Two hundred tested recipes

Take cold boiled white potatoes, dice them, cut up green peppers and some firm tomatoes, add a little salt and mix with mayonnaise. THOUSAND ISLAND DRESSING One-half cup mayonnaise, 14 cup whipped cream, I hard boiled egg chopped fine, I green pepper and I pimento chopped fine, 2 teaspoons catsup, I small onion grated, 2 teaspoons Tarragon vinegar. GRAPE COCKTAIL Wash and seed 2 pounds of malaga grapes; have beaten whites of 6 eggs, pinch of salt, 6 large teaspoons powdered sugar, a little grated nutmeg; add to erapes % glass of Jamaica rum or wine; mix all together; serve in low glasses with crushed ice. Ask your grocer for KNOX GELATINE—take no other. BRAZILIAN SALAD Remove skin and seed from malaga grapes and cut in halves, lengthwise, add an equal quantity of pine- - apple, apple, and celery, cut in small pieces; add % the quantity of Brazil nuts, broken in pieces. Mix all either with mayonnaise or cream mayonnaise dressing. MRS. JOHN WEBB. To make a cream mayonnaise dressing, whip cream, I cup, and add mayonnaise dressing to it. GINGER ALE SALAD Soak 6 tablespoons gelatine in a little cold water and dissolve in 2 cups boiling water; add 2 cups ginger ale, 1/, cup sugar and 1/, cup lemon juice; when jelly begins to congeal, fold in 1 cup each of white grapes, seeded and cut in halves, apple, celery, pineapple and crystallized or preserved ginger, all cut into small pieces. Pour into bowl or individual molds and when congealed serve with mayonnaise. RAISIN SANDWICHES Slice the bread thin and spread both sides with mayonnaise. Flatten the raisins and place between the bread. ISABEL PARHAM. ENOX GELATINE improves soups and gravies. TOMATO JELLY Take 1 can of tomatoes and stew until soft enough to strain through a sieve strainer, taking care not to let any seed get into the liquor. Set the liquor on to boil, adding %4 cup of vinegar, I teaspoon of salt, I tablespoon of sugar, I teaspoon of mixed mustard, dash of cayenne pepper, 1% pints gelatine, previously soaked in a little water. Let the mixture boil a few minutes, then pour out in after dinner cups or small molds. Add a little chopped onion to each cup. Let stand in a cold place till it congeals. Serve on lettuce leaves with mayonnaise. FRUIT SALAD Two grapefruits, 6 oranges, I can of sliced pineapple, cut in large pieces, and a few cherries stuffed with nuts. Dressing for same salad; yolks 3 eggs, % teaspoon flour, 1 tablespoon of butter, % cup of sugar, % cup of vinegar; season with red pepper; cook in double boiler, and stir until thick. When cold, and just before serving, add % pint of whipped cream; use lettuce to garnish plates. DESSERTS “Satiety is a neighbor to continued pleasures.” —Quintilian. GRAPE BAVARIAN CREAM One pint grape juice, 4 cup boiling water, 1% tablespoonfuls Knox Gelatine, % cup sugar, 1% cups heavy cream. Barely cover the gelatine with cold water, and when it has soaked five minutes, dissolve in boiling water. Add the sugar and when melted, the grape juice. Stir the mixture occasionally when cooling, and when it has barely begun to thicken, fold in the cream, whipped stiff. MARSHMALLOW PUDDING Soften 2 teaspoons of Knox Gelatine in % cup of cold water. Dissolve in % cup of boiling water. Beat the whites of 2 eggs stiff. Gradually fold in the gelatine mixture and % cup powdered sugar. Pour into a wet mold which contains 2 bananas, I orange, cut fine. When stiff turn out and serve with cream. *% Send for the KNOX GELATINE recipe book. PINEAPPLE PUDDING One pint grated pineapple, 1 cup sugar, 4 eggs (beaten together), I cup rich milk. Stir all well together and pour into warm pan; set pan in another pan of hot water and bake until a nice brown. Serve with