The Twin-city housewife

Banana Salad Six large perfect bananas cut from stalk, one-half cup blanched English walnuts, one cup cubed pineapple. Mix with mayonnaise or cooked dressing. Remove a slice of peel from top of banana, cutting so it will resemble a boat. With a silver knife remove banana in cubes; add to this the nuts, pineapple and dressing. Pile in boats and serve immediately.—Teacher Domestic Science, Salem College. Brazilian Salad Remove skin and seed from white grapes and cut in halves lengthwise. Add an equal quantity of shredded pineapple, apples pared, cored and cut in small pieces, and celery hearts cut in small pieces. Add one-fourth the quantity of Brazil nuts broken in pieces. Mix thoroughly and season with lemon juice. Mix with cream mayonnaise and serve on lettuce hearts.——Mrs. Wm. Nissen. a Fifty-four THE TWIN-CITY HOUSEWIFE PASI Ns ae nd ane Se a a Celery Salad Cut the inner tender part of celery into half inch lengths. Add half as much Edam cheese broken into bits. Serve with French or mayonnaise dressing. Garnish with bits of tomato. Cheese Salad Mix a ten cent cheese and one pimento cut in tiny pieces, five sliced olives, and enough cream to hold the mixture together. When thoroughly mixed roll in a piece of paraffine paper to give it the original shape of the cheese. Let stand in cold place until ready to serve. Take from paper and place on dish lined with lettuce leaves which have been dressed with French dressing. Slice, and serve with mayonnaise. If preferred, this can be served without dressing with after dinner coffee.—Teacher Domestic Science, Salem College. Cherry Salad Remove the stones from canned or fresh cherries and fill the cavity with a nut of some kind. Arrange on nests of lettuce leaves and serve with mayonnaise.—Mrs. R. M. McArthur. Chicken Salad One chicken, one tablspoon of olive oil, three tablespoons of vinegar, one generous teaspoon of salt one-half teaspoon of pepper onefourth pound of almonds which have been pounded and blanched, as much celery as chicken meat, five eggs boiled hard and chopped fine and mayonnaise dressing. Free the chicken of skin, fat and bones, pull apart with the fingers then cut in pieces a little more than one-half an inch in length. Mix the chicken, salt pepper, oil, vinegar and almonds and set aside in a cool place. Cut the celery in fairly thin slices and keep in refrigerator until needed. Just before serving mix with celery; season chicken and egg with half the mayonnaise dressing. Arrange in a bowl and spread the remainder over the top.—Mrs. L. A. Vaughn. Cucumber Salad, No. 1 Peel small cucumbers cut in halves lengthwise and scoop out the centers. With this chop an equal amount of tomato, and season to taste. Fill the boats with this mixture, and place each on a lettuce leaf with a spoonful of mayonnaise or French dressing on top. Cucumber Salad, No. 2 Remove thick slices from ends of cucumbers, cut off a thick paring and with a sharp pointed knife cut five parallel grooves lengthwise the cucumber at equal distances; then cut thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves and pour over it French dressing. Serve with fish course.—Mrs. W. E. Franklin. Egg Salad Boil eggs for forty-five minutes, plunge in cold water and remove shells. Cut in halves lengthwise. Mash yolks, moisten with mayonnaise, and refill whites. Arrange on a bed of lettuce and sur- round with mayonnaise. If liked finely minced chicken or other meat may be added to the yolks. Fruit Salad