Ed FF and
Eee =) ressings

CHERRY RIPE SALAD

(6 servings)

1 envelope Davis gelatine

1 can cherries or 1 pint stewed cher-
ries and juice

4 cup orange juice

14 cup hot water

1 tablespoon lemon juice

4 cup sugar
Blanched almonds

Method:

Strain juice from cherries (should be 1
cupful), add sugar and bring to boiling
point. Cool, add gelatine (dissolved in
hot water), also orange and lemon juices.
Stone cherries, replacing with pieces of
the blanched almonds. Place cherries in
moulds and pour in the gelatine mixture.
Serve with mayonnaise or as a dessert.

—ETHEL M. Woops

CORN SALAD

1 dozen ears of corn, cut from cob

1 medium sized head of cabbage,
chopped or put through mincer

3 red peppers or 1 can pimentos, put
through mincer

Sprinkle 14 cup salt over cabbage and let
stand 24 hours. Drain well, and add corn
and peppers, also 114 cups white sugar,
1 teaspoon salt, 2 tablespoons dry mus-
tard. (Mix together). Add 1 quart cider
or white wine vinegar, bring to scald and
simmer for 20 minutes. Bottle hot. For
use, drain off liquid and add whipped
cream.
—JEssSIE CLELAND

CARROT SALAD

1 package lemon Jello, made accord-
ing to directions on the box
When about to set add:
1 tin drained crushed pineapple
1 medium carrot, finely grated

—SALLY BIRMINGHAM

(39 )

MARSHMALLOW SALAD

14 lb. marshmallows
1 bottle maraschino cherries
1 can sliced pineapple
1 cup blanched almonds cut in slivers
1 cup whipping cream
Yolks of 4 eggs
Juice of 1 lemon
V4 cup sugar 3
Drain juice off fruit. Cook to a cream the
eggs, lemon juice and sugar. Add to the
whipped cream with the drained fruit
and nuts. Mix and set over night.

—Cis BONE

24-HOUR FRUIT SALAD

1 cup pineapple chunks
1 cup diced peaches
1 cup Mandarin oranges

Drain well and add 8 marshmallows, cut
in pieces. Mix and place in refrigerator
over night.
Cook in double boiler:

1 well-beaten egg

2 tablespoons of white sugar

2 teaspoons lemon juice

Cool and add 1%4 cup heavy cream,
whipped. Fold in fruit mixture just be-
fore serving. A few white grapes may be
added in season.

—BERTHA SUTHERLAND

GINGER ALE SALAD

Pour one-half cup of boiling water over
1 package of lemon Jello. Set in hot water
until thoroughly dissolved, stirring all
the time. Cool and add one and a half
cups of ginger ale. Set in cool place until
it begins to set, then add % cup finely
chopped nuts, %4 cup cut celery, 1 cup
finely cut assorted fruits, pineapple, ap-
ples, oranges, cherries or grapes, 1 table-
spoon finely cut crystallized ginger.
Put in molds.
—JEssIE CLELAND
Courtesy of Verna Lister