CUCUMBER AND PINEAPPLE SALAD

1 cupful chopped pineapple Nearly 1 pkge. gelatine
1 cupful grated cucumber 14 cupful cold water
Juice of 1 lemon Salt and pepper

Mix with cucumber, pineapple and lemon juice, the gelatine
which has been dissolved in the cold water, and set in hot water
to melt. Add salt and pepper and pour in small molds. Serve
with mayonnaise. —Mrs. William Thompson

AVOCADO SALAD SURPRISE

Stuff a tomato with small dices of celery and apples in mayon-
naise. With a teaspoon scoop out 2 fine ripe avocadoes. Paste
the centers of the avocadoes around the stuffed tomato, so as
to conceal all but the top. Lay on hearts of lettuce, garnished
with whipped cream, and top with Maraschino cherry. Serve
very cold with a lemon dressing. —Mrs. W. G. Swan

FROZEN CHEESE SALAD FOR GAME AND MEAT

The hard-boiled yolks of 4 eggs pressed through the ricer
into the mixing bowl, then add a cheese paste made from 2 table-
spoonfuls of Stilton and 1 tablespoonful each of Roquefort and
Strachino cheese mashed to a paste by moistening with a few table-
spoonfuls of champagne wine vinegar. Add pinch of salt and 1
finely minced scarlet and green mango peppers. Moisten the
above ingredients with a mayonnaise and add lastly 1 cupful of
whipped cream. ‘Turn into freezer and freeze.

MAYONNAISE

Four egg yolks, 1 teaspoonful salt, 1 pinch cayenne, 1 pinch
pepper (white), juice of 2 lemons, 1 teaspoonful English mustard,
2 tablespoonfuls Tarragon vinegar, 1 pt. olive oil. Place all in-
gredients in a bowl, leaving out the oil, and mix thoroughly with
a whip until very smooth. Then start adding the oil slowly, whip-
ping vigorously while adding. If too heavy or thick add a little
more vinegar and if too thin add more oil. Mayonnaise improves
by mixing or whipping, and after it is of the required consistency
it should be beaten for 5 or 6 minutes. In doing so it keeps for
many days without breaking, as broken or curdled mayonnaise
mostly always results from not beating enough. After the mayon-
naise has been started, that is to say, after the oil has been added,
the addition of any seasoning ingredients such as salt, pepper,
etc., has a tendency to make it look coarse and takes away that
smooth, silky look peculiar to good mayonnaise. When mayon-
naise is required to be very white, the addition of lemon juice
whitens it, but should it be of the required acidity the addition of
a little hot water will produce the required effect.

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