Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Mix well, add one cup white grapes which have been seeded and cut in two, one cup Brazil nuts, cut in medium size pieces. Mix well and add a little lemon juice, then mix Mayonnaise dressing over the salad and serve on lettuce leaves. PINEAPPLE AND TOMATO SALAD. Shred the pineapple and let it stand in French dressing for some time. Peel tomatoes, hollow out centers and stuff with the pineapple. Put Mayonnaise dressing on top and serve on lettuce leaves. CABBAGE SALAD: One medium sized head of cabbage. Six eggs. SALADS 61 One cup sugar, scant. One teaspoonful salt. One-half tablespoonful butter. One teaspoonful mustard. One-half cup vinegar, or more if you like. Divide the cabbage into four pieces, wash well in cold water. Take off wilted leaves, and cut out the tough, hard parts. Cut the cabbage very fine with a sharp knife. ; Have the eggs boiled hard; chop five of them fine. Melt the butter, add sugar, salt, vinegar, mustard, and chopped eggs. Add this to the cabbage. Garnish with the remaining egg, sliced, also with pickled beets. CHICKEN SALAD: Two chickens, chopped fine. Eight hard boiled eggs, whites chopped fine, yolks rubbed smooth. One small head of cabbage chopped fine, one-half dozen small cucumber pickles, butter size of an egg, melted, pepper, salt and celery seed to taste, one tablespoonful mustard, one cup vinegar, one cup salad dressing. © | QUICK SALAD DRESSING. Keep a bottle of “store” Mayonnaise on hand. When in a hurry for a salad dressing, beat up some cream and add toa portion of the dressing. This will make a good substitute for the home-made article. SALAD DRESSING. One small teaspoonful mustard. One of sugar, one of salt, a little red pepper. Yolks of three raw and yolk of one hard boiled egg, juice of one-half lemon, one-fourth cup vinegar, one pint or more of best salad oil. Beat the yolks ‘and dry ingredients until very light. Add a little oil at a time, till it becomes thick and hard. Thin with the vinegar, then add more oil, and proceed as before, adding oil more rapidly. If the salt is not put in until the dressing is made it will not be apt to curdle. One cupful of whipped cream is an improvement, but do not add it until ready to serve. Lemon juice may be used instead of vinegar. ENGLISH PLUM: PUDDING. Three quarters pound raisins. Three quarters pound currants. Half pound sugar. Half pound suet. One and a half pounds flour. Two ounces lemon peel. One ounce citron. Quarter ounce nutmeg. Half pint milk. Two eggs. A little allspice and cinnamon. Seed the raisins and chop in a little of the flour; chop separately the suet, lemon peel and citron, rolling the suet in flour. Dry the currants after washing, and rub in some of the flour; add eggs last, well beaten. This pudding should be boiled one day, and served with brandy sauce. PLUM PUDDING: MRS. GLENDENNING. One pound stoned raisins. One pound currants. One pound sugar. One pound suet, chopped very fine. Two pounds grated or soaked bread. One grated nutmeg. One teaspoonful salt. Six eggs. Juice of one lemon and half grated rind; crumb the soft part of the bread fine, and soak the crust in boiling water. Boil six hours in a pudding form or cloth. As the water boils away add more boiling water. To be eaten with wine or hard sauce. IMPERIAL PUDDING. MISS SENTER. One-half cupful rice, boiled twenty minutes in one quart of water, drain and add one pint of milk, boil one hour in double boiler; then add one cupful sugar onehalf cup of sherry wine, one-fourth box gelatine (which has been soaked in a little cold water), one pint of whipped cream. Mold and serve with whipped cream poured over it. ENGLISH PLUM PUDDING. MRS. COLBATH. One pound beef suet.