FRUITS

Dressings for fruit salads can be im-
proved if you add fruit juice to the may-
onnaise . . . and for added flavor add
some crunchy walnuts.

Mrs. GEORGE SHAPKA,
Charron, Alta.

Fruit won’t discolor if you place it in a
bowl of grapefruit juice while you are pre-
paring it for a salad or dessert.

Mrs. R. WHITLAM,
Arborfield, Sask.

Cut four slits with a sharp knife through
the rind of an orange before you pack it
in the children’s lunch kits. This makes
peeling easier for the small fry.

Mrs. BERNICE CHOMYN,
Winnipeg, Man.

Quick salad dressing for fruit salads!
Thin any cream cheese to about mayon-
naise consistency with tart fruit juice. Use
a fork to blend the cheese in.

Mrs. G. E. BALL,
Gimli, Man.

To get twice as much juice, heat lemons
before you use them.

Mrs. C. MITCHELL,
Lacombe, Alta.

Both bananas and green tomatoes will
ripen more quickly if they’re put in a
paper bag and stored in a dark place.

Mrs. Ruspy HAuUSHER,
Endiang, Alta.

When cranberries are plentiful, can
some juice and a few whole berries with-
out sugar. Both can be used to pep up the
jam and jellies you make later on. Add it
to crabapple juice when making your
jelly for a better flavor and color.

Mrs. C. CUMONCEAUX,
Langbank, Sask.

Save time in the morning by peeling and
cubing your grapefruit at night. Add one
small cup of water to each grapefruit, a
little salt and sugar. Stir well and place
in the refrigerator overnight. In the morn-
ing it is ready to serve.

Mrs. HELEN BINGHAM,
Stirling, Alta.

When the recipe calls for a small amount
of lemon or orange rind, hold a paring
knife at right angles to the fruit and
scrape as you would a carrot. Off will
come the grated peel in no time and you
won't have a grater to clean.

Mrs. STEVE BUCHKOWSKY,
Hilliard, Alta.

Slice bananas evenly and quickly by
using a pastry blender.
Mrs. J. LupTaxk,
Fort William, Ont.

Wash rhubarb stalks and cut them with
scissors. This saves vitamins and the bright
red color.

Mrs. JOHN NEWHOUSE,
Winnipeg, Man.

York fruits and vegetables may be bought in cans or frozen. They deserve the title
"Royal Family of Finest Foods.”

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