Show m i Mrs Helen Armstrong Ruggles' 1 Recipes for Cooking SALADS CREAM CHEESE SALAD With butter i make tiny balls of or soft cream cheese and serve nerve in a nest of or lettuce leaves sprinkled well with i Fr French dressing French dressing Mix dressing Mix In n given order third one teaspoon salt ono one speck pepper three tablespoons t. olive oli oil one fourth t onion juice If desired Ue e and one ono tablespoon vinegar This Is hi suitable for lor vegetable and e egg SK salads or 01 to marinate a meat or fish salad and should be bl beaten while mixing Mustard paprika celery salt tabasco pepper 0 or curr curry powder powder powder pow pow- der may be used as a seasoning ca KENTUCKY SALAD DRESSING Cook one third cup of or vinegar ar with three beaten e. e errs 8 or flee five yolks in double holler boiler until thick thick stirring constantly I When well ell chilled beat beal Into this his on third one rup cup of or olive 0 oil or thick cream If preferred preferred pre pre- and season acason well ell with salt lIt and red pepper popper Mustard may ma also bo hr added if It liked Celery cucumber cucumber cabbage to tomato toy to- mato apples app green or nr red peppers peppe onions onIon a also an n cooked HI- HI as asparagus green or lima beans and anti beets beetsma may ma be u used ed in various nations combinations SHRIMP SALAD Wash and drain shrimps and nd rhU with ti their ear bulk built of or cut celer celery and a n four few I h hard rd c cooked eggs eesa fM chopped al also o olives es or capers as Mix with mayonnaise dressing dr ln reduced with whipped d cream and serve erve in iii border horder of tomato jelly jell Garnish Garnish Gar- Gar nish with Celer celery tips L MAYONNAISE DRESSING I Mix with ah ono one eye ec yolk olk one 1110 tea teaspoon PI lemon Juice and a little salt tall and paprika f also mustard If Ir desired des A Add d gradually Jy olive oil until thick enough to form Add oil more nore freely alternating with one ono tablespoonful ta- ta each of or lemon Juice and awl vine vine- ne- ne J par part gar pait larra tarragon un if H d hiked or or or two tuo of or r either three fourths fourth e-fourth cut of r oil al- al tl l' l Materials must h be ht cold coM Make Iak 71 thinner with whipped cream If It desired at serving time SWEETBREAD AND CUCUMBER ti SALAD Prepare sweetbreads ns nl for or sweetbread steaks f and when hen cold cut Into small pieces cp Have c half the he amount of oC cucumbers bers lien cut In the j amo sanio wn way and ni mix all with a mayonnaise which has been r re J I duc d with half hair its bulk hulk of or whipped wh cream crr thoroughly hl blended heap lightly I Into nests of or tender lettuce leaves leave's fleck lightly with paprika and serve er with cri crisp ll cheese c wafers OYSTER SALAD Sel Select cl medium sized oysters oster and ami scald sald I Jn in their own liquor or rut cut It fried oysters In drain s drain and ani hilI chill Place paprika dressing diluted with whipped cream and mixed ml with an equal amount of or celery and pour over o all a mayonnaise or cooked as oysters Wafers aCer lightly buttered and md crl crisped In the oven o are arc delicious with salads THOUSAND ISLAND DRESSING College Inn Cut head lettuce Into quarters cover cove r liberally with this dressing and serve ser at once Mix lIx two tablespoons each of finely finel- cut green peppers and pimento ono tablespoon table spoon of or minced onion wrung out of or cheesecloth after ater rinsing n In cold water or same amount of or pearl onion and ono one chopped hard cooked e egg with a tea teaspoon poon of sauce a a tablespoon t. of catsup two ta tablespoons tablespoons ta- ta of chill sauce and seasoning Reasoning 1 of or suit salt and pa paprika Blend thoroughly with three-fourths three of K it cup of whipped cream and antI add odd gently to tho the same amo amount of or mayonnaise c dressing CHEESE SALAD Mash tine fine the tho yolks of or three hard ha-d cooked e eggs s with a cupful of ot finely grated cheese a teaspoon of mustard a ac salt salt- spoon of ot salt l and one hat as much white When nil all are well wall mixed ad add two tablespoonfuls each of oil oH and vinegar v Heap p this upon lettuce and garnish garnish gar gar- nish with the whites of eggs cut Into rings and a tips of or celery Servo Serve I with hot buttered crackers I ROYAL CABBAGE SALAD Chop rather fine fino n a young white cabbage cab cab- I base bage and mix well with rich made mallo with three e egg g yolks ono one cup up oll olive oil one-fourth one cup cupIne vinegar Ine dr and a season season- In ills ills' Inor of or salt alt s It mustard and paprika Place salad in a. a nest a-nest nest of endive and garnish with strips of pimento radiating radiating- from Irom the tho cen cen- ter |