p of chopped
nuts; one cup of green grapes, seeded and cut in half; one cup of sliced
pineapple; one-half cup pimento; two cups chopped cabbage; stir and add
to jello.

FRUIT SALAD

Mrs. J. Blackburn

Green California grapes cut in half and seeded, a little celery cut in
dice, pecan nuts cut in halves and a few quartered olives. Mix carefully
with salad dressing and before serving add one-half cup of cream.

BEST EVER SALAD

Mrs. Kathryn M. Haskell

One orange cut in quarters; one banana cut in small oblong pieces; one
small can of pineapple cut in small pieces; one-half cup chopped English
walnuts.

Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice;
one-fourth cup lemon juice; one-half cup sugar; cook until it thickens;
let get cold and pour over fruit.

TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS

Katherine Blade

Peel nice ripe tomatoes; scoop out the centers and fill with cottage
cheese and minced almonds; place a spoonful mayonnaise on top and
sprinkle minced almonds over the mayonnaise.

TOMATO EN SURPRISE

Mrs. J. E. Kelly

Peel a nice large tomato and empty its contents; take some cold slaw and
celery hashed up very fine and mix it with mayonnaise dressing; and add
a pinch of salt and a dash of paprika. Mix well and fill the tomato with
this mixture. The tomatoes must be served very cold.

A NOVEL SALAD DISH

Mrs. Campbell

Take large and long cucumbers, cut them through the middle lengthwise,
scrape out the inside and one has a pretty green boat in which to serve
the salad. This is particularly pretty with lobster or shrimp salad on
account of the contrast in the color.

CHRISTMAS SALAD

Marian Blade

Two large grapefruit; one cup chopped celery; one cup chopped tart
apples; one-half cup hickory nut meats. Cut grapefruit in small pieces,
being careful to remove all partitions and tough parts. Drain off juice,
add celery, apples, nuts and mayonnaise. Toss together and serve on
small leaves of cabbage. Garnish with round pieces of pimentos to
resemble holly berries and pieces of green pepper cut to resemble holly
leaves.

DATE AND PINEAPPLE SALAD

Mrs. Lyman

One pound dates; four slices pineapple; one cup nut meats. Wash the
dates and steam for five minutes, dry in oven. Cut in half removing the
seed. Chop nut meats. Cut pineapple into small cubes and mix with nut
meats. Marinate with French dressing and stuff dates with mixture. Serve
on lettuce