142 THE BLUE BIRD CooK BooK

STUFFED GREEN PEPPER SALAD

Cut tops of peppers, remove seeds and let stand overnight in cold salt water.

STUFFING:
2 cups diced cold chicken Y teaspoon mustard seed
1 cup celery, cut medium fine Y% teaspoon celery seed
1 medium size green pepper, Y cup dressing
chopped fine Dash black pepper

Yq teaspoon salt

Mix well stuff pepper, put 1 teaspoon dressing on top, then put on the top of
pepper. Serve on lettuce leaf.

DRESSING:
2 egg yolks, beaten 1 teaspoon salt
1 1/3 cups Eagle Brand milk Y2 teaspoon mustard
1 cup vinegar 2 egg whites

Dissolve the mustard in a little of the vinegar. Mix well together; add stiffly
beaten egg whites last. Ready for use. (Not cooked).

(DEM.) TOMATO AND LETTUCE SALAD

Scoop out medium tomatoes and fill with a mixture consisting of chopped
cabbage, onion, celery, head lettuce, celery seed, moistened with boiled mayonnaise
to which whipped cream has been added. Serve on lettuce leaf.

VEGETABLE GELATINE SALAD

1 envelope gelatine Y2 cup sugar
Y2 cup cold water Juice of 1 lemon
Y cup mild vinegar 1 small bottle olives stuffed with
1 pint boiling water pimentoes, sliced very thin
1 teaspoon salt 34 cup sweet gherkin pickles,
1 cup finely shredded cabbage chopped fine

1 cup celery, cut fine

Soak gelatine in cold water 5 minutes, add vinegar, lemon juice, sugar, salt
and boiling water. Boil together 1 minute. Set aside to cool. When it becomes the
consistency of rather thin gravy, add the remaining ingredients. Put in individual
moulds to set. Serve on lettuce leaves with salad dressing. Nice to serve with any
cold meat or for a luncheon dish.

VITAMINE SALAD

1 small head lettuce 6 tomatoes (the size of an orange
6 small oranges after being peeled)

Peel oranges and slice in rounds. Slice the tomatoes likewise. Arrange on
lettuce on individual plates in a circle, having one slice of the orange and one of
the tomato alternating and overlapping each other all the way around. Serve either
with French or cooked salad dressing. Serves 6 persons.

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MODEL DAIRIES

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