l-beaten eggs.

Beat to thoroughly mix, then cool. Now grate the rind lightly from one
lemon. Place in a bowl and add

Juice of three lemons,
Juice of one orange,
One and one-half cups of sugar.

Blend well and when ready to freeze beat the lemon mixture into
the custard. Add the lemon mixture very slowly. Freeze in the usual
manner, using three parts of ice to one of salt. Pack, and then set
aside for two hours to ripen.

GINGER-ALE SALAD

Soak four tablespoons of gelatine in four tablespoons of cold water
for twenty minutes. Now add to the gelatine one-half cup of boiling
ginger-ale. Stir until gelatine is dissolved and then strain. Add the
balance of the one pint bottle of ginger-ale. Let cool, and then rinse
off mould in ice water to thoroughly chill, and then coat the mould
with the gelatine by pouring in about one-quarter cup and turning the
mould until it is thoroughly coated. Now place pieces of preserved
ginger in designs in the bottom of the mould, also using a few
maraschino cherries. Pour a little gelatine over this and then when
firm pour in sufficient gelatine to form a layer. Repeat this until
the mould is filled. In warm weather pack the mould in salt and ice
mixture for quick results.

EGG SALAD

Shred one head of lettuce very fine and then place in a bowl and add

One onion,
One green pepper, chopped very fine,
One cooked carrot, diced,
One cup of mayonnaise.

Mix and then garnish with four hard-boiled eggs, cut in slices. Dust
with paprika.

THOUSAND ISLAND DRESSING

One-half cup salad oil,
Juice of one lemon,
Juice of one orange,
One-half green pepper, chopped fine,
One-half medium sized onion, chopped fine,
Two teaspoons salt,
One teaspoon paprika,
One-half teaspoon mustard,
One pimento chopped fine.

Blend well.

SALAD DRESSING

To make mayonnaise dressing, break one egg in a bowl and then add

Two teaspoons of vinegar,
One teaspoon of sugar,
One teaspoon of paprika,
One-half teaspoon of mustard.

Beat with Dover beater to mix and then have some one pour in slowly
one cup of oil while you beat the mixture with a steady motion.

CUCUMBER SALAD

Pare the cucumbers and then cut into thin slices and cover with two
tablespoons of salt and cracked ice for one hour. Wash and then drain.
Now shred fine the coarse green leaves of the lettuce. Arrange the
cucumbers on the prepared lettuce and serve with sour cream dressing.