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| Salads |

HERE is hardly a vegetable salad that is not improved by
"T tte addition of the whole pea. The hollowed out tomato or

the cheese salad is each very excellent when combined with
peas which give a variety to the flavor and color. The food used
with the peas should be as nearly uniform in size with the peas
as it is possible. This enhances the attractiveness of the dish.

Pea Salad
(Serves 8)
3 tablespoons gelatine 1 teaspoon salt
% cup cold water 1 cup finely cut cabbage
2 cups boiling water % cup finely cut celery
% cup mild vinegar 1% cups Royal City Early Va-
2 tablespoons lemon juice riety peas
14 cup sugar 2 pimentos cut fine.

Mix in order given.
When set, cut in cubes or slices and serve with salad dressing.

Cabbage and Pimento Salad
(Serves 8)

1 small head of cabbage, finely chopped, 1 can Royal City peas,
drained, 1 can pimentos, chopped or shredded. Mix lightly with
any good boiled dressing.

Pea and Cheese Salad
(Serves 6 to 8)
1 cup mild cheese, diced ;
1 cup sweet pickles, diced
2 cups Royal City canned peas.

Toss together; mix with good salad dressing. Serve on lettuce
or in lemon shells. (Slice lemon the long way; use inside of
lemon for lemon ice or lemonade; use rinds for salad cups.)

Vary by substituting for half the sweet pickle; half a cup of
finely shaved nuts.

Pea Puree Salad
Prepare as for timbales (page 7). Remove from molds, chill,
serve decorated with mayonnaise on lettuce.

Combination Salad
(Serves 6)
1 can Royal City peas

% cup cheese, cut in cubes
% cup diced celery

4% cup chopped pimento
hearts of lettuce.

Eleven