Fruit Salad "Especiale"

1 envelope Knox gelatine.

2 tablespoons vinegar 1 lemon (juice).

1/3 cup cold water 2 tablespoons sugar 1 pint pineapple juice (from can).

Soak gelatine in cold water and dissolve in the pineapple juice, brought to a boil, stir in other ingredients and remove to a cool place. When this begins to stiffen add one cup each of orange, canned pineapple, peaches and black cherries, cut in small pieces. Any desired combination of fresh or canned fruits may be used. Fill individual molds and chill. A delicious variation for dressing for this is to use pineapple juice instead of vinegar or lemon in mayonnaise.

Adella B. Anderson (given by request).

Fruit Salad I

On lettuce leaves place a few thin slices of apple. On top of this one slice of canned pineapple, then half of an apricot, one spoonful of mayonaise with a green olive in the center.

Mrs. A. F. Cleveland.

Fruit Salad II

1 large can sliced pineapple 1 pound white grapes.

1/4 pound pecan meats 30 marshmallows.

Drain pineapple and cut in pieces. Add grapes seeded and cut in halves, pecans cut in pieces, and marsh-mallows cut in quarters. Pour over this No. 1, in the dressing section, and stand in the ice box over night, when it will be firm and nice. Serve on lettuce.

Mrs. Arthur Ralph Colwell.

Fruit Salad III

In the above recipe substitute 6 bananas cut fine for the white grapes and use "Pineapple" dressing. Serve on crisp lettuce.

Mrs. E. G. Leander.