G/he PURITY CaDK BGDK

237 CHICKEN SALAD

21% cups diced cooked chicken | cup diced celery

2 tablespoons olive oil

| tablespoon vinegar

Salt and pepper to taste Mayonnaise boiled oil dressing Lettuce

Method:—Mix chicken with cel- ery, olive oil, vinegar, salt and pep- per. Let stand in refrigerator for 30 minutes, then add sufficient mayon- naise to bind the mixture. Arrange on a bed of lettuce and spread a little mayonnaise on top. Decorate with stuffed olives, strips of pi- mento, capers, radish-roses, parsley or any other desired garnish.

238 HAM AND LETTUCE SALAD

| cup minced ham

3 tablespoons olive oil

| egg, boiled hard, chopped

34 tablespoon vinegar

Few grains each salt, pepper and mustard

| small head lettuce (shredded)

Method:—Blend well together and serve with hot buttered toast.

239 TOMATO SALAD

| small head cauliflower 2 tomatoes

| green pepper

} teaspoon salad oil

Y cup vinegar

| teaspoon white sugar | teaspoon mustard

| teaspoon salt

4 teaspoon pepper Yolk of | egg

| tablespoon cream

Method:—Boil cauliflower in salt water until tender. Slice tomatoes thinly ; shred pepper. Make dressing by combining oil, vinegar, sugar, mustard, salt and pepper. Bring to boiling point, add beaten egg yolk and cook until thick; cool and add cream. Just before serving, arrange pieces of cauliflower around each slice of tomato, placing shredded pepper across tomato in lattice- work fashion. Allow 1 tablespoon of dressing to each serving.

240 MOULDED BEET SALAD

2 cups tiny beets

2 tablespoons vinegar

| teaspoon salt

| teaspoon white sugar

2 tablespoons grated horseradish

24 cup hot water

114 tablespoons granulated gelatine 14 cup cold water

Lettuce or cress

Mayonnaise

Method:—Wash beets thoroughly and boil until tender; rub off skin. Add vinegar, salt, sugar, horse- radish and hot water. Heat through thoroughly and add gelatine which has been softened in cold water Pour into shallow pan which has been chilled with cold water. Chill, cut into cubes and serve on lettuce or cress with mayonnaise. (Large beets may be used by cutting into l-inch cubes after cooking).

PURITY FLOUR

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