Shallowford cookery

1 large cabbage head 1 large bell pepper 1 purple onion Pour % cup sugar over mixture, boil 1 cup vinegar, 1/4 cup oil, 1 teaspoon celery seed, 1/2 teaspoon dry mustard, salt to taste. Let cool. Pour over slaw and place in refrigerator. Don't stir until next morning. This will keep 3 or dish. 4 days in a covered dish. Mrs. J. V. Evans Cranberry Salad Dissolve 2 boxes of cherry jello with 2 cups hot water, one cup cold water. Let chill, then add: cup nuts (chopped) can whole cranberry sauce can #2 crushed pineapple, drained can angel flake coconut el ee ell oe After adding these, stir good, put in refrigerator and chill until firm. Mrs. Lloyd Steelman Prize Christmas Salad Dissolve: 1 package raspberry gelatin 1 cup hot water % cup cold water Chill until partially thickened. Fold in: small orange cut in chunks cup pineapple chunks can whole cranberry sauce cup chopped walnuts A ol oo ©) ol Chill until firm. Makes 1 quart, 8 to 10 servings. Idea: Mold in star shapes or in cone-shaped drinking cups to make salad trees. Mrs. E. Orn G. Harris Cranberry Salad 2 cups raw cranberries *% (or more) cup ground sugar 1 ©orange 1 cup nuts 1 small can crushed 1 package raspberry pineapple jello 1 cup small marshmallows Put cranberries and orange through chopper. Mix with other ingredients and let stand in the sugar. Dissolve jello in 1% cups hot water. When it begins to congeal, add other mixture and congeal. Mrs. H. E. Blanchard Potato Salad 4 large diced potatoes (cooked until done) 3 boiled eggs (chopped) % cup chopped celery % cup chopped sweet pickles % cup mayonnaise Salt and pepper to taste ( cup diced onion if desired) Mix together and serve warm. Mrs. Fannie Crouse German Potato Salad 2 cups diced raw potatoes 1 teaspoon grated raw 1 onion onion Salt to taste 2 tablespoons bacon 1 slice bacon fried and fat, hot crumb led Cook potatoes in salted water with whole onion. Drain, remove onion. Add grated raw onion, bacon fat. aidibacon. Let stand until cold. Mix with mayonnaise or French dressing. 57 Mrs. Phyllis Badgett Refrigerated Slaw 1 large head cabbage,chopped 1 large pepper,diced 2 small onions, diced Mix these together and set aside for later use. 1 cup vinegar 1 teaspoon celery seed *% cup sugar 1 teaspoon salt 1 teaspoon mustard seed 1 teaspoon turmeric Bring this to a hard boil and pour over the cabbage mixture. This will keep inthe refrigerator for 3 months if kept in a tightly sealed jar or tupperware container. Mrs. Ruby Robertson Given to Mrs. Loyce Peterson Double Deck Cherry Salad 1 can pineapple chunks le sNowe24can Bing 1 package cherry flavor cherries, pitted gelatin 1/3 cup lemon juice 1 large package cream 1 package orange cheese gelatin 2 to 3 tablespoons light % cup sliced cream or top milk stuffed olives Drain pineapple, add water to pineapple syrup to make 1 3/4 cups. Heat to boiling. Dissolve cherry gelatin in hot liquid, chill until partially set, add pineapple, pour into 8" pan. Chill until firm. Soften cheese with cream and spread over this. Drain cherries. Add lemon juice and water to cherry syrup to make 1 3/4 cups liquid. Heat to boiling point. Dissolve orange gelatin in hot liquid, chill until partially set, add cherries and olives. Spread on top of cheese. Chill until firm. Serve in squares on lettuce. 58 Mrs. T. W. Winstead Congealed Fruit Salad 1 package jello (lemon 2/3 cup fresh orange or lime) (2 packages sections jello is better) % cup nuts 1 cup pineapple juice % pint whipping heated to dissolve cream, whipped jello) 1 cup fresh orange juice 2/3 cup pineapple chunks Mix jello and heated pineapple juice. Chill. Beat, add whipping cream. Blend; then add orange sections, pineapple chunks and nuts. Blend together and place in mold. Chill until firm.