140 THE BLUE BIRD CooK BooK

PEA SALAD
1 can sifted peas Y cup diced cheese
2 or 3 large apples Y2 cup nuts, cut in small pieces
1 cup diced celery

Mix with cooked salad dressing.

EGG SALAD

Have eggs hard cooked. After removing shells, put them in pickled beet juice
until the whites are colored, then cut lengthwise and serve on lettuce leaf with
mayonnaise dressing.

(DEM.) FISH SALAD

1 can tuna fish 1 envelope Knox gelatine
1 small bottle stuffed olives Y% cup cold water
1 cup chopped celery 2 teaspoons vinegar
Y2 teaspoon salt Few grains cayenne
2 small green peppers 3% cup boiled salad dressing

Y% teaspoon paprika
Soak gelatine in cold water 5 minutes, add hot salad dressing, then cool. Add
fish minced, celery, green peppers from which seeds have been removed, olives, salt,
paprika, vinegar and cayenne. Turn into individual moulds. Serve on lettuce. This
recipe will serve 6 persons.

FROZEN SALAD

1 large tin pineapple Juice of 1 lemon
25 marshmallows VY cup cold water

2 tablespoons Knox gelatine Bananas

1 cup sugar Cherries

Y2 pint whipped cream Peaches may be added also

Take 1 cup of pineapple, juice of 1 lemon and boil with 1 cup sugar (more if
not sweet enough), soak 2 tablespoons gelatine in 1% cup cold water, add to pine-
apple mixture, and let come to hard boil; cool. When it starts to harden, mix 2 pint
of whipped cream and beat. Then add marshmallows, etc.

FRUIT SALAD FOR SIX

Y |b. white grapes, seeded and 1 large banana, sliced
cut in half 2 medium pears, sliced
4 slices of pineapple, diced Y% |b. blanched almonds

Mix the fruit and nuts thoroughly. Keep in refrigerator until ready to serve.
Then add ¥2 pint of stiffly whipped cream to which has been added 2 tablespoons
of boiled dressing. Serve on lettuce leaf.

HAM AND VEGETABLE SALAD

One cup celery diced, 1 cup green peas, 2/3 cup cooked ham cut fine. Mix with
mayonnaise dressing, and serve on lettuce leaf.

IMPERIAL SALAD

1 small can pineapple 1 tablespoon vinegar
Y2 can pimentoes 1 good sized cucumber
1 pkg. lemon jello

Drain the pineapple and add to the juice enough water to make | pint. To this
add 1 tablespoon vinegar and bring to the boiling point; add a package lemon jello.
When cool, add the cucumber which has been diced and let stand in cold salted
water for half an hour; pineapple cut fine and the pimentoes cut fine. Serve with
mayonnaise.