FLORIDA SLAW
1 large cabbage finely shredded 3 tbsp. vinegar

14 cup green pepper, minced 1% cup cream, sour or sweet
1, cup diced sweet pickle 2 tbsp. prepared mustard

1 tbsp. sugar Black pepper

14 tsp. salt

Mix the cabbage with the green pepper and pickles. Combine the
sugar, salt, vinegar, cream, mustard and pepper and pour over the
cabbage. Blend carefully but well and serve at once.

MRS. C. BAILEY.

STUFFED TOMATO SALAD

6 medium sized tomatoes Mayonnaise
6 hard cooked eggs Pepper
French dressing Lettuce
Salt

Peel the tomatoes. Hollow out to form cups. Dust with salt and
pepper and let stand in French dressing for 30 minutes.

Fill with a mixture of chopped celery, chicken, pickles, mayonnaise.
This filling may be any pleasing combination but do not mix too many
ingredients at a time.

Place the stuffed tomato on a crisp lettuce leaf or on a nest of
shredded lettuce and garnish with sliced hard cooked eggs and mayon-

naise. MRS. A. G. MEINDL.
ROYAL SALAD
1 large grapefruit 2 pears
2 oranges 1 green pepper

Peel the grapefruit and orange, cutting as you would an apple, deep
enough to remove the white skin underneath. Separate into sections,
discarding the membrane. Peel the pears and cut into the same size
pieces as the orange sections. Slice the green pepper very thin. Arrange
the fruit alternately in boat-shaped leaves of lettuce or romaine, deco-

rating with strips of green pepper between the sections. Serve with

mayonnaise dressing. Canned fruit may be used in this recipe but fresh
fruits are much more delicious. :

PARADISE SALAD SUPREME

1 cup cubed pineapple 14 cup chopped nuts

1 cup seedless grapes | ; 1 cup fruit salad dressing
1 banana, sliced and diced 1 cup whipping cream

2 cups diced peaches - / Lettuce

12 marshmallows cut in quarters

Combine the fruit and marshmallows and chill. Whip the cream
and add half to the fruit salad dressing. Add the nuts and dressing to
the salad and.serve in lettuce cups. Top each with whipped cream
and garnish. with maraschino cherries. : tg

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