The Williamston cook book

1 No. 2% can sliced pineapple Dressing % tbsp. flour 1 tbsp. sugar 5 tbsp. vinegar Cook in a double boiler until thick. Stir constantly. Let dressing cool. Then add 1 pint of whipped cream and pour over the above. Chill and serve on lettuce. - Mrs. H. L. Barnhill. CONGEALED FRUIT SALAD 1 can grated pineapple 1 cup whipped cream W% cup sugar 1 cup nuts 1 pkg. Knox gelatin 1 cup cherries 14 cup water pinch salt Juice from % lemon 1 cup grated cheese Mix and heat 1 can pineapple and the sugar. Dissolve gelatine in 16 cup water and soak 5 minutes. Pour hot pineapple over gelatin. When cold add juice from the % lemon, 1 cup grated cheese, 1 cup whipped eream, 1 cup nuts, 1 cup cherries and add pinch of salt. This will make 12 servings. Olive and potted ham-pickle sandwiches are good to serve wit this salad. Mrs. R. Vernon Bunting. FROZEN FRUIT SALAD Ss oS Blend 2 cakes cream cheese and 1 heaping tablespoon salad dressing with enough juice from can of fruit cocktail to whip to consistency of whipped cream. Drain fruit cocktail, add % cup chopped nuts and fold into whipped mixture. Put in icebox and freeze for three hours. Serve on lettuce leaves. Mrs. W. E. Warren. FRUIT SALAD WITH CREAM DRESSING If crowd is small, use the following: 2 oranges, peeled and diced 2 bananas, diced 2 apples 1 can peaches 1 can pineapple 1 can Bartlett Pears 1 can White Cherries Dressing Yolks of 2 eggs beaten with 1 tb. sugar. % tsp. dry mustard 3 tbs. vinegar, and cayenne pepper to taste. Cook in double boiler. When cold, add 1 cup of cream, beaten stiff. Mix well, and pour on fruit. Mrs. A. R. Dunning. GOLDEN GLOW SALAD 1 package lemon jello 1 cup crushed pineapple 1 cup boiling water 1 cup raw carrots, grated 1 cup canned pineapple _ % teaspoon salt juice ; 2/3 cup pecan meats 1 tablespoon vinegar Dissolve Jell-O, add boiling water. Add pineapple juice, vinegar and salt. Chill. When it begins to set, add crushed pineapple, grated carrots and chopped nuts. Turn into molds. . Mrs. Henry E. Griffin. TOMATO ASPIC Combine 3 cups of canned tomatoes, large slices of onion, % cup cf diced celery, 1 green pepper, seeded and diced, % a bay leaf, 1 tablespoon of sugar, %4 teaspoon of salt, and about 12 whole cloves. Cook 10 minutes and then strain through cheese cloth. Add a few drops of red coloring to mixture before straining. Soften 3 tablespoons of gelatine in 14, cup of water. Add to the hot tomato mixture. If desired add %4 cup of chopped stuffed olives or celery, or both if you like. Pour into cold wet mids, (individual). When cold serve on lettuce. Mrs. N. C. Green. SUB-DEB DELIGHT ly pound marshmallows 2 cups heavy cream 14% cups crushed pineapple 2 tbsp. powdered sugar Cut marshmallows in quarters, drain pineapple, mix well and stand in icebox overnight. Before serving, whip cream, add powdered sugar, fold into fruit-and-marshmallow mixture and chill. Mrs. W. E. Warren. PINEAPPLE SALAD % lb. marshmallows 14 cup pecans 1 No. 2 can pineapple 14 pt. whipping cream % cream cheese Dice marshmallows. Soak in well drained pineapple for about one half hour. Cream cheese with 1 tsp. mayonnaise and add to pineapple and marshmallow mixture. Add pecans. Whip cream and fold in the mixture. Chill... but do not freeze. Mrs. Herman Bowen. PINEAPPLE AND CELERY SALAD Drain and save juice from No. 2 can sliced pineapple. Mix % cup juice and 4% cup water and heat to boiling. Add and stir until dissolved 1 pkg. lime gelatine. Cool thoroughly, then stir in %4 cup evaporated milk, % tsp. salt. Chill until thick. Reserve 6 slices pineapple and dice remainder. Rub molds with salad oil. Beat chilled mixture until foamy. Add %4 cup diced celery and diced pineapple. Chill. Unmold on sliced pineapple or lettuce. Mrs. D. M. Roberson.