FRUIT SALAD

Pare and cut into dice

Two oranges,
Two apples,
Three bananas.

Place in a bowl and add one cup of cocoanut and toss gently to mix.
Now place in a nest of lettuce. Prepare a fruit salad dressing of

One cup of sugar,
One cup of water,
Juice of one orange,
Juice of one lemon,
Three level tablespoons of cornstarch.

Dissolve the sugar and starch and bring to a boil. Cook for five
minutes and then remove from the fire, and add yolk of one egg. Beat
hard to mix and then fold in the stiffly beaten white of one egg.
Cool, and then pour over the fruit salad. Garnish with maraschino
cherries. This amount of salad will serve eight persons.

COLESLAW

Shred a head of cabbage fine and place in salted water for one-half
hour. Drain well and then add

Two green peppers, chopped fine,
One cup of mayonnaise,
One tablespoon of salt,
One tablespoon of paprika,
One-quarter cup of vinegar.

Mix.

SALMON SALAD

Open a can of salmon and then drain and remove the bones and add

Two green peppers, chopped fine,
One onion, chopped fine.

Mix, shred the coarse outer green leaves of the lettuce fine and then
line a bowl with crisp lettuce. Place the shredded lettuce in the nest
and then the prepared salmon. Serve with sliced hard-boiled egg and
mayonnaise dressing.

POACHED EGGS ON FRENCH TOAST

Trim the crust from slices of bread and then dip in the following:

One cup of milk,
One egg.

Beat to mix and then fry the bread until golden brown in hot fat.
Poach the eggs and then lift on a napkin to drain. Then roll gently
on the French toast. Cover with a cream sauce and garnish with finely
shredded parsley.

PICKLED EGGS

Hard boil one-half dozen eggs. Cook until tender one bunch of beets.
Turn into a pan of cold water and then remove the skins and cut into
thick slices. Place in a dish and add four large onions, cut in thin
slices. Now place in a saucepan

Four tablespoons of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
One cup of vinegar,
One-half cup of water.

Bring to a boil and cook for ten minutes. Pour over the beets. Add the
hard-boiled eggs.

OMELET

Place the yolks of three eggs in a bowl and add

Two tablespoons of milk,
One-half cup of prepared bread crumbs,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix and then cut and fold in the stiff