Pecan Salads
4 tomatoes 1 hard-cooked egg Luncheon 1 small cream cheese French dressing Salad 1 'T. chopped parsley Boiled dressing 2 T. chopped pimentoes % ©. chopped pecans
Cut a.slice from the stem end of each tomato. Remove a portion of the pulp from the center, sprinkle with salt and invert on ice. To a small, mashed cream cheese add parsley, pimentoes, and chopped white of egg, Blend with French dress- ing. Fill tomato cavities with the mixture. Arrange on lettuce and pour a T. of boiled dress- ing on top. Put yolk of egg through a sieve. Put a t. of fluffed egg yolk on top of dressing and sprinkle pecans on top.
1 C, diced cucumbers 4% ©. shredded carrot Cucumber and 1 C. diced celery 1% C. mayonnaise Celery Salad ¥% ©, chopped pecans 2 tomatoes 4% C. chopped green peppers Crisp lettuce leaves
Combine cucumbers, celery, pecans, pepper, and earrots with mayonnaise. Pare tomatoes and slice on lettuce leaves. Put a mound of salad mix- ture on each slice of tomato.
1% ean grated pineapple 4g C. cold water Jellied % C. sugar 1 T. gelatine Pineapple Juice of 1 lemon 4% GC. chopped pecans Salad
Mix pineapple, sugar, lemon juice, and cold water and let come to boiling point. Dissolve gelatine in cold water and stir into first mixture. Just before it congeals thoroughly, add pecans, Serve with mayonnaise.
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