Show seasonable DISHES WHEN HEN preparing salad tor for more than the usual number a few packages of lemon gelatin will make a fine foundation tor for the various fruits or vegetables if one wishes add in place of the te water to dissolve the gelatin fruit juices strained broths booths or both made with bouillon cubes they add flavor as well as nutriment when givey a luncheon or serving sen ing a church or society club a molded gelatin salad Is always well liked it may be set in small molds or in large flat dishes and cut in serin sen ing sized cubes or it way may be lightly broken up with a fork and served in nests of lettuce vegetable salad grate six or eight medium sized carrots or better shred very fine on a vegetable shredder add one finely minced onion and one green pepper also finely minced a few stalks of tender celery chopped fine a cupful or more of finely shredded cabbage and one small cucumber cut in dice add to three packages of lemon gelatin disi solved in three pints of hot liquid and put away to mold chill before adding in the vegetable table and let thicken slightly hot slaw shred cabbage very fine and crisp in cold water beat the yolks of the eggs with two tablespoonfuls of cold water add a tablespoonful of butter salt to season and a quarter of a cupful of vinegar cook this dressing over hot water until thick pour over the drained cabbage and heat until thoroughly hot serve hot spanish pepper salad dissolve half ball a box bos of gelatin in a halt balf cupful of cold water and add a cupful of vinegar add halt half a cupful of all sugar gar the juice of a lemon and a teaspoonful of salt with one cupful of boiling water mix with six canned toes two cupfuls of celery and one cupful of pecans all cut fine mom in small email molds and sern serve re on lettuce with mayonnaise dressing I 1 german cabbage salad this Is one of the most appetizing of all cabbage salads chop a crisp hard head bead of cabbage with an or two ne according cording to the size of the cabbage three cupfuls of chopped cabbage will need one medium sized onion cut up a two inch cube of salt pork nto into the smallest possible cubes and fry until brown pour this browned pork and tat fat over the cabbage stirring and mixing well add a teaspoonful or two of salt and in the same frying pan add enough vinegar to moisten the salad when boiling hot pour that o over oter ter the cabbage serve after standing in a warm place to keep heep hot this Is very good when cold so there Is never any waste 01 a 1931 western New newspaper union |