Page:The Pilgrim Cookbook.djvu/47

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Adirondack Salad.

One can peas, ¼ pound cheese, any kind, 2 large onions, ½ dozen large pickles, sour or dill. Strain peas, dice cheese, onions and pickles (sugar pickles, if sour), and mix with mayonnaise dressing.—Mrs. C. F. Teuchert.

Alsatian Salad.

Cook 3 frankfurter sausages for a few minutes in boiling water. Chill these and cut into very thin slices. Slice 4 medium size cold potatoes and 1 small white onion, half a dozen firm pickles and stir this mixture lightly with 4 tablespoons of French dressing.—Mrs. A. Steging.

Ruby Apple Salad.

Make a syrup of 3 cups sugar and 3 cups water, to which add enough red stick candy or red cinnamon drops to give a rich red color. When candy is dissolved add 8 to 10 sweet apples, peeled and cored, and simmer slowly until apples are tender and ruby colored. Drain and cool; fill center with chopped nuts and celery, place on lettuce leaves, and pour a fruit salad dressing over them. Pears may also be used this way.—Mrs. W. C. Hinrichs.

Asparagus and Tomato Salad.

Chill as many tomatoes as needed; skin and scoop out center. Chill on ice till very firm. Have ready asparagus tips about 3 inches long. Dust the inside of tomatoes with salt and pepper, then stand 4 or 5 tips in each tomato. Place on lettuce and pour over each a mayonnaise or boiled dressing.—Alicia K. Steinhoff.

Banana Salad.

Peel bananas and cut each into 4 parts, lengthwise. Roll each part in lemon juice, then in finely chopped nuts. Pile log-cabin fashion on lettuce leaves and pour over it a mayonnaise or boiled dressing.—Alicia K. Steinhoff.