CREAM SALAD MOLD

1 cup cooked salad dressing 2 tablespoons gelatine 2 cups any left-over fish, meat or vegetables 2 tablespoons cold water

Use any well-seasoned salad dressing.  Soften the gelatine in the cold water.  Dissolve over boiling water.  Add to salad dressing.  Add other ingredients well seasoned and chill.

CHEESE MOLD

1 pint cottage cheese 1/2 cup pimento or green pepper 1 cup milk 2 teaspoons salt 1/4 teaspoon cayenne 2 tablespoons granulated gelatine 4 tablespoons cold water

Soften gelatine in the cold water.  Dissolve over hot water.  Add all ingredients.  Mix thoroughly and place in mold which has been rinsed with cold water.  When firm, serve as salad.

FRUIT SPONGE

2 tablespoons gelatine softened in 1/3 cup cold water 1 pint clabbered milk, or fruit juice 1 cup sugar 1 teaspoon vanilla 1 cup crushed fruit 2 egg whites

Mix gelatine with milk.  Add sugar.  When it begins to thicken, beat with rotary beater.  Add vanilla and fruit.  Fold in egg whites and turn into mold.  Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.

ORIENTAL SALAD

1 tablespoon gelatine 2 cups boiling water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup grated cocoanut 2 cups apples, chopped 1 cup celery 1/2 cup chopped nuts 3 pimentoes 1 tablespoon grated onion 1/3 teaspoon salt

Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in.  Add all other ingredients.  Mold and chill.  Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets

Make a French dressing of

1/2 cup oil 1/2 teaspoon salt 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix dressing thoroughly and pour over the vegetables.  If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved.  Any vegetable may be used in this way.  Let stand 30 minutes.  When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green.  If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it.

EGYPTIAN SALAD

  1 cup left-over baked beans, cooked dried peas, or beans or
          lentils, or cooked rice, rice.
  1 cup chopped celery
  3 tablespoons chopped pepper
  3 tablespoons chopped pickle
  1 cup cooked salad dressing