SALADS 141

LOBSTER SALAD
Yq Ib. tin lobster 3 hard boiled eggs

Mix together lobster and 2 hard boiled eggs with salad dressing, place on lettuce,
and slice the remaining egg on top.

MOLDED CHICKEN SALAD

One cup highly seasoned chicken stock, 2% tablespoons gelatine, 2 tablespoons
chopped green peppers, 2 cups boiled chicken coarsely chopped, 1 cup chopped celery,
Y2 cup mayonnaise dressing. To chicken stock, add gelatine and let stand 15 minutes,
heat gradually to the boiling point, then set in pan of cold water and stir until mixture
begins to thicken. Add mayonnaise, green pepper, chicken and celery. Put in
individual moulds, and serve on slices of tomatoes.

MOCK CHICKEN SALAD

Boil 3 Ibs. pork tenderloin until tender, let cool and cut fine; add 1 cup of
liquid, then add: 2 heads celery (chopped fine), 34 Ib. walnuts chopped, 1 small
bottle stuffed olives, pepper and salt to taste. Stir in salad dressing when ready to
serve. Serve on lettuce leaves with olives on top. This quantity will serve about
30 people.

PEACH SALAD

Make a salad of 1 cup chopped apple, 1 cup chopped celery, Y2 cup chopped
nut meats and mix with mayonnaise dressing. Take as many peaches (large halves
are best) as desired, drain well, arrange on lettuce, and fill with the salad; place a
little of salad dressing and whipped cream on top. Cut thin strips of celery, bend
and insert both ends in peach to form handle.

PRUNE SALAD

Take very large prunes, soak overnight, then steam and chill; add equal amount
of diced celery, a few blanched almonds and finely cut olives. Moisten with mayon-
naise dressing.

ROSY APPLE SALAD

Core and peel number of apples required. Make a syrup with a proportion of
] cup sugar to 1 pint water and 1 teaspoon fruit coloring. When syrup is boiling,
drop in apples. Boil slowly, turning the apples occasionally so they will be colored
evenly. When apples are tender, cool. These should be made the day before using,
so they can stand in syrup long enough for the color to soak through them. Put
1 apple on lettuce leaf, and cover with whipped cream and chopped nut meats.
These can also be used as a garnish for a pork roast.

SALMON SALAD

1 tin salmon 6 sour pickles
4 small stalks celery

Remove all bone and oil from salmon, mix well with celery and pickles. Serve
with mayonnaise dressing.

STUFFED CELERY

Cut crisp celery in 1-inch lengths and stuff hollow side with cream cheese. One
may use ordinary cheese grated, and moisten with salad dressing.

STUFFED TOMATO SALAD

Peel tomatoes, chill, remove seeds and pulp. Put 1 teaspoon French dressing in
each and stand in icebox until ready to serve. Then fill with equal parts of finely
chopped celery and nuts and pulp. Serve on lettuce with mayonnaise.