Boil half a cup each of sugar and water five or six minutes, then add the juice of half a lemon, and boil a few minutes longer. Select small, ripe bananas. Peel them, remove the coarse threads, and, if too large for a single service, cut them in halves crosswise. Roll the bananas in the cold syrup, then in chopped nuts, covering them completely with the syrup and nuts. Any kind of nuts or a mixture of nuts may be used. English walnuts or pecan nuts are good or if mixed use a few blanched almonds. Lay the bananas on lettuce leaves and put a little Gelfands mayonnaise on the center of each, and sprinkle the dressing with bits of candied cherries. PINEAPPLE AND CHEESE SALAD Drain thoroughly, Hawaiian pineapple; place each slice on lettuce leaves and cut them into eighths, leaving them together the shape of the whole slice. Over this sprinkle a good layer of grated cheese, and put a teaspoonful of stiff Gelfand's mayonnaise dressing in the center of each slice. TOMATO AND ASPARAGUS SALAD Have firm ripe tomatoes of uniform size thoroughly chilled. Peel and if of medium size cut in half, or if larger, cut in slices about two inches thick and place on a lettuce leaf. Place four stalks of asparagus arranged in log- cabin style or as a cross on top of each piece of tomato, having the heads of asparagus turned the same way. Place a teaspoonful of stiff Gelfands mayonnaise in the center. A little salt should be sprinkled over the tomatoes before putting on the asparagus. A nice idea for Easter or where a yellow idea is carried out in refreshments is to procure yellow tomatoes. The Royal Scarlet brand of asparagus is prettiest because of its size and color. PICTURE SALAD One and one-half cups of cabbage (shaved), one cup of beets (cooked tender, diced), four hard-boiled eggs (chopped coarsely), one small onion chopped fine and enough French dressing to moisten well, together with salt and pepper to taste. ( 29 ) January 3rd, 1926 Completed my 25th year in Roanoke, selling and repairing sewing machines. I sell new and used Singers, Electrics and foot driven. Mention this ad and get a discount. Good allowances on all makes of old machines taken in exchange. Hemstitching, Pleating, Dress-mak- ing and alterations. PLYBON'S SHOP 26 Church Avenue, West Phone 3055-J COCOANUT SALAD One-half cocoanut grated, two apples pared, cored and chopped, one cup of celery chopped, two small onions, one tablespoon of parsley chopped, three green peppers. Cover with French dressing and serve. STUFFED TOMATO SALAD Six ripe tomatoes, one-half pint of cream dressing, two cucumbers, let- tuce, salt, pepper and parsley. Scald tomatoes and remove skins. Cut a slice from the top of each and with a spoon remove the seeds. Peel cucum- bers and cut them into dice, season highly and mix with at least half of the dressing. Fill the cups with this and put a spoonful of dressing on top. Sprinkle a little finely chopped parsley over and serve on a bed of lettuce. POTATO SALAD Boil six potatoes and let them cool, then chop fine with six hard-boiled eggs and one onion✪ Potato Salad.

AI-modernized reading of the original text

Boil half a cup each of sugar and water five or six minutes, then add the juice of half a lemon, and boil a few minutes longer. Select small, ripe bananas. Peel them, remove the coarse threads, and, if too large for a single service, cut them in halves crosswise. Roll the bananas in the cold syrup, then in chopped nuts, covering them completely with the syrup and nuts. Any kind of nuts or a mixture of nuts may be used. English walnuts or pecan nuts are good or if mixed use a few blanched almonds. Lay the bananas on lettuce leaves and put a little Gelfands mayonnaise on the center of each, and sprinkle the dressing with bits of candied cherries. PINEAPPLE AND CHEESE SALAD Drain thoroughly, Hawaiian pineapple; place each slice on lettuce leaves and cut them into eighths, leaving them together the shape of the whole slice. Over this sprinkle a good layer of grated cheese, and put a teaspoonful of stiff Gelfand's mayonnaise dressing in the center of each slice. TOMATO AND ASPARAGUS SALAD Have firm ripe tomatoes of uniform size thoroughly chilled. Peel and if of medium size cut in half, or if larger, cut in slices about two inches thick and place on a lettuce leaf. Place four stalks of asparagus arranged in log-cabin style or as a cross on top of each piece of tomato, having the heads of asparagus turned the same way. Place a teaspoonful of stiff Gelfands mayonnaise in the center. A little salt should be sprinkled over the tomatoes before putting on the asparagus. A nice idea for Easter or where a yellow idea is carried out in refreshments is to procure yellow tomatoes. The Royal Scarlet brand of asparagus is prettiest because of its size and color. PICTURE SALAD One and one-half cups of cabbage (shaved), one cup of beets (cooked tender, diced), four hard-boiled eggs (chopped coarsely), one small onion chopped fine and enough French dressing to moisten well, together with salt and pepper to taste. ( 29 ) January 3rd, 1926 Completed my 25th year in Roanoke, selling and repairing sewing machines. I sell new and used Singers, Electrics and foot driven. Mention this ad and get a discount. Good allowances on all makes of old machines taken in exchange. Hemstitching, Pleating, Dress-making and alterations. PLYBON'S SHOP 26 Church Avenue, West Phone 3055-J COCOANUT SALAD One-half cocoanut grated, two apples pared, cored and chopped, one cup of celery chopped, two small onions, one tablespoon of parsley chopped, three green peppers. Cover with French dressing and serve. STUFFED TOMATO SALAD Six ripe tomatoes, one-half pint of cream dressing, two cucumbers, lettuce, salt, pepper and parsley. Scald tomatoes and remove skins. Cut a slice from the top of each and with a spoon remove the seeds. Peel cucumbers and cut them into dice, season highly and mix with at least half of the dressing. Fill the cups with this and put a spoonful of dressing on top. Sprinkle a little finely chopped parsley over and serve on a bed of lettuce. POTATO SALAD Boil six potatoes and let them cool, then chop fine with six hard-boiled eggs and one onion.

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Potato SaladCocoanut SaladStuffed Tomato SaladPotato Salad

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