The new Annie Dennis cook book

Two hours before serving, mix the chicken, celery and almonds, pour over them the salad dressing, and set in the refrigerator. Just before serving, add the Higdon and olives, mixing thoroughly and then pour over the mayonnaise; toss lightly with a fork, and serve on lettuce leaves. Chicken Salad, No. 3 For six or eight persons, carefully prepare one grown fowl; boil until tender; remove the meat carefully from the bones; chip or shred. Chip fine one head of celery, three medium sized cucumber pickles, four or six hard boiled eggs, and add to the chicken. Season to taste with salt and pepper. Pour over this a dressing made as follows: One heaping teaspoonful of mustard, one of sugar, one of butter, a teacupful of vinegar and one egg. Mix mustard and sugar into a smooth paste with a small quantity of the vinegar; then stir in slowly the rest of the vinegar ; beat in the butter, then the beaten egg. Cook in a bucket over the kettle ; boil until it begins to thicken, stirring constantly. When cool, pour over the salad and mix well. If preferred, substitute white cabbage for the celery. Beef Salad Boil one pound of young, tender beef in enough boiling water, slightly salted, to cover. When perfectly tender, remove from the water and let cool. Chip, shred or grind, as desired. Have ready three hard boiled eggs, chopped fine, two or three blades of celery and two cucumber pickles chopped fine. Mix these with the meat; season to taste with salt and pepper and last pour over it a teacupful of mayonnaise, mixing lightly with a fork. Beef Salad With Potatoes Prepare one pound of beef, as directed in the preceding recipe. When the beef is chipped, have ready three or four cold boiled Irish potatoes, cut in small blocks, one or two hard boiled eggs cut fine, a little celery salt if convenient, and a teacupful of mustard cabbage chow-chow (sweet) with some of the vinegar. Mix the meat, potatoes and eggs together and season to taste with salt and pepper ; add the celery salt, then mix in the chow-chow thoroughly and serve. A tablespoonful of salad oil or melted butter may be added, if liked, when the salt is stirred in. Grapefruit Salad Mix grapefruit pulp with broken English walnuts or pecans. Mix with mayonnaise made without mustard, fill the grapefruit shells, and serve on lettuce. Fruit Salad V2 lb almonds 3 bananas 4 oranges V2 cup French cherries 1 can pineapple 1 cupful powdered sugar Blanch the almonds and grate or chop very fine; pare and slice the oranges; cut pineapple into small dice ; slice the bananas. Alternate the layers of fruit with layers of sugar. Reserve the almonds for the top layer. Garnish with strawberries or other small, bright fruits ; then add the following dressing and chill : Sauce ^ cupful lemon juice 1 cupful granulated sugar ^4 cupful pineapple juice Cook down to a syrup Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas. Cream Cheese Salad Arrange lettuce leaves on a plate; in the center heap English walnuts; around these press cream cheese through a rice potato masher, and over all pour a mayonnaise dressing. Apple and Cheese Salad