Quaker recipes

1 cup mayonnaise 2 hard cooked eggs, chopped 44 cup chili sauce 1 teaspoon grated onion 2 tablespoons chopped bell Y2 teaspoon chili powder pepper Dissolve Jello in the 3 cups of boiling water, chill until slightly thickened, beat with egg beater until foamy, then add and mix well other ingredients. Pour into rinsed, lightly oiled 10-inch ring mold. When ready to serve, unmold on chop plate, garnish with lettuce, fill center with cold boiled shrimp, garnish with lemon wedges and slices of cucumber. Serve dressing on the side. Yield: 10 servings. . GERTRUDE TOMLINSON MARTIN (Mrs. Robert) SALMON AND COTTAGE CHEESE LOAF Cheese Layer Y2 tablespoon gelatin 3 cups cottage cheese, sieved 2 tablespoons cold milk 14 teaspoon onion, minced or Y% cup hot milk dash of onion salt 44 teaspoon salt Soak gelatin in cold milk, dissolve in hot milk. Combine with remaining ingredients. Chill until mixture begins to thicken, pour into mold. Chill until firm. Salmon Layer 2 cups red salmon, flaked 1 tablespoon lemon juice 1 cup salad dressing Y2 tablespoon gelatin 12 cup chopped celery 2 tablespoons cold water Combine salmon, salad dressing, celery, lemon juice. Soak gelatin in cold water 5 minutes, then dissolve over hot water. Add to salmon mixture. Cool. Pour over cheese layer. To serve, unmold on large platter and garnish with watercress and tomato slices. Serves 10. 140 SALADS AND DRESSINGS SHRIMP SALAD | package lemon Jello 1 teaspoon green pepper 1 cup boiling water 142 cups celery (chopped) Pinch of salt 1 cup pecans ¥Y2 cup Miracle Whip 1 tablespoon grated onion 1 cup cream (whipped) 1 can shrimp 3 hard boiled eggs Allow Jello to semi-harden. Add cream and Miracle Whip and other ingredients. Place in molds to set. Delicious. LUNA DAILE PARKER (Mrs. A. Scott, Jr.) CHICKEN SALAD 1 large chicken 2 tablespoons chicken oil 2 bunches celery 2 tablespoons melted butter 3 eggs ¥2 tablespoon sugar 3 sour pickles 12 teacup vinegar ¥%4 tablespoon ground mustard Break eggs separately, after beating yolks, add oil beating in a little at a time, then butter in the same way. Then the stiffly beaten whites, mustard, sugar and salt after first mixing thoroughly in a little water, then the vinegar. Cook in double boiler until very thick stirring constantly. Set aside to cool. Mix all thoroughly in this dressing and serve. One-half gallon serves 28 plates. KATE KEARNS (Mrs. Gurney) AVOCADO AND LIME SALAD 1 large or 2 small avocados 1 tablespoon lemon juice | teaspoon onion juice or 1 package lime Jello grated onion 142 cups hot water Cut avocado in half and remove seed. Scoop out pulp with spoon and mash with a fork. Add lemon juice and onion. Pour hot water over Jello. When cool, add to first mixture. Pour into mold and place in refrigerator. When ready serve on lettuce with mayonnaise. Serves 6. RACHAEL TAYLOR (Mrs. F. R.) 141 THE QUAKER COOK BOOK PRESSED CHICKEN 1 hen—5 pounds (seasoned 144 cups mayonnaise with salt and pepper) 1% cups chicken broth 2 cups finely cut celery Juice of % large lemon 4 hard cooked eggs 4 tablespoons plain gelatin 6 tablespoons India relish (4 envelopes) Dissolve 4 envelopes, or tablespoons, of plain gelatin in 14 of the broth and add the other half hot. Mix all ingredients well with the diced chicken and pour into well oiled large glasses. Allow to stand over night. Turn out and cut in desired thickness rounds, serve on lettuce with a bit of extra mayonnaise to which chopped olives (optional) have been added. ETHEL D. TOMLINSON (Mrs. S. Halsted) BING CHERRY SALAD 1 14-ounce can Bing cherries 1 package cherry Jello (seeded) 1 cup of juice plus 1 cup of ¥Y2 cup almonds or chopped boiling water to dissolve nuts Jello Dissolve Jello. Add drained cherries, nuts and flavoring.. Makes 14 individual molds. SUE S. PARKER JEANETTE WILSON (Mrs. E. Clark)