Page:The Pilgrim Cookbook.djvu/54
Lettuce Salad with Cream Dressing.
1 cup of thick, sweet cream, add ⅔ tablespoon vinegar and ½ cup sugar. Mix thoroughly with lettuce. Head-lettuce is best. — Marie Doederlein.
Two cans lobster, 1 green pepper, 3 stalks celery, ½ can pimentoes. Mix all together and serve on lettuce leaf with dressing. Salmon and shrimp may also be used in the same way. — Mrs. H. Trippler.
Arrange halves of fine large peaches, hollow side up on salad plates covered with lettuce or endive, chop hearts of celery and almonds; moisten with mayonnaise and fill in cavity of peach. Cover with another half peach to resemble a whole peach, cover with mayonnaise, and over this a rather soft cranberry jelly. Sprinkle with parsley. — Mrs. O. Kleppisch.
Roast sweet peppers, then peel, and salt. Let stand a few minutes, then add oil and vinegar. — Mrs. Roth.
Two tablespoons Knox's gelatine, ½ cup water, ½ cup vinegar, juice of 1 lemon, 1 pint boiling water, ½ cup sugar, 1 teaspoon salt, 1 can peas, 6 sweet-sour pickles, 1 cup chopped celery, ¼ cup pimentoes. Soften gelatine in cold water; mix vinegar, lemon juice, sugar, salt and boiling water. Bring all to boiling point and add softened gelatine. Let cool when mixture begins to thicken add peas, celery, pimentoes and pickles. Turn into large or individual moulds. Chill and serve with mayonnaise dressing. — Olga T. Bohnsack.
One envelope Knox Sparkling Gelatine, ½ cup cold water, ½ cup mild vinegar, 2 tablespoons lemon juice, 2 cups boiling water, ½ cup sugar, 1 teaspoon salt, 1 cup finely shredded cab-