Part 7

Mix ingredients in order given; line a 7″ square pan with paraffine paper; spread mixture evenly in pan and bake in slow oven; as soon as taken from oven turn from pan, remove paper, and cut cake in strips, using sharp knife; if directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

MARGUERITES

2 eggs, 1 c brown sugar, ½ c flour, ⅓ tsp salt, 1 c pecan nut meats cut small pieces, ¼ tsp bp.

Beat eggs slightly; add remaining ingredients in order given; fill small buttered tins ⅔ full; place pecan nut meat on each; bake in moderate oven 15 min.

HERMITS

⅓ c butter, ⅔ c sugar, 1 egg, 2 tbp milk, 1¾ c flour, 2 tsp bp, ⅓ c raisins stoned and cut in small pieces, ½ tsp cinnamon, ¼ tsp clove, ¼ tsp mace, ¼ tsp nutmeg.

Cream butter; add sugar gradually; then raisins, egg well beaten, and milk; add dry ingredients sifted together; roll mixture a little thicker than for Vanilla Wafers.

VANILLA WAFERS

⅓ c butter and lard in equal proportions, 1 c sugar, 1 egg, ¼ c milk, 2 c flour, 2 tsp bp, ½ tsp salt, 2 tsp vanilla.

Cream butter; add sugar, egg well beaten, milk and vanilla; add dry ingredients sifted together, and add to first mixture. Proceed as with Ginger Snaps.

ADA’S SUGAR COOKIES

3 c sugar, 2 c butter, 3 eggs, 1 tsp bp, flour sufficient to roll.

Mix in order given; proceed as for Ginger Snaps.

CHEAP COOKIES

1 c sugar, ½ c milk, 1 egg, 1 tbp butter, ½ tsp bp, flavoring, flour sufficient to roll.

Mix in order given. If desired, 1 tbp ginger or cinnamon can be added; proceed as for Ginger Snaps.

CORN FLOUR COOKIES

⅓ c fat, ½ tsp salt, ½ c sugar, 1½ c flour and 1⅓ c corn flour or 3 c flour, 2 tsp bp, 2 tbp milk.

Mix first 3 ingredients to a cream; add flour, corn meal and baking powder mixed together; milk; roll thin; cut and bake 10 min.

CHOCOLATE-NUT COOKIES

½ c sugar, 2 tbp honey, 2 sq chocolate, ½ c nuts, 1 c flour, 1 tsp bp, 1 tsp vanilla, ½ tsp salt.

Mix and drop by spoonfuls on greased baking sheets; bake 12 min.

PEANUT WAFERS

2 c graham flour, 1½ c crushed peanuts, 2 tsp bp, 1 egg, ¾ c sugar, 2 tbp fat, 1 tsp salt.

If necessary, add milk to make a stiff dough; roll thin, cut, and bake in a fairly hot oven 10 min.

OATMEAL MACAROONS

2 tbp butter, 1 c sugar, 2 eggs, 2½ c rolled oats, 1 tsp bp, 1 tsp almond extract, ¼ tsp salt.

Soften butter slightly, add sugar, beaten eggs and almond extract; rolled oats, baking powder and salt mixed together; drop by spoonfuls on greased pans; bake 12 min in a hot oven.

MACAROONS

½ lb almond paste, ⅔ c powdered sugar, whites of 4 large eggs.

Break up almond paste with fork; add powdered sugar; mix till paste is pulverized; beat whites of eggs thoroughly; mix with almond paste and sugar; drop by teaspoonfuls on greased paper; spread on baking pans; bake 20 min in moderate oven.

BROWN SUGAR MACAROONS

½ lb brown sugar, ½ lb ground almonds, 3 egg whites, juice of ½ lemon.

Put whites of eggs in bowl; stir in sugar slowly; strain; add lemon juice; put in almonds, a little at a time; mix smoothly; drop by teaspoonfuls about 2″ apart on greased paper laid on baking tins; bake in very slow oven till golden brown.

MIGNONS

½ c butter, ½ c sugar, 3 egg yolks, ¼ c blanched almonds pounded fine, 1½ c sifted flour, 1½ tsp bp, ½ tsp cinnamon, ½ tsp vanilla, a little milk if necessary.

Cream butter and sugar; add well-beaten yolks of eggs; almonds and vanilla; sift together flour, baking powder and cinnamon; add to first mixture, with milk if needed, and make a stiff dough; knead slightly; roll ¼″ thick; cut with fancy cutter; brush over with beaten white of egg; sprinkle with sugar and chopped almonds; bake on greased pans in quick oven 10 min.

CINNAMON CAKES

½ c butter, 1 c sugar, 2 eggs, ½ c milk, 1¾ c flour, 2½ tsp bp, 1 tbp cinnamon.

Mix ingredients in order given; bake in individual buttered cake tins.

SPONGE DROPS

3 eggs, ¾ c sugar, 1 c flour, ⅓ tsp salt, 1 tsp bp.

Beat eggs till light; add sugar; beat again; fold in gently flour, salt and bp sifted together; drop by teaspoonfuls on greased pans, some distance apart; bake in hot oven till set.

MARSHMALLOW TEAS

Arrange marshmallows on thin unsweetened round crackers or cookies, allowing 1 marshmallow to each cracker; make a deep impression in center of each marshmallow; in each cavity drop ¼ tsp butter; arrange on tin sheet; bake until marshmallows spread and nearly cover crackers; insert ½ a candied cherry, nut or fruit in each cavity and arrange on fancy plate.

CINNAMON CRISPS

⅓ c butter, ⅔ c sugar, 1 tsp cinnamon, 1½ c flour, 2 tsp bp, ¼ c milk.

Beat the butter and sugar, and when light and creamy add the cinnamon, flour and baking powder sifted together. Use just enough milk to make a dough that can be easily rolled out. Roll very thin, cut and bake on greased pans in hot oven.

DROPPED COOKIES

½ c shortening, 1 c sugar, 2 eggs, ½ c milk, ½ c molasses, ¾ c currants, 3 c flour, 3 tsp bp, 1 tsp cinnamon, ½ tsp cloves.

Cream shortening and sugar; add well-beaten egg; milk, molasses and currants; dry ingredients sifted together; drop by spoonfuls on greased pans, some distance apart; bake 10 min in moderate oven.

BROWNIES

⅓ c butter, ⅓ c sugar, ½ c molasses, 1 egg, 1 c flour, 1 c chopped nut meats, ½ c raisins.

Mix as usual; do not separate egg whites from yolk; bake as drop cakes, or in small fancy cake tins well-buttered; half a nut meat may be pressed in place on top of each cake before putting in oven.

CARAWAY SEED COOKIES

1 c butter, 2 c sugar, 2 eggs, ½ c water, 3 c flour, ½ tsp salt, 2 tsp bp, 2 tbp caraway seeds.

Cream butter and sugar together; add well-beaten eggs and water; add dry ingredients sifted together; caraway seeds; roll out thin on floured board; cut and lay on greased pans; bake 10 min in moderate oven.

ALMOND CAKES

½ c butter, ¾ c sugar, ⅓ c milk, 2 eggs, 1⅓ c flour, 2 tsp bp, 1 c Jordan almonds, blanched and cut in pieces.

Mix ingredients in order given; bake in individual cake pans.

CHOCOLATE COOKIES

½ c butter, 1 c sugar, 1 egg, 2 sq. chocolate melted, ¼ c milk, 2 c flour, ⅓ tsp salt, 1½ tsp bp.

Cream butter and sugar; add egg; melted chocolate and milk; add dry ingredients sifted together; roll out thin on floured board; cut and bake on greased pan in hot oven 10 min.

COFFEE GINGER BREAD

1 c molasses, 1 c strong coffee (hot), 1 c brown sugar, ½ c lard, ½ c butter, 1 tsp soda, 1 tbp boiling water, 1 tbp ginger, 1 tbp cinnamon, flour for mixing.

Mix butter and lard; dissolve soda in tbp boiling water; stir into molasses; pour over butter and lard; add boiling coffee and sugar; beat in flour, sifted with seasonings; pour in greased pans; bake in moderate oven. By adding more flour this can be rolled in a sheet and cut into cookies.

CHOCOLATE DOMINOES

½ c pecan nut meat, ½ c English walnut meat, ½ c figs, ½ c dates, grated rind 1 orange, 1 tbp orange juice, 1 sq chocolate melted.

Mix nut meats, figs, and dates; force through a meat chopper, or chop finely; add remaining ingredients; toss on board sprinkled with powdered sugar; roll to ⅓″ thick; cut in domino shapes; spread thinly with melted unsweetened chocolate; decorate with small pieces blanched almonds to imitate dominoes.

SANDWICHES

=Sandwiches= are a very convenient and nourishing form of food for luncheon, school lunches, afternoon teas or picnics. They are usually prepared so they can be eaten from the hand without the use of a knife or fork. When made of hot meat with thick gravy poured over them, they are a meal in themselves. This is a good way to use left-over meat. Bread less than 12 hrs old should never be used. To cut bread real thin, heat the knife. A variety of bread makes sandwiches more attractive. Fillings should not be too moist as the bread is apt to become damp. A thin layer of butter, sandwich spread, or mayonnaise dressing on the bread before adding the filling keeps bread from getting too moist. Slice bread very thin for dainty sandwiches and ½″ thick for hearty sandwiches.

Cream butter as for cake and it is easier to spread on bread. Wrap in oiled paper if you are not going to use sandwiches immediately, or place a slightly damp cloth or napkin over them to keep them from becoming dry. By cutting sandwiches in fancy shapes you make them more attractive.

=Canapes= are open sandwiches (one slice of bread and filling placed on top of it and garnished). They are used as a first course for dinner or luncheon. Cut crust off bread for Canapes, but do not cut it off for sandwiches unless it is too hard.

=Meat Sandwiches=—Either cut thin or minced and seasoned with mustard or salad dressing and salt and pepper.

=Cheese Sandwiches=—Sliced thin, grated, or made into a smooth paste.

=Nut Sandwiches=—Chopped, ground, or mixed with fruit or cheese.

=Fish Sandwiches=—Flaked or in small pieces and seasoned with salad dressing.

=Toasted Sandwiches= are very popular now. Toast one side of bread before spreading butter on it.

=Health Sandwiches made from whole wheat= bread, lettuce, and egg yolks seasoned with lemon juice and salt are palatable and rich in iron and vitamines.

SANDWICH SPREAD

1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard, ⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.

Cream fat; mix mustard, pepper, cayenne, salt, Worcestershire sauce and lemon juice well together; add well-beaten egg yolk and add mixture to the fat; add vinegar slowly (drop by drop); beat thoroughly. This will keep in a cool place for a long time. If it becomes hard, warm slightly and beat to proper consistency.

CHEESE-PICKLE FILLING

1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise dressing to moisten.

APPETIZERS

1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove bones from sardines; add lemon juice and onion; mash well; spread between thin slices buttered bread; cut in fancy shapes or roll up with a sprig of watercress and tie with narrow ribbon to match color scheme.

BAKED BEAN SANDWICHES

Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between brownbread or graham bread.

ITALIAN SANDWICHES

½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.

Put beef and cheese through food chopper; add tomatoes, which have been sieved; cook until thick. Use when cold between thin slices of white bread.

FIG DAINTIES

1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼ lemon and ⅓ orange, pinch of salt.

Mix in order given; spread between thin slices of buttered bread and cut into finger lengths. Steamed apricots may be used instead of figs.

SWEET SANDWICHES

½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.

Put walnuts, dates and figs through food chopper; mix in lemon juice, orange juice or cream to moisten; spread between thin slices of white bread and cut in fancy shapes.

LENOX SANDWICHES

15 thin slices of bacon, 1 good-sized green pepper, 2 tbp Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of pepper.

Chop pepper; mix with mayonnaise and vinegar and season; spread on thin slices of bread with bacon and crisp pieces of lettuce; cut in triangles.

SOUTHERN SANDWICHES

Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3 strips of fresh cooked bacon; season with mayonnaise dressing; cut in triangles or squares with sharp knife.

CHEESE MARMALADE

Have bread cut thin; spread with cream cheese; over this spread a layer of marmalade and cover with another slice of buttered bread; press slices firmly together and toast sandwiches immediately before serving; cut these any desired shape; serve tucked in folds of a napkin to keep them hot.

HONEY NUT SANDWICHES

Mix chopped pecan meats, almonds, or other nuts with just enough honey to act as a binder; use as filling for sandwiches.

HONEY-CREAM CHEESE

Mix honey with cream cheese; use as filling for bread or baking powder biscuit sandwiches. Chopped nuts may be added to honey and cheese if desired.

CHICKEN SALAD FILLING

1 c cold cooked chicken, cut in small pieces and ½ c finely chopped celery; season with salt and pepper; moisten with mayonnaise dressing.

CLUB SANDWICH

Toast one side of bread; butter untoasted side; place crisp lettuce leaf on bread; then some mayonnaise dressing, a layer of sliced chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with salt and pepper. Cover with top piece of bread toasted on one side.

LETTUCE SANDWICH

Lay crisp lettuce or shredded lettuce or cress on bread; season with mayonnaise dressing, salt and pepper. All vegetable sandwiches can be made in this way.

NUT RAISIN FILLING

1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise dressing.

MARLBOROUGH CANAPES

Cut stale bread in ¼″ slices; shape with a round cutter; toast on one side; spread untoasted side with butter mixed and seasoned with anchovy; cover each with thin slice of tomato; spread tomato with mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed fine, and white of hard-boiled egg finely chopped; garnish around edge with a ring cut from green pepper; in center place a piece of stuffed olive and a sprig of parsley.

DEVILED CHEESE CRACKERS

1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.

Beat cheese with seasonings and flavorings until creamy; spread on toasted crackers; serve as an accompaniment to salads. This will spread about 50 crackers.

BUTTER CRISP CHEESE

6 slices mild cheese, ½ c butter.

Place a slice of cheese between slices of bread; melt butter in heavy frying pan and fry both sides of sandwiches until bread is brown and cheese is melted. These are very rich.

FRUIT SANDWICH

On each slice of bread fit a leaf of lettuce; spread with mayonnaise and add small sections of canned apricots, pineapple and pears; top with another slice of bread and decorate with slices of apricots and halves of maraschino cherries.

PINEAPPLE-PECAN CANAPES

On a round of bread arrange slender sections of a slice of canned pineapple; between each spoke of the wheel thus formed place a pecan; roll a ball of cream cheese in finely chopped nuts and place in center of wheel.

OLIVE SALAD SANDWICHES

2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices buttered bread.

Use any fresh green salad leaves; watercress is especially nice; let them stand in slightly salted water for 1 hr before using; then dry; chop olives and add them with the salt, pepper, lemon juice and cream to cheese and beat until light; spread bread thickly with mixture; add green salad leaves; cover with slices of buttered bread; cut into any desired shape; garnish with additional stuffed olives.

CREAM TART LAYERS

2 cream cheese, 6 slices Boston brown bread, 6 slices white bread, ⅓ c grapelade.

Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade; spread mixture generously on thin slices of Boston brown bread; use thin slices of buttered white bread for other half of sandwich.

TOASTED CHEESE

Slice raisin bread ½″ thick; spread thinly with butter; place slice of mild cheese sprinkled with salt between 2 slices; toast under hot flame to golden brown; serve with tart jelly.

EGG-GREEN PEPPER

6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped fine, 2 tbp melted butter; enough salad dressing or mustard dressing to make mixture moist.

RAISIN-NUT SANDWICHES

1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp grated orange rind.

Chop raisins and nuts; mix to a paste with orange rind and juice; spread between sliced buttered graham bread.

BROWN BREAD AND CHEESE

Brown bread spread with cream cheese paste and sprinkled with nuts makes a dainty sandwich.

CELERY-ROQUEFORT CHEESE

Wash, scrape and cut celery stalks in small pieces; mix tbp butter until creamy; add 2 tbp Roquefort cheese; season highly with salt and paprika; spread mixture on inside of celery stalks and serve on small pieces of toast as wide as celery stalks or on crisp lettuce for a salad.

CREAM CHEESE AND JELLY

1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.

If jelly is very stiff beat it with a fork to soften and add to ½ of cream cheese (cottage cheese can be used instead of cream cheese); add salt and beat mixture until light; spread thickly between slices of buttered bread, cut into fancy shapes; garnish with tiny balls of cream cheese and cubes of jelly.

LOBSTER CANAPES

Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs mashed fine; moisten with melted butter and cream, using equal parts; season with salt, cayenne and dry mustard; spread on toasted circular slices of bread; garnish with rings cut from whites of hard-boiled eggs, yolks of hard-boiled eggs and lobster coral. These can be served as a salad, also on a crisp lettuce leaf.

HOMINY JELLY SANDWICHES

Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave it all night; during which time the hominy will have absorbed all the water; put in another qt of water and pinch of salt; stir over fire until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into round small baking powder tins; place where it will cool; then put in ice box. It will be a firm jelly when cold; when ready to use turn out of mold; cut in slices carefully; spread with soft jelly; put 2 halves together; cut in 2 pieces, or quarters; garnish the platter with a few sprigs of parsley or watercress, either lightly grease moulds before putting in hominy or dip in cold water.

PERFECTION SANDWICHES

Use whole wheat bread; prepare filling from equal quantities of chopped stuffed olives, finely minced celery and chopped pecan meats; for each cup of combined ingredients allow 1 chopped hard-boiled egg; season very lightly with a little salt; moisten with a mayonnaise dressing; place between thinly buttered bread slices; cut into triangles.

FOR DELICIOUS SANDWICHES

Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c raisins, ½ sweet pepper; moisten with salad dressing.

SARDINE SANDWICHES

Sardines mashed to a paste in their own oil will make a good sandwich.

SHRIMP SANDWICHES

½ pt fresh or canned shrimps, carefully removed from shell and cleaned; few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz butter, pepper, salt if necessary; butter and rounds of brown bread lightly, using remainder to lb with shrimp; spread on ½ brown bread rounds; put other rounds on top; trim edges; cut each sandwich in quarters.

PEANUT BUTTER SANDWICHES

Sandwiches made with peanut butter mixed with hot milk are delicious.

SALADS

Salads can be served as a side dish or as the main dish of a luncheon or afternoon tea. They are made of meat, fish, vegetables or fruits and served with a dressing. The greens used in salads should be washed well and served crisp and cold; vegetables should be washed well and placed in ice cold water until they are crisp; then wiped. Dressing should never be added to greens until just before serving, as they wilt quickly. Left-over meat and vegetables can be made up into a variety of pretty salads. Vegetables should be marinated separately and arranged on lettuce leaf or in salad bowl just before sending to table.

=Marinate= means to mix ingredients in French dressing until every portion of them is well coated.

A CHAPON

Remove a small piece from end of crust of bread and rub over with a clove of garlic, first dipped in salt and placed in bottom of salad bowl before putting in salad; this gives an agreeable flavor to the salad.

Lemon should be used as a garnish with fish salads, such as lobster, crab meat and tuna fish; a few minutes in ice cold water will make gay rosettes from 2″ sticks of celery fringed at one end; will convert radishes sliced in thin parallel rows and again sliced at right angles into spiney chrysanthemums, or make radish tulips of those that have been slit into 6 sections and skin cut back nearly to stem end with a sharp knife. Celery and lettuce are always ready for serving if they are cleaned immediately on arrival and kept rolled in a damp cloth or in waxed paper in refrigerator. Keep a pair of scissors in pantry to use in cutting up ingredients.

Beets slices cut into fancy shapes, cucumbers scored lengthwise, then cut into even slices, small green pickles cut into delicate slices, without detaching, and spread fanshape, thin strips of pimento, rings of shiny green peppers, little wedges of tomato, whites of hard-boiled eggs, cut into fancy shapes—all of these help to make pretty salads.

To dry lettuce, pat it with crumpled paper toweling or linen toweling; it absorbs water quickly and does not bruise leaves. Lettuce for salad should be well dried and cold.

Juice left-over from using canned fruits for salads can be made up into dainty desserts by adding gelatine in proportion of 1 tbp to 1 pt liquid. First soak gelatine in ¼ c cold juice, then add 1¾ c hot juice; turn into wet mold, chill and use as dessert. They may also be used in making fruit punch or fruitade.

APRICOT DAISY SALAD

Drain contents of can of apricots; cut with sharp knife each half apricot into 6 petals; form center with 2 or 3 raisins; serve on lettuce with French dressing or mayonnaise; garnish with stem of parsley.

ASPARAGUS SALAD

Drain and rinse stalks of canned or fresh asparagus; cut rings from bright red or green pepper ⅓″ wide; place 3 or 4 stalks in each ring; arrange on lettuce leaves; serve with a French dressing to which has been added ½ tbp tomato catsup.

ALEXANDRIA SALAD

Cut 2 bananas into balls or slices; also make small balls of cream or cottage cheese and roll in chopped nut meats; place a slice of pineapple on crisp lettuce leaf; place on it 3 slices or balls of bananas, and on top of them a ball of cheese; serve with French dressing or mayonnaise.

AIDA SALAD

Cut bananas in 2 or 4 pieces, lengthwise; place a piece in center of crisp lettuce leaf; then slice thin, or separate in sections oranges and place on each side of banana so as to radiate from it; chopped nuts can be sprinkled over banana; serve with fruit salad dressing.

BANANA-DATE SALAD

½ lb dates, 3 bananas, juice ½ lemon.

Wash dates; dry in oven 3 min; remove seeds; cut lengthwise in quarters; chill; cut bananas in slices and squeeze over them juice of lemon to keep them from discoloring; add dates and 4 tbp salad oil; mix together lightly; serve on romaine or lettuce with mayonnaise or fruit salad dressing.

BOLIVIA SALAD

To 1½ c cold boiled potatoes diced, add 3 hard-boiled eggs finely chopped, 1½ tbp finely chopped red peppers and ½ tbp chopped onion, arrange on nests of lettuce leaves; serve with mayonnaise dressing.

MIXED FRUIT SALAD

½ c shredded pineapple, ½ c chopped nut meats, ½ c orange pulp, ½ c grapefruit pulp, ½ c halved maraschino cherries, 1½ c sliced bananas.

Mix fruit and nuts; chill; serve with fruit salad dressing.

RED APPLE SALAD

10 cts worth little red cinnamon candies, 4 apples, ¾ c water.

Boil candies in water for 5 min; peel apples; cut in eights; put a few quarters at a time into boiling syrup—piercing them with a broom straw; when done remove to waxed paper; cook balance of apples; they will be a delicate rose color and have a delicious flavor. Chill well and then serve on crisp lettuce leaves with mayonnaise and a slice of cream cheese or a ball of cream cheese on each side of quarter of apple.

MACARONI-HAM SALAD

1 pkg macaroni, 1 round tbp salt, ½ c vinegar, 1 c chopped celery, 1 medium-sized onion chopped fine, ¼ lb cooked ham, ¼ lb chopped meat nuts.