The Wilson cook book

enough to fill and frost a 3 layer cake generously. Good Housekeeping Institute. SALADS Jellied Vegetable Salad 1 tablespoon gelatine 14g teaspoon pepper 14% cups cold water % cup chopped raw carrot 14 cup vinegar 4%, cup chopped green pepper % cup chili sauce 1 tablespoon chopped onion 3 tablespoons lemon juice lettuce 34 tablespoon salt mayonnaise Soften gelatine in %4 cup cold water 5 minutes. Combine remaining water and vinegar, heat to boiling, pour over gelatine and stir until dissolved. Add chili sauce, lemon juice, salt and pepper; chill. When slightly thickened, fold in vegetables. Turn into square pan and chill until firm. Unmold on crisp lettuce and garnish with mayonnaise. Yield: 6 salads. Chicken Mold 1 small chicken (about 3 lbs.) 1 tablespoon Worcestershire Salt and pepper sauce 144 teaspoon thyme 1 tablespoon gelatine 1 tablespoon pearl onions 44 cup cold water 2 stalks celery, chopped 144, cups chicken stock, hot or 1 green pepper, chopped fine boiling 1 pimento, chopped fine 2 hard-cooked eggs, sliced thin . Lettuce Use a small fowl; cook until tender, adding salt, pepper, and thyme for seasoning. When cold, remove meat from bones and cut in pieces; combine with vegetables and Worcestershire sauce. Soften gelatine in cold water about 5 minutes; add hot stock and stir until gelatine is dissolved; cool. When slightly thickened, fold in chicken with chicken mixture. Chill until firm; cut in squares and serve on lettuce. Or line individual molds with eggs and fill with chicken mixture. Veal or tongue may be used instead of chicken; use 1 bouilon cube and water for stock, Yield: 16 squares. Lemon, Pineapple, Date and Cream Cheese Salad 1 pkg. lemon jello 14 teaspoon salt 1 cup boiling water 1 cup diced pineapple °4 cup pineapple juice 1 cup chopped dates 3 tablespoons vinegar 1 pkg. cream cheese Put jello, vinegar, salt and pineapple juice in boiling water. When cool add pineapple and dates. Pour into individual molds. Make cream cheese into balls, and place one in the center of each mold. Mrs. J. L. BARNEs. Cantaloupe Salad 2 cups diced cantaloupe 1% cup chopped pecans 1 cup chopped celery % cup French dressing 114% cups diced apple 1 cup cream mayonnaise 1 cup diced pear Combine cantaloupe, apple, pear, and celery and marinate in the French dressing for ten minutes. Drain, if necessary, and add pecans. Arrange nests of lettuce and fill with the fruit mixture. Accompany with a bowl of cream mayonnaise. Mrs. Robert Creech. Jack-O-Lantern 2 cups diced apples 2 strips pimento 1 cup diced celery Halves of peaches Whole cloves 2 tablespoons mayonnaise 1% cup nut meats Combine apples, celery and nuts with mayonnaise. Place a mound on lettuce. On the mound of salad place % peach, round side up. Insert two cloves for eyes—one lengthwise for nose, and strip of pimento for mouth. Mrs. R. P. DEw. Frozen Fruit Dessert or Salad 1 cup pears chopped fine 2 tablespoons sugar 1 cup fruit salad chopped fine 2 tablespoons vinegar 1 cup whipping cream % doz. marshmallows 2 egg yolks Cook egg yolks, sugar and vinegar in double boiler until smooth, add marshmallows. Mix well and cool. Add fruits and fold in whipped cream. Pour into tray and freeze. Serves eight. If for salad add 1 cup toasted almonds or pecans. Fruit Cheese Loaf Salad 1 pkg. cherry gelatine 1 pkg. Philadelphia cream 1 pt. hot water cheese 1 quart fruit cocktail (drained ) 1 envelope Knox gelatine (yel- 3, cup fruit juice low box) 1 cup mayonnaise 1% cup cold water