SALAD COMBINATIONS Vegetable Cottage cheese in layers with chopped pimento and green pepper. Shredded cabbage and chopped peanuts. Shredded cabbage and green pepper. Cabbage, celery and apple. Water cress and sliced tomato. Tomatoes stuffed with pineapple and nuts. Tomatoes stuffed with shredded cabbage. 8. Tomatoes stuffed with cottage cheese. 9. Tomatoes stuffed with raw peas. Poinsetta (tomato cut in form of flower-center of cucumber.) Carrot and cabbage (ground together) Carrot, radish, green pepper and cabbage (ground together.) Carrot, cabbage, radish (ground together) chopped celery and peas. Carrot and peanut (ground together.) Carrot and turnip (ground together and arranged in layers.) Combination (tomato, cucumber, peas, radishes, green onions.) Cucumber baskets filled with cucumber and tomato cubes. Endive garnished with radishes. Water cress and egg. Asparagus and green pepper or pimento. Beets stuffed with cucumber. String beans with radish garnish. Spinach and egg. Spinach and cheese balls. Perfection (a gelatine vegetable mixture.) Lemon jello - pineapple - cucumber - pimento Spring salad (shredded lettuce, radishes, onion) Fruits 11. White cherries stuffed with nuts. Orange and date. Cherry and pineapple. Orange and grape-fruit. Orange in orange baskets garnished with sprig of mint. Banana and nut garnished with jelly. Orange slices on bed of shredded lettuce - sprinkled over with Grape, nut and pineapple. (shredded cocoanut. 9 . Strawberry and banana. Raspberry set in lemon jello. Pear and cheese. Pineapple and cheese. Peach halves filled with nuts. Soaked prunes, stoned and filled with chopped nuts on a bed of shredded lettuce which has been sprinkled with a little ground cinnamon or nutmeg. Waldorf (apple, celery and nut) 19. Pear and Peach. Grapefruit and clerey. 20. Pear, cherry, pineapple, Apple and raisins. 21. Pear and cherry Pear, peach and pineapple. 22. Butterfly salad. SALAD PRESSINGS Fruit Salad Dressing: Mix together l3 c. cornstarch, 23 c. sugar and pinch of salt, pour slowly 1 c. boiling water in. Cook over boiling water 15 min­utes stirring constantly. Then add-l4 c. pineapple juice and cook 2 or 3 minutes longer. Remove from stove and when partially cooled thin to desired consistency with lemon and orange juice. When ready to serve combine with whipped cream. Boiled Salad Dressing. Mix together 2 tb. sugar, 1 tb. flour, 12 ts. mustard, 12 ts. salt Add this to l13 C vinegar and 23 C water, make a smooth paste. Add remainder of liquid, and 2 slightly beaten eggs. Cook in double boiler 10 minutes. When cool thin with cream.