Table Talk's illustrated cook book

This is a novelty in the salad line. Take a cream cheese and work smooth with a fork, adding gradually just enough thick, sweet cream to make a stiff paste. Divide into three or more portions. Color one portion green with parsley and chives pounded to a paste; another red, with pounded sweet red pepper or spiced beets chopped fine; a third yellow, with crushed yolk of a hard boiled egg; a fourth brown, with pounded pecan nuts. Mold in tiny balls and put one or more of each color in nests made with lettuce leaves. CHEESE AND CELERY SALAD. Cheese and celery salad will assume a very decorative effect if the housekeeper owns one of the little cone shaped molds with revolving knife or cutter used for dipping ice cream from the freezer. Rub the inside lightly with olive oil ; mix cream cheese to a paste with a little cream. Line the mold with this, fill the center with celery cut fine and mixed with mayonnaise ; carefully turn out on a lettuce leaf. 7Q A DAINTY, INEXPENSIVE COMPANY SALAD IS MADE BY CUTTING COLD, BOILED POTATOES WITH A FRENCH scoop; marinate with oil, vinegar, salt and pepper for an hour; then heap into cups made of BOSTON lettuce; sprinkle with chopped parsley, and serve with mayonnaise. BAKED BEAN SALAD. SERVED WITH A FRENCH DRESSING; GARNISHED WITH SOUR CUCUMBER PICKLES AND PIMIENTOS. 8o ST. GERMAIN E SALAD. BROILED SIRLOIN STEAK; MARINATE OVER NIGHT WITH OLIVE OIL, VINEGAR, PAPRIKA AND SALT. WHEN SERVING, GARNISH WITH LATTICED CUCUMBERS AND BOSTON LETTUCE HEARTS. CREAM CHEESE SALAD. — RECIPE ON OPPOSITE PAGE. CREAM CHEESE SALAD. A good salad is made with cream cheese by molding into small rolls (using butter hands or pats), arranging each in a nest of blanched lettuce leaves and serving with French dressing or a mayonnaise. A variation of this is made by molding the cheese into balls and pressing the half of an English walnut meat on one side. STUFFED TOMATO SALAD. Firm, raw tomatoes may be hollowed out from the stem end and filled with a variety of edibles when to be served as a salad. Finely diced meat, well marinated; one or more cooked vegetables, raw cucumbers and onions, watercress and celery, as well as any other greens or fruits which will accord in taste. When possible it is best to skin the tomatoes, and this may be done either by a quick scalding or peeling with a very sharp knife. LAMB'S TONGUE SALAD. SLICE COLD BOILED TONGUE; ARRANGE IT ON BLANCHED LETTUCE AND PLACE STIFF MAYONNAISE ON EACH SLICE. IN CENTER OF DISH MOUND UP TOMATO JELLY CUT INTO CUBES. [illustration: LUNCHEON DISH — RECIPE ON OPPOSITE PAGE] [illustration: WATER LILY SALAD — RECIPE ON OPPOSITE PAGE] LUNCHEON DISH. To one pint of cooked minced soup meat, veal, lamb or pork add one small onion, one tablespoonful parsley, three stalks celery, all minced very fine, then add two tablespoonfuls of melted butter and mix into a paste. Press into a mold and set on ice to chill. When ready to serve dip into hot water to loosen; invert onto a cold dish and wreathe with tomatoes sliced, and top with mayonnaise, to which add minced chives and four tablespoonfuls of froth from whipped cream. WATER LILY SALAD. A simple lunch salad is made with hard-boiled eggs. Shell them and cut into halves lengthwise. Cut the whites into long strips, arrange on lettuce leaves like pond lily petals, and in the center of each drop a little of the yolk, pressing it through a fine sieve. If a couple of the shelled eggs are dropped into beet vinegar for a few days the whites will be tinted a pretty pink, which in this salad will show to advantage. '■ 4»> ■ ^^^MA r - ^^-jLi%%i * * , S\^^ ^^^ig^^s^ MARIGOLD SALAD.