ter the green top up and fix it to look like a
horn of plenty; fill in the salad, pour over one cup of fine
mayonnaise, spread it smooth with a knife, decorate with celery
tops, candied cherries and chopped pistachio nuts.

+Grape Fruit Salad.+-- Cut three grape fruit and three oranges in
half and take out the pieces, add one pint fine cut celery, four
tablespoons fine mayonnaise and put back in the grape fruit shells
that have been cleaned out and scalloped. Mask with mayonnaise and
garnish with pieces of grape fruit and orange and celery leaves,
sprinkle finely chopped pistachio nuts over all.

+Waldorf Salad.+-- Peel, core and cut fine, four apples, add one pint
finely cut celery to it and mix two tablespoonfuls broken English
walnuts previously boiled in salted water, add four tablespoonfuls
fine mayonnaise and mix well, pile on a platter and mask with
mayonnaise, garnish with pieces of red apple, celery leaves and
walnuts.

+Pear farcis fromage a la Rocquefort.+-- Peel a nice mellow ripe
pear, remove core after cutting it carefully in half, cream, put
Rocquefort cheese through a potato ricer, add little cream and a few
dashes of paprika, mix few minutes, fill in center of pears, lay the
pear on a crisp lettuce leaf, decorate with chopped pistachio nuts,
and a candied cherry at top, pour over a nice Russian dressing, and
serve.

+Russian Dressing.+-- Put 2 yolks of eggs in a bowl, set the bowl in
cracked ice or cold water, add to the yolks 1/4 teaspoonful dry
mustard, add 1/4 cup of salad oil, in small portions till absorbed by
the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even
teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and
1 tablespoonful whipped cream.

+Green Pepper farcis fromage a la Cream.+-- Have a washed green
pepper scooped out so the seeds are all removed. Mix a fresh cream
cheese with fine chopped walnuts and pieces of pimento cut into
small squares, fill into the pepper, so it is well packed, set on
ice till chilled an hour or so.

When ready to serve, cut into slices with a sharp knife, arrange
onto fresh lettuce leaves, pour over French dressing and serve.

CONTENTS.

[Recipe numbers were added by the transcriber, as were any items in
[brackets]. All headers were printed as shown; they do not always
correspond to headers in the body text.]

SAUCES.

PAGE

1. Wine Chaudeau