and flake. Soak gelatine in cold water
for 5 minutes, dissolve over boiling
water. Cool and fold in salad dress-
ing, when of honey-like consistency,
add rest of ingredients.
ped cream and turn into buttered pan,
chill until firm. Turn on platter, gar-
nish with lettuce and sliced tomatoes.
—Mrs. O. V. Olafson.

VEGETABLE SANDWICH SALAD.
2 tablespoons gelatine.
1 cup cold water.
1°34 cups liquid.
1 No. 2 can string beans.
pimentos.
teaspoon salt.
can asparagus.
teaspoon gelatine.
tablespoons water.
cup mayonnaise.
tablespoons onion.
Method—Dissolve 2 _ tablespoons
gelatine in cold water. Drain liquid
from vegetables and add water to
make 134 cups. Bring to a boil and
pour over soaked gelatine to dissolve
it. Allow to stand and when of honey
consistency add string beans, cut pim-
entos, and salt. Arrange half the
asparagus over bottom of loaf pan and
put half the vegetable mixture over it.
Chill. Soak the teaspoon of gelatine in
cold water and dissolve over boiling
water, add to the mayonnaise along
with the finely minced onion, mix well
and put over the firm mixture, allow
to set. Then cover with remaining
vegetable mixture and the asparagus
ontop. To serve unmould and slice on
lettuce leaves, garnish with tomato
sections. Size of pan approximately
714x8Y%x2% deep.

Mrs: G. K. Stephenson.

Co = DD ee Re DOD

Fold in whip- .

TWENTY-FOUR HOUR SALAD.
Prepare Fruit—

1 ib. green grapes, halved.

1 can diced drained pineapple.

'% |b. cut marshmallows.

Y, |b. broken nut meats.

In a double boiler prepare a heavy
custard made with:

2 tablespoons pineapple juice.
Juice of one lemon.

1 tablespoon sugar.

1 small tablespoon flour.

2 whole eggs.

When cool add prepared fruit. Then
fold in 1 pint whipped cream. Place
in a cool place 24 hours. This may be
put in moulds or cut in cubes. Serve
on a bed of lettuce and garnish with
cherries, cut like flowers and_ top
with whipped cream.

—_Mrs. R. J. Camfield, Seattle, Wash.

TWENTY-FOUR HOUR SALAD.

2 eggs.

Y, cup vinegar.

tablespoons sugar.

tablespoons butter.

cup whipped cream.

cups pineapple cubes.

cups diced pears.

oranges, cut in pieces.

cups marshmallows, quartered.

Beat the eggs with the sugar and
vinegar and cook over hot water until
they are thick. Add the butter, then
cool. Whip the cream until it is stiff
and fold into cooled mixture. Add the
prepared fruit and marshmallows and
turn into one large or 12 small moulds.
Chill overnight in the refrigerator and
serve on lettuce, garnished with red
and green cherries, cut into petals.

—Mrs. P. J. Sivertson.

monwnwnds§$bdw

SALAD DRESSINES

HOLLANDAISE DRESSING.
1% pint white vinegar.
1 pint milk.
1% cup melted butter or olive oil.
14 tablespoon dry mustard.
1% teaspoon red pepper.
1% tablespoon paprika.
6 eggs.
Salt to taste. | |
Method—Boil vinegar with season-

ings, meanwhile separate the eggs.
Beat whites and _ yolks separately.
Bring milk to boil and pour over yolks,
add boiling vinegar and stir over heat
until it just thickens like custard, but
do not let it boil or it will curdle.
When of the consistency of custard
remove from fire and beat in whites of
eggs with the melted butter or oil.
—Mrs. I. Furney.