The Relief Societ Cookbook

Arrange on lettuce leaves and serve with mayonnaise or French dressing. Sprinkle with chopped nuts. Broken nut meats or chopped pimentos and green peppers may be added to cottage cheese to improve flavor, for vegetables or other fruits. — Mrs. Nora Clark. APPLE, PINEAPPLE AND CELERY SALAD 2 c. tart apples, diced 1 c. celery, cut in small pieces 2 slices canned pineapple, cut in pieces. Mix ingredients with apple mayonnaise and serve on lettuce leaf. APPLE MAYONNAISE To one cup of mayonnaise, add one cup bright colored apple jelly, mix lightly and serve at once. APPLE AND CABBAGE SALAD One half small cabbage, shred very fine, allow to stand 2 minutes, in boiling water, drain and immerse in cold water until cool. Drain, add three tart apples, peeled and chopped, and a couple stalks of celery. Sprinkle with V4 tsp. salt. Add boiled mayonnaise dressing. CRANBERRY SALAD 2 lbs. cranberries Bunch of celery 1 c. nut meats Can of pineapple 3 c. sugar Y2 tsp. salt Cook cranberries using T2 as much sugar as berries and !2 as much water, when tender drain. Drain pineapple and cut in small pieces, also cut celery and nuts. Add enough hot water to cranberry and pineapple juice (to make a qt. of liquid J Soak I pkg. of knox gelatin in cup of cold water, let stand 10 minutes. Then add to fruit juice. Mix all together. Mold. Use with salad dressing. — Mrs. Lola Webster. PINEAPPLE SALAD 1 pkg-. lemon jeilo, when beginning to set beat ltT add 1 c. of pineapple, (cut fine, in dices) 1 c. whipped cream, 1 c. ground cheese. Chill on ice and serve with mayonnaise. — Mrs. F. L. Erdman. CHICKEN SALAD DRESSING 1 Tbsp. butter V2 tsp. salt 1 tsp. mustard [L» tsp. pepper bV2 tsp. brown sugar Place over fire and rub until butter melts then add 2 yolks of eggs, well beaten. Let warm and stir thoroughly, then add 4 Tbsp. vinegar. Let cook until it thickens stirring constantly. When ready to serve add V2 c. whipped cream and ' '2 lb. chopped walnuts. —Mrs. Kenneth Webster- MAYONNAISE 1 tsp. salt 1 Tbsp. lemon juice or vinegar !/2 tsp mustard; 1 egg yolk 1 tsp. sugar 1 j •_» c. oil Put all but oil in bowl. Use dover egg beater, beat continually while adding oil. Beat until thick. Use with whipped cream or Chili sauce for Thousand Island Dressing — Mrs. Kenneth Webster. SALAD PEEK-A-BOOS Chop y2 c. cold chicken and 3 olives. Mix with mayonnaise, garnish with cream cheese dusted with paprika. PINEAPPLE SALAD One can pineapple 1 can cherries, Royal Anne 1/4 lb. blanched almonds !A lb. marshmallows Pit cherries, dice pineapple, then set aside and drain. Shred almonds and quarter marshmallows. Mix with fruit dressing and let stand for 24 hrs. — Mrs. Lorenzo Jensen. Dressing Yolks of 2 eggs v"> <=• cieam Juice one lemon. Cook until thick; when cold add V, pt. cream, whipped stiff. SANDWICH POSSIBILITIES EGGS Eggs minced and seasoned with salt and pepper, little vinegar. Eggs minced and moistened with salad dressing. Eggs sliced thin on lettuce leaf. Olives chopped and mixed with eggs. Eggs and pickles chopped. Eggs minced and chopped parsley. Eggs minced with water cress. Eggs scrambled with little butter. Eggs and ham chopped together and nuts. Eggs and left over veal, or ground meats. CHEESE