G/he PURITY CaDK BGDK

237 CHICKEN SALAD

21% cups diced cooked chicken
| cup diced celery

2 tablespoons olive oil

| tablespoon vinegar

Salt and pepper to taste
Mayonnaise boiled oil dressing
Lettuce

Method:—Mix chicken with cel-
ery, olive oil, vinegar, salt and pep-
per. Let stand in refrigerator for 30
minutes, then add sufficient mayon-
naise to bind the mixture. Arrange
on a bed of lettuce and spread a
little mayonnaise on top. Decorate
with stuffed olives, strips of pi-
mento, capers, radish-roses, parsley
or any other desired garnish.

238 HAM AND LETTUCE SALAD

| cup minced ham

3 tablespoons olive oil

| egg, boiled hard, chopped

34 tablespoon vinegar

Few grains each salt, pepper and mustard

| small head lettuce (shredded)

Method:—Blend well together and
serve with hot buttered toast.

239 TOMATO SALAD

| small head cauliflower
2 tomatoes

| green pepper

} teaspoon salad oil

Y cup vinegar

| teaspoon white sugar
| teaspoon mustard

| teaspoon salt

4 teaspoon pepper
Yolk of | egg

| tablespoon cream

Method:—Boil cauliflower in salt
water until tender. Slice tomatoes
thinly ; shred pepper. Make dressing
by combining oil, vinegar, sugar,
mustard, salt and pepper. Bring to
boiling point, add beaten egg yolk
and cook until thick; cool and add
cream. Just before serving, arrange
pieces of cauliflower around each
slice of tomato, placing shredded
pepper across tomato in lattice-
work fashion. Allow 1 tablespoon
of dressing to each serving.

240 MOULDED BEET SALAD

2 cups tiny beets

2 tablespoons vinegar

| teaspoon salt

| teaspoon white sugar

2 tablespoons grated horseradish

24 cup hot water

114 tablespoons granulated gelatine
14 cup cold water

Lettuce or cress

Mayonnaise

Method:—Wash beets thoroughly
and boil until tender; rub off skin.
Add vinegar, salt, sugar, horse-
radish and hot water. Heat through
thoroughly and add gelatine which
has been softened in cold water
Pour into shallow pan which has
been chilled with cold water. Chill,
cut into cubes and serve on lettuce
or cress with mayonnaise. (Large
beets may be used by cutting into
l-inch cubes after cooking).

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING «=