Trinity cook book

One large can of fruit salad, three or four bananas, small can of grated pineapple, stir in two heaping tablespoons of Gelfand's mayonnaise using juice also. Pack in a container and surround with ice and salt. Let stand for three or four hours. After two hours loosen from sides and stir thoroughly. Serve on lettuce with whipped cream. — MRS. W. T. DENT. PRUNE SALAD Select large, fine prunes, boil until tender, when cool slit lengthwise and remove seeds, stuff with cream cheese and chopped nuts, pressing the prunes over this mixture leaving a space on which to put half a pecan. Serve about four on a lettuce leaf, cover or serve with Gelfand's mayonnaise. —MRS. W. H. CARROLL. CONGEALED FRUIT SALAD Two grape fruit, two oranges, two lemons, one can sliced pineapple, one box Chalmers Gelatine dissolved in one cup cold water — then add one cup hot water and one cup sugar. Cut all fruits in small pieces. Mold, serve on lettuce leaf with Gelfand's Mayonnaise. Pretty to put chopped red cherries in bottom of mold. —MRS. ERNEST H. JENNINGS. MOLDED SALAD One can pineapple, one can white cherries, one bottle maraschino cherries, one box Chalmers Gelatine, one-half pint double cream, pinch of salt. Soak gelatine in juice of pineapple one hour, then put on stove until dissolved, add salt, strain and cool. When beginning to congeal put in fruit and whipped cream. Place in individual molds with cherries in the bottom of each. Serves 10 or 12 persons. —MRS. JAMES FRANTZ. RECIPE FOR PIMENTO SALAD Soak two envelopes of minute gelatine in one pint of boiling water. When dissolved add: one-half cup of vinegar, three-fourths cup sugar, one ( 25 ) 7 Passenger Closed Cars DAY AND NIGHT TAXI SERVICE L. S. Eanes, Manager Phones 7 and 686 101 Commerce Street, S. W. Prompt and Courteous Service teaspoon of salt, (level full), one tablespoonful onion juice, one-half cup chopped pecans, one-half cup chopped pimento, one cup chopped celery, onehalf cup chopped cabbage, one-half green sweet pepper. Serve when cool on lettuce leaf with Mayonnaise. — MRS. C. B. MITCHELL. POINSETTIA SALAD Use Hawaiian pineapple, spread on each slice a thin layer of Gelfands mayonnaise, on this spread grated cheese with a little sherry in it, then cut petals from the red sweet peppers, or pimentoes, and lay around on each slice to form the flower. Fill center with Gelfands mayonnaise and in center of this put a stuffed olive. Serve on lettuce leaves. CALIFORNIA CHERRY SALAD Carefully remove seeds from a can (one quart or pint, owing to quantity desired) of large California cherries. Stuff them with whole blanched hazelnuts or chopped pecans. Serve on lettuce with Gelfands mayonnaise on top. CUPID'S SALAD Cut out heart-shaped pieces of tomato jelly (that was hardened in a large, flat vessel) and place on crisp leaves of lettuce. Prepare a cup of stoned olives sliced, and chopped cucumber pickle; mix with Gelfands mayonnaise and place a little heap upon each red heart. Very attractive looking salad. FRENCH FRUIT SALAD