The Wilson cook book

1 envelope Knox gelatine 1 cup sugar (scant) 1 can sliced pineapple Juice 5 lemons 3 cucumbers Make a lemon jelly of gelatine, sugar, lemon and pineapple juice, and boil 5 minutes. Strain and cool. and place in alternate layers in shallow pan. Serve on lettuce with mayonnaise. in refrigerator to congeal. Peel and slice cucumbers, dice pineapple Pour over gelatine and set Mrs. W. B. Youna. Mayonnaised Chicken hen cup celery cup almonds hard boiled eggs cups English peas cup boiling water cups stiff mayonnaise cup skimmed stock envelopes Knox gelatine cups chow-chow (not drained ) cup cold water ae Oe ae Ebro bo bo Boil chicken tender. Dice chicken, celery, almonds and eggs. Drain peas. Dissolve gelatine in cold water. Then add boiling water and hot stock. Cool, add mayonnaise and mix well. Add remaining ingredients. Put in molds to congeal. When ready to serve turn out and fill centers with tomato aspic cut in blocks. Place pimentos diced and whole olives on top of mayonnaise. Serves 20 people. Mrs. LAWRENCE BRETT. Luncheon Salad 1 envelope Knox gelatine 3 tart apples 1 cup cold water 1 cup celery (cut in small 1% cups boiling water pieces ) 144 cup lemon juice 4% cup pecans 44 cup sugar Soak gelatine in cold water five minutes, and dissolve in boiling water. Add lemon juice and sugar. When mixture begins to stiffen, add apples, sliced in small pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold water, and chill. Accompany with mayonnaise dressing. This mixture may be served in cases made from bright red apples. Potato Salad 6 Irish potatoes 2 tablespoons prepared mustard 1 bunch celery 1 teaspoon paprika 1 green pepper 1 onion 2 hard boiled eggs Dash of cayenne Boil potatoes well done in salt water. Dice celery, pepper, onion and egg and add paprika and mustard. Mix with well seasoned mayonnaise and juice of one lemon. Shrimp Salad Soak canned shrimp in cold water for several hours. Crumble in small pieces and to a cup of shrimp add two-thirds of a cup of diced celery and some tomato meat if desired. Mix with mayonnaise dressing and serve on lettuce. ELLA HACKNEY THOMAS. THE WILSON Cook Boox 111 Frozen Roquefort Cheese 1% lb. Roquefort cheese 2 stalks celery 1 package cream cheese 34 teaspoon salt % cup cream (whipped) , Dash cayenne 1 green pepper 1 tablespoon Worcestershire 1 teaspoon paprika sauce 1 small onion Mash cheese and blend with whipped cream. Grate green pepper, onion and celery. Add with seasonings to cheese mixture. Freeze. Serve on lettuce with French dressing or as an appetizer on rounds of rye toast. Grapefruit Salad (20 servings) 5 large grapefruit or 4 pkgs. lemon jello 8 cups chopped pulp and juice Dissolve jello in hot water. Cut fruit in halves through stem end. Take out pulp and juice for filling and some of the heavy inner skin. Fill halves until congealed, then cut in quarters. 1 grapefruit serves 4. Some pineapple and juice can be added to filling if desired. Dressing 3 egg yolks 3 tablespoons flour 1% cup of sugar 3 tablespoons lemon juice Pinch of salt 12 marshmallows Cook until thick in double boiler. While hot add marshmallows and beat. When cold add 1 pt. whipped cream and 1 cup blanched almonds chopped. Mrs. Gro. WARREN. Perfection Salad 1 envelope Knox gelatine 2 cups boiling water 144 cup cold water 1g cup sugar % cup mild vinegar 1 teaspoon salt 2 tablespoons lemon juice 1 cup cabbage (finely shredded) Y% cup sweet peppers’ or 2 cups celery (diced) 2 pimentoes (diced)