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THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

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TEA and BRIDGE DISHES - Continued
GINGER ALE SALAD

3% Cup diced Canned Pineapple Y, Cup Cold Water
%4 Cup chopped Grapefruit pulp 1 Cup Ginger Ale
1/3 Cup Blanched shredded A few Grains Salt

Almonds A few grains Paprika
14 Cup Seeded Malaga Grapes Lettuce

2 Tablespoons Granulated Gelatine Mayonnaise
Soak Gelatine in cold water for five minutes. Dissolve it over
hot water. Add '%4 cup ginger ale. Combine the fruits, nuts, salt
and pepper, and add remainder 34 cup ginger ale. Add Gelatine
mixture, stir thoroughly, and pour into individual moulds which
have been dipped in and out of cold water. Chill thoroughly,
unmould, serve on lettuce leaves, and garnish with mayonnaise.

Serves 6 to 8. Wilma C. Anderson.
COCOANUT BELLES
1/3. Cup Crisco (or butter) Y, Teaspoon Salt
1 Cup Sugar Y, Teaspoon Vanilla
2 Eggs (Save 1 white) Y, Teaspoon Lemon Juice
14% Cups Flour 2 Tablespoons Milk

1 Teaspoon Baking Powder
Mix butter, sugar and eggs thoroughly, sift in dry ingredients and
add flavors etc. Spread about | inch thick in buttered pan.
Cocoanut Meringue:

1 Egg White 1 Cup Brown Sugar

Y, Teaspoon Vanilla 2/3 Cup shredded Cocoanut
Beat egg white stiff, add sugar and flavoring—then stir in cocoanut
and spread mixture over above recipe. Cook in moderate oven

about 15 minutes. Penelope Gulland.
PINEAPPLE and HAM SALAD
1 Can Sliced Pineapple 1, Cup chopped Olives
34 lb. Cooked Ham (minced) Y, Cup chopped Walnuts

Place one slice of pineapple on lettuce leaf. Mix ham, olives and
nuts. Cover pineapple with this mixture. Top this with salad
dressing and sprinkle with nuts. This will serve eight people.

P.S.:—When mixing ham, olives and nuts add enough salad dress-
ing to moisten. Margaret Ackland.
FRUIT and MARSHMALLOW SALAD
3 Oranges 3 Peaches (Canned or Fresh)

3 Bananas 3 Pears (Canned or Fresh)

Y, lb. Table Grapes Y, Pkg. Sliced Marshmallows

Mix all the fruit, which has been sliced with marshmallows and
moisten with salad dressing mixed with whipping cream. Top

with whipped cream and garnish with chopped nuts and a cherry.
Mrs. F. W. Bamford.

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