Show I H FAVORITE R CIPES TH THE folio following Ing recIpes have been I cho chosen en from prize dishes or crier cher cherIshed fished recIpes A Prize Salad TaLe one pInt of shredded cabbage one can of white cherrIes one can n of sliced pineapple one pound of blanched almonds one half pound of fresh marshmallows s and one of CI earn Cut the cherries Into hah hakes es DIce the pineapple shred the almonds quarter the marshmallows lows s and mix all together WIth the whipped cream sith a few tablespoons t of an any v good salad dressing Almond Soup Blanch one fourth fOUl th of a pound of al almonds almonds monds b dropping diem Ulem Into bollIn water ller Jn and after ten minutes drain aril arr add col cold water to Baser Coer Co er Put the al- al almonds monds through l a food chopper Ux wIth t is o 0 hard cool cooked ed egg y and add a quart of beet beef or 01 chicken stock Make raI e a paste ot of a teaspoon of flour mired with a little cold water w and add to the broth cook slowly season with ith salt and pepper and lod add dd one cup of cream Serve Ser ery hot Top wIth whipped hipped cream and sprinkle over It Ita n a few shredded almonds Prune Dressing Take two cups of cooked prunes OLe half cup of cooled cooked rIce using the prune juIce In whIch to cook the rIce Add si I large chestnuts blanched and chopped butter salt and pepper to season Mix fl ell and stuff the fowl Piquant Cocktail Sauce Take four tablespoons each ot of to tomato tomato mato catsup and white grape juice one tablespoon poon each elch of lemon and orange JuIce one fourth teaspoon of cInnamon and one eIghth teaspoon each ot of salt paprIka sugar md and cloves Separate the egg white and yolk and beat both well ell mix and add one pInt ot of hot mull mill beating well flavor lavor as desIred n l Western Union |