adding half a cupful of English walnuts. Cover: with mayonnaise dressing spine “serve on crisp lettuce leaves. aie 2 ve ~ ae : SALAD DRESSINGS . Take one heaping teaspoon flour, one egg, three tablespoons sugar, one teaspoon salt, one teaspoon mustard, one — tablespoon butter, one-half cup vinegar. Stir these ingre~ — ients well together and add one-half cup of milk.. Put on ; stove in saucepan, stirring constantly -until thickened and — done. This is equally good for any of the coleslaw salads | ind has been well tried. ex * * % a One-half cup milk or cream, simmer until warm: one cup “vinegar (if vinegar is very strong do not fill the cup full, add water to weaken; some butter, one-half teaspoon pepper, mustard, sugar and cornstarch, add beaten ege : hen vinegar and butter. When milk is.warm stir above into. t and-cook until it thickens... - ‘ % * ” 7 A 2