The Blue Grass Cook Book

page 159

  1 teaspoon salt,

  1 teaspoon white pepper.

Pour all into a granite kettle and heat well, almost to boiling point. Strain
and pour into individual tin moulds. When congealed, serve on lettuce leaves
with mayonnaise.

      VEGETABLE SALAD
Line a bowl with lettuce leaves and put on them young onions, radishes, and
cucumbers sliced thin.

Serve with French dressing and crisp crackers.

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