JELLIED PINK SALAD

Dissolve 1 cherry jello powder in

1 cup of hot water. Then add 1 cup
of juice drained from canned crushed
pineapple. Leave this mixture in the
refrigerator until partially set.
Put through the meat grinder 1 orange
rind and 1 cup raw cranberries. Add
this to the partially set jellow a-
long with 1/2 - 1 cup chopped walnuts
and remaining crushed pineapple. Mix
till all are blended in, mold as for
use and set in refrigerator until
ready to use.

- Mrs. Pym.

LIME JELLO SAIAD

1 package lime jello

1 cup hot water

1 cup cottage cheese

1/2 cup salad dressing

1/2 cup whipping cream

1/2 cup chopped celery (fine)

2 tbsp. minced onion
2 tbsp. grated carrot

Dissolve jello in hot water. Chill.
Whip with fork and add rest of in~
gredients. Chill.

Note: This sald is especially nice
with cold fried chicken.

- Annice Luck.

TOMATO ASPIC

1 can tomatoes
small chopped onion
1 or 2 bay leaves
little celery

Boil above ingredients for 5 minutes.
Strain. Add 1 tablespoon of vinegar,
dash of salt and cayenne. Add enough
water to make 1 pint. Bring to boil
and pour over lemon jelly powder.

- Edith Tait.

102

BEET & HORSERADISH MOLD

2 packages lemon jello
21/2 cups hot beet juice

2 lemon, juice

2 cans beets, shredded
8 tbsp. hot horseradish
1/4 tsp. salt

Heat beet juice, add lemon juice
and jello; stir and let stand un-
til cold. Combine beets, horse-
radish and salt and stir into
first mixture. Pour into well
greased mold and place in refrig~
erator overnight, or for several
hours before serving. To unmold,
dip quickly into hot water and turn
out on try.

- Audrey Petschauer.

FRENCH DRESSING

1 cup olive oil or
mineral oil

1/4 cup sugar

a tsp. salt

1/2 tsp. dry mustard

2 tbsp. lemon juice

1 tsp. grated onion

1/4 cup ketchup or
tomato soup

1/3 cup white vinegar

1 tsp. paprika

1 clove of garlic

Mix dry ingredients, add liquids and
beat together thoroughly. Pour into
a jar and add garlic. Shake well
before using. Keep in a cool place.

HERB DRESSING

To 1/2 cup French Dressing (above)
add 2 tsp. minced parsley, 1/8 tsp.
powdered thyme, 1/2 tsp. oregano.