Trinity cook book

To the drained pulp of six oranges, add half a pound of white grapes, halved and seeded, and a quarter of a pound of English walnut meats broken in small pieces. Make one pint of tart lemon jelly, add the fruit and nuts and pour into individual molds to harden. Garnish with lettuce or water-cress and whole grapes and serve with Gelfands mayonnaise dressing to which a cup of whipped cream has been added. FRUIT JELL-0 Two boxes of Jell-0 (orange, strawberry or raspberry are the prettiest), one-half cup of sugar, two pints of boiling water, stir until dissolved. When it begins to congeal add one box of chunk pineapple cut in cubes, one bottle of Maraschino cherries, one-fourth pound each of English walnuts and blanched almonds. Any fruit desired may be used. Malaga grapes cut in half and seeded may be used instead of the cherries. If twice this quantity is desired, double the proportion of all ingredients with the exception of the ( 26 ) SOUTHERN LOAN OFFICE 10 Campbell Avenue, East M. T. Schlossberg High Grade Jewelry and Diamonds at Best Values in Roanoke pineapple which will be sufficient. Nice to serve with the salad course, or as a dessert with whipped cream. Dip mold in cold water before putting in the Jell-O, when ready to serve dip in warm water and turn out on a prettyround platter. CHICKEN SALAD Cut up one chicken, add three hard-boiled eggs, chopped, one small plateful of chopped cabbage. Season with celery seed, salt and a little cucumber pickle chopped. Dressing: Three eggs, one cup of cream, three tablespoons of good vinegar, two tablespoons of sugar, tablespoon of salt, one-half teaspoon of mustard. Add cream last. STUFFED TOMATO SALAD Peel tomatoes, chill, remove seeds and pulp; put one teaspoon of French dressing in each and stand in ice box until ready to serve, then fill with equal parts of finely chopped celery and nuts. Serve on lettuce with Gelfands mayonnaise. CRAB SALAD One pound of crabflake or two dozen crabs, one teaspoon of salt, two tablespoons of lemon juice, two medium-sized tomatoes, one bunch of parsley, two green peppers, one salt-spoon of paprika, one head of lettuce, twelve radishes, twelve olives, one cup Gelfands mayonnaise. Boil the crabs, and when cold, pick carefully, making the best salad. Cut the tomatoes in small pieces. Chop peppers and parsley separately. Peel radishes. Separate lettuce and allow to stand in cold water. Make mayonnaise thin and stand it aside. Sprinkle the meat with the lemon juice and paprika while hot. When cold season with salt. Arrange a layer of crab meat in a long dish, then a layer of tomatoes and chopped peppers, then another layer of meat, tomatoes and peppers. Dust thickly with chopped parsley. At serving time garnish the individual plates with crisp lettuce on which the salad is served. Arrange salad in a mound. Baste with Gelfands mayonnaise. Heart of lettuce in the center of the mound with two radishes and two olives make an attractive dish. WALDORF SALAD One cup of sour apples, one cup of celery, one tablespoon of lemon juice, one-half cup of walnut meats, broken in pieces, apples and celery in small pieces; dust with salt and pepper. Mix with Gelfands mayonnaise or boiled dressing. ( 27 ) Why not get your milk from the most modern and up-to-date Plant? GARST BROS. DAIRY, Inc. Eleventh Street and Salem Avenue, S. W. Phone 4327