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Mrs. L. H. Hubbard ASPARAGUS SALAD 1 package Knox's gelatine (soak in water added to asparagus liquid) Lemon juice to taste 1 can (1-lb can) asparagus tips (cut tips very fine with scissors) 1 cup grated cheese 1 cup pecan meats (chopped) 1 cup whipped cream Salt and pepper to taste. Pour in cheese and cream after gelatine has cooled, then pour into mould and place in Frigidaire to congeal. Serve with mayonnaise dressing. Mrs. W. C. McClung ALLGOOD PIES 2 cups sugar 1 cup butter 1 cup nuts 4 eggs, beaten separately 1 cup seedless raisins 1 tablespoon cinnamon 1 tablespoon vinegar 1 tablespoon cloves. Cream sugar and butter, add other ingredients. Stir the whites into the pie last (as for a cake). Bake slowly in uncooked pie crusts. This makes two pies. (6)
