The Southern cook book of fine old recipes

6 tablespoons cold diced potatoes (cooked) 6 tablespoons cold diced cooked carrots 6 tablespoons cold cooked string beans l/2 cup French dressing 2 chopped sweet pickles 1 hard cooked egg, chopped V-2 cup mayonnaise Mix the vegetables and the meats with the French dressing. Let it stand for one hour and then add the pickles, egg and mayonnaise. Serve chilled on a lettuce leaf. Grapefruit Ring 2l/2 tablespoons gelatin 1/2 cup cold water ll/2 cups sugar 1M} cups grapefruit juice MJ cup orange juice y± cup lemon juice 1 cup hot water Soak gelatin in % cup cold water 5 min- utes. Boil sugar and hot water 3 minutes or until clear. Pour over the soaked gelatin and stir until dissolved. Let it cool and then add grapefruit, orange and lemon juice, a pinch of salt and pour into ring. Set aside in cool place for several hours to congeal. Cinnamon Apple Salad 6 firm apples 1 cup water 1 cup cinnamon drops (the old-fashioned red cinnamon candy) 2 cups sugar Peel and core the apples. Place the apples in an open pan on top of the stove, pour over them the water, cinnamon drops and the sugar. Cook slowly, turning the apples frequently in the syrup. When the apples are done remove from the syrup with a strainer and place on a crisp lettuce leaf. Fill the centers with chopped nuts, cream cheese and mayonnaise. Chicken-and-Fruit Salad 3 cups white meat of chicken from a boiled fowl 1 orange 1 apple 15 large grapes 15 salted almonds 1 banana 1 cup mayonnaise Cut chicken in small pieces. Remove seeds from orange sections and cut in half. Cut grapes in half, removing seeds. Split almonds. Slice banana. Add the mayonnaise and mix all the ingredients slowly but thoroughly. Serve chilled on lettuce leaf. Avocado or Alligator Pear Salad Chill three alligator pears. Peel, cut in halves and remove stones, cut in cubes. Mar- inate in French dressing (page 24). Serve on crisp lettuce. Sprinkle with chopped almonds. Poinsettia Salad Place a lettuce leaf on a salad plate and a slice of canned pineapple in the center. Cut a pimiento into ^-2 inch strips and place one end in the center of the pineapple letting the other end extend to the rim. Arrange the strips all around like the spokes of a wheel, make a soft paste of cream cheese moistened with French dressing and season with salt and paprika. Place a small ball of this mixture in the center of the pineapple and you will have the effect of a poinsettia flower. Serve with French dressing (see page 24). Mississippi Cole Slaw 1 cup mayonnaise 1 head solid cabbage 1 cup chopped cold tongue 1 cup cold chopped ham 1 green pepper 1 red pepper J/& chopped onion 1 egg white Slice cabbage as for cole slaw. Mix all the ingredients together and add to the cabbage. Thin the mayonnaise with the beaten white of one egg and add to the cabbage slaw. Sugar can be added if not sweet enough. Florida Guspachy Salad 4 tomatoes 1 cucumber 2 green peppers 1 tablespoon onion, finely chopped J/2 teaspoon Worcestershire sauce % teaspoon A-l sauce salt, pepper, paprika 1A teaspoon dry mustard 1 teaspoon sugar 1 pilot cracker (hard tack) 2 tablespoons sour cream