Raleigh recipe book

One quart of fresh shrimp, or one large can of canned shrimp. Two heads of celery. Wash and cover the fresh shrimp well with water, let cook for about 30 minutes, or until the shrimp turn pink and the covering loosens from the flesh. Shell, and cut or mince, as preferred, drain well and place in ice box until ready to mix for serving. Canned shrimp should be washed, cut and placed in ice box until salad is mixed for serving. Salad should be mixed immediately before serving. you want your salads to be More Appetizing and more delicious — Use Salad King Mayonnaise Try Salad King Relish, or Salad King Olive Mynaize for your sandwich spreads and you will be delighted with its tastiness. Besides tasting like M ORE it is a very ECONOMICAL method of getting up fine, delicious sandwiches. Important CLThis booklet will give you many fine ideas as to how to use Salad King Mayonnaise, Relish and Olive Mynaise to the best advantage, if used in conjunction with these recipes. CA rare treat is in store for you if you will follow these recipes, especially where the use of a Mayonnaise Dressing is recommended. For Sale at all Good Grocers GARLAND C. NORRIS &> COMPANY Wholesale Distributors MANUFACTURED BY SAMUEL MERVIS CO. 22 North Greene Street Baltimore, Maryland DRESSING 2 tablespoons of vinegar 2 eggs 1 tablespoon of water Mix vinegar and water, heat until smoking. Beat eggs until light and foamy. Add vinegar to eggs. Place on fire and stir constantly over a slow flame until thick and creamy. Remove, and when cold stir in about one pint of oil gradually, add seasoning of mustard, lemon, salt and pepper to taste. Sprinkle shrimp with lemon juice, mix with celery, add dressing in proportion desired, place on lettuce leaves and serve at once. This salad is most excellent combined with fresh tomatoes. This dressing may be made quickly, keeps well in an ice box and is especially good with meat salads of all kinds. Martha H. Haywood. Elsie B. Haywood. SALAD DELIGHT 2 tablespoonfulls Chalmer's i/o cup vinegar Gelatine 4 tablespoonfuls of sugar 1/4 cup of cold water i/o lemon 1 cup of hot water 1 cup crushed pineapple 1 teaspoonful salt 1 cup finely diced cucumber Add cold water to the gelatine, let stand ten or fifteen minutes, then pour the cup of boiling water over, add sugar, salt, vinegar, lemon juice of half lemon, pineapple and finely diced cucumber. Mayonnaise dressing or whipped cream can be added if so desired. Mrs. James A. Briggs. CUCUMBER JELLY 1 cucumber, shredded Juice of 3 lemons 1 teaspoon salt AVater to make 1 quart Shred cucumber and let stand a few minutes with salt. Squeeze in cheese cloth bag to get out juices. Flavor with onion juice, red pepper and lemon juice. Put pulp back in mixture and make into a jelly with Chalmer's Gelatine. Serve with mayonnaise. Mrs. R. D. W. Conxok, Chapel Hill, N. C. Cook With Gas Gas service is practically an instantaneous service. You don't have to 'phone or wait for it. It's there right at your finger tips. At any hour of the day or night there are pipes full of gas, waiting to serve you — to cook your meals, heat your water or keep you warm — a real home comfort.