The Worcester domestic science school's one year course laboratory cook book

dish, turn over them French dressing, and let them stand in a cool place one-half hour. Then fill the skins with the prepared fruit and arrange on a bed of lettuce leaves that have been thoroughly washed and crisped. Garnish with finely-minced parsley and halves of English walnuts. TOMATOES STUFFED WITH CUCUMBERS. 5 tomatoes V2 tsp. salt 1 cucumber % tsp. pepper 4 pimentoes Peel the tomatoes, cut off the stem ends, and scoop out the pulp, thus forming cups; turn cups upside down and put in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber chilled before chopping; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper needed in addition to that of the dressing. Serve at once on lettuce leaves. CHICKEN SALAD. Use two parts of cold cooked chicken to one part of celery. Marinate and drain the chicken, add the celery, and mix with Mayonnaise or boiled dressing. Arrange the salad in nests of lettuce leaves, and put a pimola in the center of each nest. CHICKEN SALAD DRESSING. 1/2 C. chicken stock 2 T. flour !/4 C. vinegar 3 T. melted butter 2 egg yolks 1 t. mustard y2 t. salt f. g. cayenne i/8 t. pepper y2 C. cream or milk DIRECTIONS : Mix dry ingredients in sauce-pan, add egg yolks beaten slightly, add butter, vinegar and milk. Cook until thick. Beat with Dover egg beater. CAULIFLOWER SALAD. 1 cauliflower, medium 10 pimentoes size 1 tsp. salt Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain. and chill; then marinate with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish. Put heart leaves of lettuce between the flowerets and about the base of the vegetable; pour a cup of Mayonnaise dressing over the whole, and sprinkle with pimentoes, or fine chopped parsley. In serving separate the flowerets with a sharp knife. FRUIT AND NUT SALAD. 3 oranges i/2 lb. white grapes 3 bananas 14 lb. English walnuts Peel neatly three oranges and slice them lengthwise; also cut the bananas in thin slices. Skin and seed half a pound of white grapes, and blanch and slice the meats of one-fourth of a pound of English walnuts. Serve very cold on lettuce leaves, dressed with four tablespoonfuls of oil, two tablespoonfuls of lemon juice — less, if the oranges are sour — and half a teaspoonful of salt. LOBSTER SALAD. 1 pt. lobster meat 1 head lettuce SALAD DRESSING. 2 tbl. vinegar 14 tsp. white pepper y2 tsp. salt Wash and crisp the lettuce, cut the lobster meat into dice and sprinkle with the salt, pepper and vinegar, and add one-fourth of the salad dressing; mix and make in little mounds in the lettuce leaves that have been arranged for individual serving; dress with the remainder of the salad dressing, garnish with the lobster claws, and if there is any coral put it through a potato ricer, and sprinkle on the top of each salad. BEET SALAD. I good-sized beets 14 tsp. salt