whipping cream, any kind of fruit--preferably
pineapple, oranges, peaches, etc., and freeze like a mousse. Baking
powder can molds are splendid. Slice and serve with cherry on lettuce.

FROZEN SALAD

Mrs. Thos. D. Caliger

Melt one tablespoonful butter and add yolks of two eggs, well beaten;
mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar,
one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne.
Add to the above mixture: Two-thirds cup milk; one-third cup vinegar.
Cook same in double boiler until thick. Stir constantly; when cooked,
beat two minutes and chill; then add two large tablespoonfuls of
pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped
cream. Pack in ice and salt for three hours. Slice and serve on lettuce
leaves.

HAWAIIAN SALAD

Mrs. C. A. Jennings

One large or two small heads of lettuce; four medium sized tomatoes; one
alligator pear. Place lettuce leaves on plate with two or three slices
of tomatoes. Cover with rings of alligator pear cut very thin. Serve
with French dressing.

French Dressing: Rub salad dish with bead of garlic (omit if
objectionable). One-half teaspoonful salt, generous dash of paprika,
four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar.
This will serve six people.

COTTAGE CHEESE AND PRUNE SALAD

Mrs. Lyman Holsey

One and one-fourth cups cottage cheese; one and one-half dozen medium
sized prunes: one-fourth cup chopped hickory nuts; one-fourth
teaspoonful salt; dash paprika. Wash prunes. Remove pits and let soak
over night. Mix remaining ingredients and stuff prunes with this
mixture. Place on lettuce leaf and serve with French dressing.

FRUIT SALAD

Belle Hallen Molt

One can pineapple cubed; one pound Malaga grapes seeded and cut in half;
one-fourth pound pecans; one-fourth pound marshmallows cut in half.

Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half
teaspoonful salt; juice of one lemon; one-half cup of cream; boil in
double boiler until thick and smooth. Let this get cold and add one-half
pint whipped cream and pour over and mix thoroughly with fruit and let
stand in icebox four hours before serving, giving the marshmallows a
chance to become creamy. It will come out like a thick fluff.

FRUIT SALAD

Mrs. C. B. Martin

Into a quart of boiling water, put two packages of lemon jello; when
thoroughly dissolved, strain; and when cool mix in one cu