Two hundred tested recipes

Two cups Wesson oil, yolks of 4 eggs, % teaspoon of dry mustard, 4 teaspoon of salt, sprinkling of cayenne pepper, about 2 teaspoons of vinegar. Stir the oil only into the eggs, salt and pepper well together. Thin with the juice of a lemon until all the oil 1s used. MRS. MITCHELL. KNOX GELATINE makes a transparent, tender, quivering jelly. PINEAPPLE SALAD Six slices pineapple, 3 bananas, small red sweet pepper, ‘ mayonnaise. Into the center of each slice of pineapple put % of a banana, having the round end for the top. Stick a knife in the top of the banana and insert a little piece of the pepper, which will imitate a burning candle; add mayonnaise as you like. Cheese wafers are delightful with this salad. MRS. HELEN ROBINSON. POTATO SALAD Mix boiled sliced potatoes with diced stuffed olives, blending with mayonnaise. DELMONICO DRESSING Mix ¥% tablespoonful salt, %4 tablespoonful mustard, 34 tablespoonful sugar, then add 1 egg slightly beaten, 2%4 tablespoons melted butter, 34 cup cream, and 14 cup of vinegar. Cook over hot water, stirring constantly until mixture thickens. Strain and cool. SUNFLOWER SALAD Cut some slices of pineapple into small wedgeshaped pieces, and arrange to simulate a sunflower around a center of chopped nuts. Serve with mayonnaise dressing, which has been made light with a little whipped cream. KNOX GELATINE is the one dessert for all appetites. MARSHMALLOW SALAD One-half lb. marshmallows, ™%4 lb. pecans or other nuts (almonds), I pint pineapple (sliced). Dressing Yolks of 2 eggs, %4 teaspoonful salt, little mustard, dash of red pepper, 1 cup of milk, heat to scalding, then pour over eggs and cook until thick; cool and pour over fruit. 1 pt. of whipped cream in winter or frozen in summer is nice to use on top of salad. MRS. HELEN OAKLEY. CRANBERRY SALAD Jellied cranberries, head of lettuce, nut meats, olives, celery, mayonnaise dressing. Prepare the cranberries. Pour into individual molds; when cold turn each out on a lettuce leaf. Chop nut meats, olives and celery together and sprinkle the cranberry molds with them. Serve with mayonnaise and crisp salted wafers. STUFFED PEPPERS Three peppers, ¥%4 onion, finely chopped, 1 tablespoon butter, 2 tablespoons breadcrumbs (buttered), 3 tablespoons lean ham chopped fine, or any other meat. Give the growing children KNOX GELATINE. GINGER ALE SALAD Soak 3 tablespoons gelatine, dissolve in 2 cups boiling water. Add 1 cup ginger ale, 3 tablespoons sugar, speck salt, 3 tablespoons lemon juice. When jelly begins to set, fold in % cup each Maraschino cherries (cut small), apples (cut small), celery (cut small),—of canned shredded pineapple. Set in a cold place until stiff. Put in individual molds, or a large mold. Serve with mayonnaise dressing. This will serve 8 people. PERFECTION SALAD One envelope Knox Sparkling Gelatine, ™% cup cold water, % cup mild vinegar, 2 tablespoonfuls lemon juice, 2 cups boiling water, 1% cup sugar, I teaspoonful salt, 1 cup cabbage, finely shredded, 2 cups celery cut in small pieces, 2 pimentoes cut in small pieces. Soak gelatine in-cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add the remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve slices garnished with red or green peppers, or turn into molds lined with canned pimentoes. A delicious accompaniment to cold sliced chicken or veal. KNOX GELATINE is clear and sparkling. PEAR SALAD Canned pears, apples, and green peppers. Cut pears, apples and peppers in small pieces and serve with a boiled dressing. A SIMPLE SALAD