Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.

CREAM DRESSING

Mix in double boiler
2 teaspoons flour
1 teaspoon salt
1 teaspoon mustard
1 1/2 teaspoons powdered sugar and a
Few grains cayenne; add
1 teaspoon butter and
1/3 cup vinegar. Cook over boiling water, stirring constantly until
mixture thickens; add
1 egg yolk, and stir and cook 1 minute. Cool and just before serving
add
1/2 cup heavy cream, sweet or sour, beaten until stiff.

[Illustration: ORANGE MOUSSE]

ORANGE MOUSSE

Put in saucepan
3/4 cup sugar, add
Grated rind of 1 orange and
1/4 cup cold water. Stir and boil 1 minute. Soak
1 teaspoon gelatin in
2 tablespoons cold water and dissolve in the hot syrup.
Add
2/3 cup orange juice and
2 tablespoons lemon juice. Place on ice, and when it begins to
thicken, fold in
1 1/2 cups cream beaten stiff,
1/4 cup pistachio nuts, shredded,
1/4 cup candied cherries cut in pieces. Fill ring mold or baking
powder boxes with mixture. Cover with greased paper and tin covers.
Surround with two parts ice mixed with one part salt and let stand 3
hours. Unmold and serve cut in slices. Molds may be decorated with
Pistachio nuts and
Candied cherries, before filling with mixture.

SOUR CREAM DROP COOKIES

Cream
1/4 cup butter or margarine. Add gradually
1/2 cup sugar and
1 egg, well beaten. Dissolve
1/4 teaspoon soda in
1/4 cup rich sour cream. Add to first mixture alternately with
1 1/4 cups pastry flour sifted with
1/4 teaspoon salt and
2 teaspoons baking powder. Add
1/2 teaspoon vanilla
1/4 cup raisins cut in pieces and
1/4 cup nut meats cut in pieces. Drop by spoonfuls on greased tin
sheet, and bake in a moderate oven.

Double the amount of flour may be used, nuts and raisins omitted,
and mixture chilled and rolled out and cut in any desired shape,
before baking.

SOUTH AMERICAN CHOCOLATE

Melt
1/2 pound (1 cake) vanilla sweet chocolate over hot water, add slowly
1 cup strong hot coffee and boil 1 minute. Add to
6 cups scalded milk, beat until a thick froth forms on top, and leave
over hot water 10 minutes.