New Delineator recipes.

y2 cup diced, cooked chicken Garnish of truffles or walnut- 54 cup chopped nuts meats Select medium-sized, smooth tomatoes. Scald and remove the skins. Chill. Carefully scoop the inside out of the tomatoes. Remove the seeds from the pulp. Chill all ingredients, and when ready to serve, mix the chicken, cucumber, tomato pulp, and nuts with the mayonnaise dressing. Add more salt if needed. Fill the tomatoes. Arrange on lettuce leaves. Garnish with mayonnaise and decorate each tomato top with a slice of truffle or with halves of shelled nuts. FROZEN FRUIT SALAD I pint cream i teaspoon instantaneous gela- 1I4 cups fruit cut fine (cherries, tin peaches, pineapple, etc.) 2 tablespoons cold water % cup mayonnaise Lettuce I teaspoon powdered sugar Soak the gelatin in the cold water, melt it over steam, and beat it into the mayonnaise. Add the sugar to the cream and whip it, then combine with the mayonnaise. Stir in the cut-up fruit. Pack in ice and freeze as for a mousse. The mayonnaise may be omitted from the mixture to be frozen and served separately. TOMATO JELLY SALAD 3 cups stewed tomatoes, fresh i teaspoon sugar or canned Salt I slice onion 1/2 teaspoon gelatin I stalk celery 1/2 cup cold water I bay-leaf Lettuce 1 clove Mayonnaise 14 green pepper pod Cook tomatoes with seasonings. Soak gelatin in cold water, add tn boiling tomatoes, strain and pour into cups about the size of a tomato. Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on too of each tomato as it is turned from the mold. Tomato jelly is often molded in a square pan and cut in diamonds or cubes, when it makes a very acceptable accessorv to other salads and an attractive garnish. ALLIGATOR-PEAR SALAD 2 alligator pears 1/2 cup to 3/4 cup mayonnaise <\% Lettuce leaves French dressing Alligator pears, or avocadoes, are to be had at fancy fruiterers. Cut each pear into six pieces, giving wedge-shaped sections, and if these are too large, cut each section again lengthwise. Peel and arrange wedges of pears on beds of lettuce leaves. Either French dressing or mayonnaise may be used, but the fruit is rich, therefore the French dressing is preferred by many people. BANANA AND NUT SALAD 3 bananas Yi cue mayonnaise or boiled y2 cup nuts dressing 6 leaves lettuce Peel bananas and cut in two lengthwise. Roll in nut-meats. Place on lettuce leaf and garnish with dressing. Equal parts of dressing and whipped cream may be used. COCONUT FRUIT SALAD i^ cups mixed diced tart ap- 4 tablespoons orange-juice pies and celery Salt Yz cup shredded coconut Paprika I tablespoon lemon-juice Lettuce leaves 4 tablespoons oil Currant or plum jelly Mix the apples, celery, and coconut. Sprinkle with the lemon-juice. Add a French dressing made from the oil and orange-juice, with salt and paprika to taste. Line a salad-bowl with lettuce leaves and pile chilled salad in center. Dot with currant or plum jelly. COMBINATION FRUIT SALAD 6 halves of stewed pears, fresh 36 white cherries or canned Boiled dressing Lettuce leaves Place the half pears on crisp lettuce leaves. Stone the cherries and arrange them around the pears. Serve with a boiled dressing. FRENCH FRUIT SALAD I orange i dozen English walnuts I banana Lettuce Yz pound Malaga grapes French dressing