bage, 2 cups celery cut in small pieces, 2 pimentoes. Soak gelatine in cold water 5 minutes; add vinegar, lemon juice, boiling water, sugar and salt. Strain and when mixture begins to thicken, add remaining ingredients. Turn into mould, first dipped in cold water and chill. Remove to a bed of lettuce or endive and garnish with mayonnaise or boiled dressing; or cut mixture into cubes and serve in cases made of red or green peppers.—Ella Baerwald.
Pineapple Salad.
Place a thin slice of pineapple on a lettuce leaf; spread cream cheese on the pineapple; place star shaped pieces or strips of pimento on top, and serve with boiled dressing.—Alicia K. Steinhoff.
Prune Salad.
Soak prunes over night; next day cook them, but not too much. Take out stones and fill with walnut or pecan meats. Put lettuce leaves on salad plates, add 3 prunes and dressing on the side.
Dressing.—Boil together, stirring constantly, a small piece of butter size of a walnut, 1 egg well beaten, ½ teaspoon salt, 1 tablespoon sugar, 1 scant teaspoon mustard, 3 tablespoons vinegar. When smooth let cool and then add ½ cup milk.—Mrs. F. Kasang.
Salmon Salad.
One can salmon cut in small pieces, 12 small cucumber pickles chopped, 1 very small head cabbage chopped fine, 2 eggs boiled hard and chopped. Mix all together thoroughly.
Salmon Salad.
One can salmon, the skins and bones removed; 1 cup chopped celery, 1 grated onion, salt and pepper to taste.
Dressing.—One egg well beaten with ½ teaspoon mustard, salt and 1 tablespoon sugar; boil with ½ cup vinegar until it thickens, and add a lump of butter. Pour dressing, when cool, over the salmon, mixing it thoroughly. Line a dish with lettuce, pour the mixture on it. Chop a boiled beet fine, sprinkle
