canned sliced pineapple lettuce leaves bananas cherries On a lettuce leaf place a ring of pineapple. Fit half of a Peeled banana into the hole in the ring. Attach a cherry with a toothpick onto the tip of the banana to represent the flame. Serve with whipped cream or fruit salad dressing. Chopped nuts can be sprinkled around the candle if desired.

3/4 lb. cream cheese 8 marashino cherries 1 can of pineapple spears 1/2 lb. walnut halves

Cover an oval platter with a thin smooth layer of cream cheese. On this arrange the pineapple spears to represent a Menorah with candles. Use same method as for vegetable Menorah substituting pineapple for asparagus. On top of each candle place a cherry for a flame. Trim the edge of the platter with the walnut halves.

6 hard boiled eggs 14 asparagus tips (green) black or green olives paprika Put the whites of the eggs through a coarse sieve and spread solidly on a large flat platter as the background. Lengthwise across the center of the platter place 3 asparagus end to end. Using this as a base, place 8 asparagus vertically to represent the 8 candles. To form the base of the Menorah, place under the lengthwise line of tips, in the center, 2 half pieces of asparagus, side by side vertically, and underneath these, one asparagus horizontally. Mash the yolks with butter or mayonaise and form into tiny balls, with a point at one end to represent the tip of the flame. Sprinkle with paprika and place above the 8 asparagus candles. Use the remainder of the yolks alternately with the olives to form a frame around the edge of the platter.

Mix together an equal portion of apples and celery. Cover with mayonnaise
dressing, place on lettuce leaves and garnish with parsley

Boil together 1 beet, 1 carrot, 1 turnip and 1 white potato. Cut in slices and then fancy shapes. Mix together and pour over them a French dressing of
3 tablespoonfuls of oil, one of vinegar or lemon juice. Season with salt and pepper

1 can lobster
1 choped cucumber
3 stalks celery, cut in small pieces
1 tablespoon chopped pimien to
Salt and pepper
Mayonnaise
Lettuce

Drain lobster, cut in small pieces, add cucumber, celery, pimiento,
seasoning to suit taste. Marinate with a little French dressing and chill.
Drain, add mayonnaise in quantity desired, heap on lettuce leaves and
serve with ripe or stuffed olives. This makes two servings.

Mix together two bananas and two oranges in cut slices. Place on lettuce
leaves, garnish with candied cherries or nuts, and pour over them a dressing made of the juice of one lemon, two tablespoonfuls of sugar, one teaspoonful of maraschino, two tablespoonfuls of water. Stir these over the fire until the sugar dissolves. When it is cool pour over the salad.

Boil a chicken until tender. Take all the meat from the bones and put through the meat chopper. To every pint of meat add 2 eggs, a tablespoonful of parsley and salt and pepper to taste. Form into small balls and boil in chicken stock for three minutes. Serve on lettuce with mayonnaise. For the dressing, put the yolk of one egg in a soup plate, stir with a fork until it slightly thickens. Then add, drop by drop, olive oil until you have the required amount of dressing. If it becomes too thick to work easily, add a few drops of vinegar or lemon juice. When done season with salt and pepper and mustard if you wish. The addition of an equal quantity of whipped cream is very nice.