Part 22 (2/2)

If mixed while cooked dressing is hot, then chilled, the flavor is much improved.

Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.

MEAT OR FISH SALAD

1 cup left-over meat or fish 3 tablespoons chopped pickle 1/2 cup chopped celery 1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved.

CAULIFLOWER SALAD

1 cup cooked cauliflower 1 cup cooked salad dressing 3 tablespoons chopped pickle 1 tablespoon chopped pimento 1 tablespoon vinegar

Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve.

1 cup raw carrots 1/2 cup oil (preferably oil from chicken fat) 1 tablespoon vinegar 1/2 teaspoon salt 1 tablespoon parsley 1/8 teaspoon paprika

HINDU SALAD

2 tablespoons flour 1 teaspoon salt 1 egg 1/8 teaspoon cayenne 2 tablespoons granulated gelatine, plus 2 tablespoons cold water 1 teaspoon mustard 1 teaspoon curry powder 3 tablespoons melted fat 1 cup milk 1/3 cup vinegar 2 cups cooked rice 2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with 1/2 cup French dressing.

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

1 cup dried crumbs 1 pint hot milk

Let stand until milk is absorbed, then add

1/4 teaspoon salt 1/2 cup mola.s.ses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the mola.s.ses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.

FIG PUDDING

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