Pare and grate the cucumbers, and press out the juice through a cheesecloth or a strainer. Mix all the ingredients, adding just enough chopped parsley for garniture and flavor; then add 24 cup of vegetable jelly, and mix well. Pour into small molds, let set till cool, and serve with mayonnaise. l86 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SWEET POTATO SALAD 1 cup diced boiled sweet potatoes 2 teaspoons each of chopped onion 2 stalks crisp celery cut into dice and sweet bell pepper Chopped parsley✪ Sweet Potato Salad Mix all the ingredients, and season with French dressing or cream mayonnaise. SLICED BEETS IN LEMON 1 cup water i teaspoon salt YZ cup lemon juice I bay leaf 2 tablespoons sugar Boiled beets✪ Sliced Beets in Lemon Add salt, sugar, and lemon juice to the water, and bring to a boil. Slice the cooked beets into the hot liquid, add the bay leaf, cover with a plate so as to keep the beets submerged in the liquid, and let cool. A hard-boiled egg may be put whole into the bowl with the sliced beets, and served with a sprig of green leaves stuck into one end for garniture, if desired. FRUIT SALADS FRUIT SALAD Cut equal quantities of orange, pineapple, banana, and mellow apple into small dice. Season with fruit sauce or cream mayon- naise, and serve on a lettuce leaf. A few ripe strawberries when in season are a good addition✪ Fruit Salad. FRUIT BASKET Select medium sized, well colored oranges. Hold an orange between the thumb and the first finger, letting the side of the orange rest on the table. With a small, pointed knife, start in the middle of the orange, and run the blade about 2 inches into the center, then again and again, all the way around, in such a manner that the orange will part in two halves, leaving the edge ruffled with small points of peel, like the teeth of a coarse saw. Run the point of a knife around each half, near the peel ; then with a teaspoon, dip out the fruit in one piece. Cut the orange center into small cubes, to which add equal quantities of diced banana and pineapple, and a few ripe strawberries if available✪ Fruit Basket. Add fruit (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 187 SCIENCE of FOOD and COOKERY sauce to season, and fill the orange shells, having them well rounded with fruit. Serve on a white plate, with three small orange leaves or a lettuce leaf for garniture. FRUITS AND NUTS I cup diced oranges i cup diced pineapple I cup diced bananas Chopped walnuts✪ Fruits and Nuts Mix the fruits, and season with fruit sauce. Dish up on a lettuce leaf, and sprinkle chopped walnuts over the top. WALDORF SALAD I cup diced sweet apple A little chopped parsley I cup finely diced celery l/2 cup chopped walnuts Cream mayonnaise✪ Waldorf Salad Dice the apples first, and mix with mayonnaise, so as to keep them from turning a dark color. Mix all the ingredients except the walnuts, which must be added just before serving, to prevent the salad from turning dark. Serve on a lettuce leaf. APPLE AND BANANA SALAD 2 cups diced sweet apple 6 dates finely shredded T large banana cut through length- Fruit sauce or cream wise and sliced mayonnaise Mix the ingredients, and serve on a lettuce leaf. PRINCESS SALAD I cup seeded cherries i cup shredded walnuts I cup pineapple cut in large dice Fruit sauce or cream I cup marshmallows cut into dice mayonnaise Mix all the ingredients except the walnuts, which should be added just before serving. Serve on lettuce leaves.

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Pare and grate the cucumbers, and press out the juice through a cheesecloth or a strainer. Mix all the ingredients, adding just enough chopped parsley for garniture and flavor; then add 24 cup of vegetable jelly, and mix well. Pour into small molds, let set till cool, and serve with mayonnaise. l86 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SWEET POTATO SALAD 1 cup diced boiled sweet potatoes 2 teaspoons each of chopped onion 2 stalks crisp celery cut into dice and sweet bell pepper Chopped parsley Mix all the ingredients, and season with French dressing or cream mayonnaise. SLICED BEETS IN LEMON 1 cup water i teaspoon salt YZ cup lemon juice I bay leaf 2 tablespoons sugar Boiled beets Add salt, sugar, and lemon juice to the water, and bring to a boil. Slice the cooked beets into the hot liquid, add the bay leaf, cover with a plate so as to keep the beets submerged in the liquid, and let cool. A hard-boiled egg may be put whole into the bowl with the sliced beets, and served with a sprig of green leaves stuck into one end for garniture, if desired. FRUIT SALADS FRUIT SALAD Cut equal quantities of orange, pineapple, banana, and mellow apple into small dice. Season with fruit sauce or cream mayon- naise, and serve on a lettuce leaf. A few ripe strawberries when in season are a good addition. FRUIT BASKET Select medium sized, well colored oranges. Hold an orange between the thumb and the first finger, letting the side of the orange rest on the table. With a small, pointed knife, start in the middle of the orange, and run the blade about 2 inches into the center, then again and again, all the way around, in such a manner that the orange will part in two halves, leaving the edge ruffled with small points of peel, like the teeth of a coarse saw. Run the point of a knife around each half, near the peel ; then with a teaspoon, dip out the fruit in one piece. Cut the orange center into small cubes, to which add equal quantities of diced banana and pineapple, and a few ripe strawberries if available. Add fruit (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 187 SCIENCE of FOOD and COOKERY sauce to season, and fill the orange shells, having them well rounded with fruit. Serve on a white plate, with three small orange leaves or a lettuce leaf for garniture. FRUITS AND NUTS I cup diced oranges i cup diced pineapple I cup diced bananas Chopped walnuts Mix the fruits, and season with fruit sauce. Dish up on a lettuce leaf, and sprinkle chopped walnuts over the top. WALDORF SALAD I cup diced sweet apple A little chopped parsley I cup finely diced celery l/2 cup chopped walnuts Cream mayonnaise Dice the apples first, and mix with mayonnaise, so as to keep them from turning a dark color. Mix all the ingredients except the walnuts, which must be added just before serving, to prevent the salad from turning dark. Serve on a lettuce leaf. APPLE AND BANANA SALAD 2 cups diced sweet apple 6 dates finely shredded T large banana cut through length- Fruit sauce or cream wise and sliced mayonnaise Mix the ingredients, and serve on a lettuce leaf. PRINCESS SALAD I cup seeded cherries i cup shredded walnuts I cup pineapple cut in large dice Fruit sauce or cream I cup marshmallows cut into dice mayonnaise Mix all the ingredients except the walnuts, which should be added just before serving. Serve on lettuce leaves.

Science of food & cookery