Purity flour cookbook

1 good-sized lobster. i cup mayonnaise dressing. \ 1 head lettuce, rut the meat in small dice and set aside to chill. Shred the lettuce and chill. At serving time combine meat and lettuce. Mix with dressing, place in a salad bowl with crisp lettuce leaves and garnish with small leaves and small claws. Shrimps, crabs and crawfish are prepared in the same way. POTATO SALAD Take 6 cold sliced or cubed boiled potatoes, 1 onion chopped fine, 1 teaspoon of chopped chives, and mix together with salad dressing. Put on a platter and ornament with lettuce and cooked beets cut in cubes. SUMMER SALAD Ornament salad bowl with lettuce. Slice cucumbers, tomatoes, celery, young onions, and serve with boiled or French dressing. WINTER SALAD Take a small red cabbage, cut very fine. Slice some smoked bacon in small pieces, put in a casserole and let bake and cook for 5 minutes. Then add 1 teaspoon vinegar, mix cabbage with it and cook for 15 minutes. Serve hot. Page One Hundred and Thirty-five ^ — f PURITY m FtOUR More Bread and Better Bread FRUIT SALAD J pound almonds. 4 oranges. 1 can pineapple. 3 bananas. i cup French cherries. 1 cup powdered sugar. Blanch the almonds and grate or chop very fine. Pare and slice the oranges, cut pineapple in small dice. Slice the bananas, alternate layers of fruit with layers of sugar. Reserve the almonds for the top layer. Garnish with strawberries or other small bright fruit. Then add the following dressing and chill : i cup lemon juice. 2 tablespoons sherry. or, i cup lemon juice. i cup pineapple juice. 2 tablespoons of maraschino liquor. 1 cup granulated sugar, cooked down to a syrup. Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas. IMPERIAL SALAD Take fresh pineapple, oranges, celery and apples. Cut in cubes or dice, mix with some mayonnaise into which a few tablespoons of heavy cream were previously mixed. Serve on shallow salad dish. Garnish with finely chopped peppers and sweet pimento, alternating the color all round the border. Sprinkle a few finely chopped pecan nuts in the centre. WALDORF SALAD 1 cup sliced apples. ] cup celery, diced. 1 tablespoon lemon juice. ■A teaspoon salt. 1 cup walnut meats, broken in pieces. 1 cup mayonnaise or boiled dressing. Mix lightly apples, celery and nuts, being careful not to crush the fruit. Sprinkle with salt and add dressing. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to the skin to keep the apples in shape. Refill shells thus made with the salad. Serve on lettuce leaves. CRACKERS AND CHEESE Cover halves of small crackers with a sprinkling of grated cheese, a speck of cayenne pepper. in the oven until cheese is melted and slightly brown. Serve warm with salad. Toast Page One Hundred and Thirty-six i>a«!imtrl|?a Sandwiches are easily made and require only daintiness for their perfection. Their variety is great and largely depends upon tlie ingenuity of the maker. Have bread of rather close texture and a day old if possible, and sliee very thin. CHICKEN SALAD SANDWICHES