FRUIT SALAD (Continued)

Cook until thick and mix with a little whipped cream.
Cool, then mix dressing with fruit and serve with whipped cream.
Mrs. E. M. Kempton

CANDLESTICK SALAD

6 slices canned pineapple 1 green pepper
3 bananas 2 Tbsp. lemon juice
6 maraschino cherries

Cut each banana in half crosswise and roll in lemon juice.
Fit banana into the hole of each pineapple slice and decorate top
with cherry. Cut pepper in thin strips and place a curved strip at
the side of each banana to represent a handle. Arrange on shredded
lettuce and serve with French dressing. Serves 6.
Miss Mary Haswell

KICK - A-POO JOY JUICE

4 0z. citric acid 6 lemons

2 oz. tartaric acid 8 lb. white sugar

2 0Z. epsom salts 3.1/2 qt. boiling water
8 oranges grated rind of lemons

Mix all together and add boiling water last. Bottle when
mixed. This makes 7 qt. of syrup.
Miss Dorothy Goodale

SALAD DRESSING

_ =

lc. vinegar 1 pinch salt
1c. white sugar 2 tsp. mustard
lc. sweet milk 2 Tbsp. flour
3 eggs

Mix well together and boil for 5 minutes.
Mrs. Goddard

FRENCH SALAD DRESSING

1/3 c. vinegar 1/4 tsp. paprika

lc. salad oil 1/3 c. tomato ketchup
I tsp. salt 1/2 tsp. mustard

2 tsp. sugar 1/2 can tomato soup

A small piece of Roquefort Bleu cheese may be crumbled
into dressing if desired. Combine all ingredients and shake well
-6- Weyburn, Sask.