ned with the fruit. Bananas combine well with
any other fruit and, being the least expensive fruit, may be used as
the basis of fruit salads.

MANDALAY SALAD

1 cup cooked peas or carrots
1 cup cooked cold rice

Mix with dressing made of

1/3 cup oil
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon curry powder

Mix all ingredients; serve cold, either plain, on lettuce leaves, or
in nests made of cabbage or celery.

POTATO SALAD

2 cups potatoes from fresh-cooked, or left-over baked, boiled or
mashed potatoes.
1/4 cup chopped parsley
1 teaspoon onion juice
1 cup cooked salad dressing
3 tablespoons chopped green pepper may be added if desired.

If mixed while cooked dressing is hot, then chilled, the flavor is
much improved.

Left-over mashed potatoes may be combined with cooked corn and green
pepper for a delicious salad.

MEAT OR FISH SALAD

1 cup left-over meat or fish
3 tablespoons chopped pickle
1/2 cup chopped celery
1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of French
dressing is mixed with meat or fish, 30 minutes before adding other
ingredients, the flavor is much improved.

CAULIFLOWER SALAD

1 cup cooked cauliflower
1 cup cooked salad dressing
3 tablespoons chopped pickle
1 tablespoon chopped pimento
1 tablespoon vinegar

Blend ingredients thoroughly and serve. Cauliflower which has been
creamed or scalloped may be used, if sauce is carefully rinsed from
the vegetable.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken
fat instead of oil. Mix ingredients and serve.

1 cup raw carrots
1/2 cup oil (preferably oil from chicken fat)
1 tablespoon vinegar
1/2 teaspoon salt
1 tablespoon parsley
1/8 teaspoon paprika

HINDU SALAD

2 tablespoons flour
1 teaspoon salt
1 egg
1/8 teaspoon cayenne
2 tablespoons granulated gelatine, plus 2 tablespoons cold water
1 teaspoon mustard
1 teaspoon curry powder
3 tablespoons melted fat
1 cup milk
1/3 cup vinegar
2 cups cooked rice
2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat,
milk and vinegar. Cook over hot water until thick as custard. Soften
gelatine in cold water. Add to the hot dressing. When dissolved add
rice and olives, place in mold and chill. Serve plain or with 1/2 cup
French