Peach Salad

1/2 peach on lettuce leaf 1 cup whipped cream When cold add:.

1 1/2 cups diced celery.

1 cup peach juice, thickened with flour.

1 cup chopped salted almonds.

Mix with thickened juice and cream and fill in 1/2 of peach. Garnish with cherries if desired.

Janet Baughman, Akron, Ohio. University of Akron.

Luncheon Delight

One cup chopped pimentos or olives, one half cup chopped almonds; added to two cups well seasoned cottage cheese; place lettuce leaves on large platter; place pears quartered all around and in the center pile the cottage cheese mixed with olives, pimentos and nuts; garnish with long narrow strips of red pimento.

Margaret Taylor, Kewanee, Ill. Northwestern University.

Pear Salad

Use either fresh or canned pears, halved. Fill the center with a mixture of ground dates, nuts, maraschino cherries and salad dressing. Sprinkle mild ground cheese over whole, and garnish with whole cherries.

Brad Coppinger Kruger, Berkeley, Calif. University of California.

Jewel Salad

1/2 envelope gelatine, soaked in 1/4 cup cold water. Pare, chop and drain cucumber. There should be 1/2 cup. Chop and drain 1/2 cup pineapple. Add gelatine, dissolved in 1/4 cup boiling water. Then add following ingredients:.

1/2 cup sugar.

1/4 cup vinegar.

2/3 cup pineapple syrup.

1 tablespoon tarragon vinegar.

(may be omitted) 1 tablespoon lemon juice.

Few grains salt.

Turn into individual molds, dipped in cold water. Chill. Serve on lettuce leaf with salad dressing.

Edith Crounse Kolb, Bethlehem, Pa. Syracuse University.

Argyle Salad (Apricot)

Dressing

4 egg yolks beaten 4 tablespoons vinegar 1 teaspoon butter.

1 teaspoon salt.

1 teaspoon mustard.

1 tablespoon sugar.

Little red pepper.

Mix together in double boiler and cook for five minutes after it begins to thicken. Stir constantly. When cool add one cup whipped cream, twelve marshmallows cut fine and one-half cup cut pecans. Drain one can of apricots. Arrange halves on lettuce leaves and serve with above dressing. This serves eight.

Bernice Woehler Taylor, Minneapolis, Minn.

University of Minnesota.

Black Cherry Salad

1 can black cherries Small bottle pimento stuffed olives.

Small quantity of blanched almonds 2 boxes lemon jello.

Take juice from cherries, add enough water to make a quart of liquid. Bring this to boiling point and dissolve jello in it. Cool, add pitted cherries, olives sliced in thin slices and the half almonds. Pour in shallow pan and when cold cut in squares and serve on lettuce with salad dressing.

Patra M. Houg, Princeton, Minn. University of Minnesota.

Prune Salad

Large prunes Creamed cheese.

Chopped nuts Lettuce.

Mayonnaise or oil dressing.

Stuff prunes with creamed cheese and nuts. Serve in lettuce nests with desired dressing.

Gladys Becker Murphy, Chicago, Ill. Northwestern University.