Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

freeze it in round apple-shaped molds. Canned tomatoes may be used if you have not fresh. Clam salad (Contributed) Remove the skins and black heads of cold clams. Marinade for ten minutes in a French dressing and serve on a bed of shredded lettuce. Pear salad (Contributed) Peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little maraschino or ginger syrup. Serve with a little cream. Or pare and slice enough ripe, sweet pears to make one pint; add one-half cupful of blanched and chopped almonds, one-fourth of a cupful of powdered sugar and the strained juice of two lemons. Serve in a cup of lettuce leaves made by placing together the stem end of two lettuce leaves taken from the inside of a head of lettuce. Hot potato salad (Contributed) Put into a frying-pan one-fourth of a pound of bacon, cut into dice; when light brown take out and sauté in the fat a small onion cut fine. Add one-half as much vinegar as fat, a few grains of salt and cayenne and one-half as much hot stock as vinegar. Have ready the potatoes boiled in skins. Remove the skins and slice hot into the frying-pan enough to take up the liquid. Add the diced bacon, toss together and serve. Asparagus and shrimp salad (Contributed) To one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of three hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps. Asparagus salad (Contributed) Asparagus tips heaped on lettuce leaves and served with French, mayonnaise or boiled dressing, poured over all, make a very good salad. Endive salad (Contributed) Use the well-blanched leaves only. Wipe these with a damp cloth. Pour over this a French dressing and serve with roasted game. Sweetbreads and cucumber salad (Contributed) Marinate one pair of sweetbreads in French dressing. Chill thoroughly. Drain and mix with