salad dressing to which whipped cream has been added.—Mrs. H. Trippler.
Whipped Cream Fruit Salad.
Two cups seeded white grapes, 2 cups chopped apples, 1 cup celery, 1 cup chopped walnuts, 1 cup marshmallows, cut in pieces, 1½ cup candied cherries. Whip 1 quart of cream, sweetened slightly, add the juice of 1 lemon. Add dressing just before serving.—Mrs. A. L. Dunfrund.
Fruit Salad.
Twenty-four marshmallows, 1 can pineapple, 2 juicy apples, 6 oranges, lettuce leaves, 1 can white cherries may be added. Cut fruit and marshmallows into small pieces, then mix and chill. For dressing use 1 tablespoon butter, pinch of salt, 2 tablespoons sugar, 2 tablespoons vinegar, 2 eggs, ½ pint of whipped cream. Beat up eggs in double boiler add vinegar, sugar and salt and butter, then cook until thick. Cool and add whipped cream. Mix with fruit and serve on lettuce leaves.—Mrs. R. Baur.
Hanoverian Salad.
Three medium sized beets, 2 cooked potatoes, ⅓ pound cooked ham, 1 small onion, several stalks celery. Chop ingredients fine, mix with cream dressing. Serve on bedof lettuce and garnish with hard boiled eggs.—Mrs. Wm. Bohnsack.
Herring Salad Appetizer.
Lay 5 to 6 salt herring in fresh water over night. The next morning clean them and cut in small pieces. Cut up 3 pounds cooked veal, 3 to 4 hard boiled eggs, 4 cooked beets, 2 large apples, pepper, a good ¼ cup vinegar (if strong mix with a little water), a little dry mustard and one tablespoon sugar. No salt. Stir well together then put it in a covered jar for a day.—Mrs. O. Kleppisch.
Herring Salad.
Clean and remove bones from 2 salt herring; cut fine. Cut in small pieces 1 little onion, a bunch of celery, 3 hard boiled
