SHRIMP AND CUCUMBER
SALAD

1 lime Jello, dissolved in 1 cup hot
water, add 1 cup cold water
Dash of salt
Dash cayenne pepper
Y cup vinegar
14 cup mayonnaise or salad dressing
1 cup celery, diced
1 cup cucumber, diced
1 cup shrimp, diced
Mix salt, cayenne, vinegar and mayon-
naise till creamy and smooth, then add
celery, cucumber and shrimp and mix
well. When Jello is about to set stir all
together and place in molds.

—SALLY BIRMINGHAM

CORNED BEEF SALAD

envelope Knox gelatine

cup salad dressing

can consomme

12-0z. can corned beef, chopped
cup chopped celery

chopped onion

cup chopped olives

cup chopped cucumber
hard-boiled eggs, cut up
teaspoon Worcestershire sauce
teaspoon salt

Dissolve gelatine in 4% cup cold water,
add hot consumme. Cool, add salad dress-
ing and remaining ingredients. Mold in
loaf pan or individual molds. (Good for
club luncheon).

eo eet
sess ton ibe aN: gee tee baw tle Baio

—MAUDE TEAGLE

PINEAPPLE MARSHMALLOW
SALAD

1 medium can sliced pineapple

14 lb. white marshmallows

14 cup blanched almonds, shaved

14 pint whipping cream, beaten stiff,
and to which salad dressing is
added, as desired.

Shave nuts, cut marshmallows in pieces
and cut pineapple in small pieces. Place
in dish and cover with whipped cream
mixture. Mix lightly with a fork and let
stand four hours. Serve on lettuce.

—JESSIE CLELAND
Courtesy of Mrs. E. Harris

FROZEN FRUIT SALAD

Melt in double boiler, 16 marshmallows
with 3 cup fruit cocktail juice. Remove
from heat and add:

1 can drained fruit cocktail

14 cup Miracle Whip

4 cup whipped cream
Mix all together, and freeze in tray. Cut
in squares and serve on lettuce leaf.

—PEARL CRIBB

CRAB SALAD

I cup cottage cheese

1 cup finely diced celery

1 cup mayonnaise

¥% cup chili sauce

1 can crab meat
A little onion, minced

1 envelope gelatine, dissolved in %4
cup cold water (set in hot water)

Serves eight. '
—RUTH UTTERBACK,
Tacoma “Ladies of Kiwanis”

SALAD

4 cup hot water
1 package lemon Jello
1 can (12 oz.) apricot nectar

When cool and slightly thick add fruit.
Bananas or peaches.

—JEANETTE RIDDELL

ORANGE SNOWFLAKE
SALAD

114 cups crushed pineapple
2 packages orange flavored jelly
powder
2 tablespoons vinegar
14 teaspoon salt
4 teaspoon powdered ginger
1 generous cup cottage cheese
14 cup diced celery
1 tablespoon minced green onion if
desired

Drain syrup from pineapple. Measure and
add enough water to make 3% cups
liquid. Bring liquid to boil, add jelly
powder, stir until dissolved. Add vinegar,
salt and ginger. Chill until about con-
sistency of unbeaten egg white. Add
drained pineapple, celery, cottage cheese
and onion. Pour into lightly oiled molds.
Chill until firm. To serve turn out on
crisp salad greens, garnish with dab of
mayonnaise. Makes 12 servings.

—EMILY JOHNSTON

NEW WESTMINSTER
KIWASSA SALAD

cup cherry Jello

cup hot water (scant)
cup sugar

cup pineapple juice
tablespoon lemon juice.
Set partially—add:

1 cup (ground) cranberries
1 orange (ground)
14 cup chopped walnuts
1 cup chopped celery
1 cup crushed pineapple (drained)

Chill and mold.

freed peel feet feet feet

—FLO Morrow