The Relief Societ Cookbook

Add lemon and pineapple juice during the whipping, season with salt and a dash of curry powder when it is to be served with vegetable salads. Use only the fruit flavoring for fruit salad. THOUSAND ISLAND DRESSING 1 c. mayonnaise 1 tbsp. chopped pimentoes 1 tsp. tarragon vinegar 1 tbsp. chopped green peppers Va tsp. paprika 1 cooked egg yolk, grated 1 tsp. chopped olives 1 tbsp. catsup 1-3 c. chili sauce To the mayonnaise add the chopped pimento, green peppers, egg yolks, chopped olives, Chili sauce, catsup and paprika. Mix thoroughly, then add the vinegar. If the dressing is too thick, add some olive oil and stir vigorously. FRUIT SALAD DRESSING 1 cup pineapple juice 1 T. lemon juice V2 c. water FL» cup sugar Grated rind of I lemon 2 T. corn starch Boil ingredients, add corn starch, dissolved in a little water. When cold add 1 c. cream (whipped). QUICK SALAD DRESSING V2 pt. cream 2 T. sugar 1 tsp. salt TL» cup weak vinegar Serve with shredded lettuce —Mrs. Lee Browning. CARROT SALAD 2 c. grated carrot 1 small can shredded pineapple, well drained 1 c. shredded cocoanut Serve on lettuce leaf, with whipped cream sweetened and seasoned with vanilla on top of each serving. — Mrs. L. Y. Rigby. ASPARAGUS AND TOMATO SALAD 6 slices of tomatoes l/2 cup diced celery 3 T. Chopped green peppers *4 tsp. paprika Va tsp. salt y2 c. mayonnaise dressing 18 stalks canned or fresh asparagus Arrange the tomatoes on lettuce leaves and top with the rest, of ingredients. — Mrs. Nora Clark. JELLO SALAD 1 pkg. jello or jell-well (lemon) 1 T. vinegar 1 tsp. salt I c. chopped cabbage 1 c. chopped celery y2 c. pickles 1 c. carrots put thru the food chopper Dissolve jello in 1 pt. boiling water add vinegar and salt. Let cool and when cold, but before it sets add the chopped vegetables. Chill and mold. Serve on lettuce with mayonnaise. — Mrs. R. H. Hamilton. 2 T. knox gelatin 1 c cabbage (Cut fine) 2 T. knox geleton 1 c. cabbage (Cut fine) 1 cup boiling water 1% cup celery (Cut fine) 5 T. vinegar 1 small green pepper, (cut fine) 2 T. lemon juice Vi c. canned peas 3 T. sugar 1 T. pimento (Cut fine) 1 tsp. salt Dissolve gelatin in 4 T. cold water. Add boiling water, then vinegar, lemon juice, sugar and salt. Chill until it begins to con* geal then add vegetables. Mold and serve with mayonnaise. TOMATO PERFECTION SALAD 1 qt. can tomatoes lA c. onion, cut fine 1 c. celery 1 c. cabbage 1 c. peas 1 green pepper 1 tsp. salt Vz tsp. paprika Dash of cayenne pepper 2 T. knox gelatin (plain) soaked in 4 T. cold water Strain tomatoes, heat to boiling point and pour over gelatin. Chill until it begins to congeal and add seasoning and vegetables. Mold in small cups. — Mrs. S. J. Skelton. CHEESE SALAD 1 lb. grated cheese 1 c. cream, whipped y2 c. chopped stuffed olives 2 T. gelatin dissolved in *A cup warm water, beat into cream, add cheese, olives, paprika, mustard, and salt (to taste). Mix well and heat until smooth and creamy. Chill and serve on slices of pineapple with salad dressing. — Mrs. Alvin Ricks. COTTAGE CHEESE SALAD 4 medium sized ripe pears or any desired fruit or vegetable 1 c. well seasoned cottage cheese Wash and pare the pears, scoop out the centers and fill cavaties with chilled cottage cheese.