The Twin-city housewife

Pare grapefruit and oranges and divide into sections by removing the white substance between. To this add Malaga grapes which have been split and seeds removed, some sliced banana, small cubes of pineapple, and Maraschino cherries, Sweeten with powdered sugar. Over the mixture pour the juice from the cherries and an equal quantity of sherry and let stand a couple of hours. Drain juice off and serve on lettuce leaves with French dressing —Miss Mamie Dwire, i? ~~ ese THE TWIN-CITY HOUSEWIFE Fifty-five Frozen Fruit Salad Seed one can of white cherries, cut one can of sliced pineapple, and four oranges in small pieces, and blanch half a cup of almonds. Mix all this with plenty of mayonnaise. Pack in baking powder cans, seal with paraffine, pack in ice and salt and let stand three or four hours. When frozen, slice and serve on lettuce.—Mrs. P. H. Hanes, Jr. Ginger Ale Salad Soak two or three tablespoons of gelatine (three if the weather is very warm) in cold water enough to cover. Dissolve in two cups boiling water. Add one-half cup ginger ale, three teaspoons sugar, a pinch of salt, and three teaspoons lemon juice. When jelly begins to set fold in one-half cup each of chopped celery, seeded white grapes, chopped apple, shredded pineapple, and crystalized ginger. Line a ring mold with pieces of pineapple, pour in the mixture, and set in a cool place until stiff. When ready to serve turn out on a bed of lettuce hearts and fill center with cream mayonnaise colored with paprika.—Mrs. A. H. Eller. Golden Ball Salad Make tomato aspic, adding red coloring matter to make pretty color. Mold in any small shape desired. Hard boil one dozen eggs, mash yolks fine with one can pimento cheese, and mold into balls twothirds the size of egg yolks. Put whites through potato masher. At - serving time unmold aspic and set each on lettuce leaves. Sprinkle lettuce thickly with chopped whites. (A little cucumber minced fine and added to whites is delicious). Set four or five of the little golden eggs around the base of the jelly. Between the balls put mayonnaise. This amount will serve eight or ten persons.—Mrs. J. A. McDowell. Hot Stuff Cut equal portions of celery and tomatoes and half as much green pepper and onion. Season with salt, pepper and vinegar.—Mrs. Frank Robbins, Salisbury. Japanese Salad Into each Maraschino cherry place one-fourth English walnut. Chill, and serve on a lettuce leaf with a dressing made of lemon juice beaten into two tablespoonsful of olive oil and thinned with the Maraschino juice—Miss E. M. Hinshaw. Lettuce Salad Take heads of lettuce and remove outside discolored leaves, after which cut the head into quarters. Make a French dressing, creaming Roquefort cheese into it and pour over the lettuce and serve equal portions to each person.—Mrs. A. H. Galloway. Marguerite Salad Cut the whites of six hard-boiled eggs into rings and mix the yolks with a half a pint of mayonnaise. Lay each ring on a lettuce leaf and heap yolks in the center. Marshmallow Salad, No. 1 One can pineapple cut in small pieces, one-half pound marshmallows, and one-fourth pound of nuts. Mix with salad dressing. Marshmallow Salad, No. 2 Chop one pound marshmallows, pour over them one can of grated pineapple and let stand over night. To this add one-half dozen sliced bananas, one-half pound chopped walnut meats, three oranges, cut in small pieces, and half a pint whipped cream.—Miss Daisy Leak. fifty-six THE TWIN-CITY HOUSEWIFE Orange Salad Dissolve half a box granulated gelatine in one cup cold water, add two cups boiling water, two-thirds of a cup of sugar, and the juice of two oranges. When partly congealed add one cup chopped walnuts, two-thirds of a cup of chopped celery, and enough pistachio coloring to tint. Cut in cubes and serve on lettuce with mayonnaise.—Mrs. Wim. Nissen. Oyster Salad