CUCUMBER SALAD Mrs. J. A. Mainil

1 pkg. Jell-O lime or 1 tsp. salt in1c. boiling
lemon lime water
2 Tbsp. vinegar 1 tsp. grated onion
Dash of pepper 1c. sour cream
1 c. mayonnaise 2c. drained, minced
cucumbers

Dissolve Jell-O in salted boiling water. Add vinegar, onion,
pepper. Chill until very thick. Blend in sour cream and
mayonnaise. Fold in cucumbers. Chill until ready to serve.

CHICKEN SALAD Patsy Boser
2c. cooked chicken 1 hard boiled egg

3/4 c. finely cut celery 3/4 c. mayonnaise

1 tsp. salt 4 olives

Few grains pepper

Cut chicken into cubes. Mix with celery, seasoning and the
egg, which has been cut into pieces. Marinate in a little
dressing and let stand in cold place for 1 hour. Serve on
lettuce and garnish with sliced olives, curled celery and
dressing.

BOSTON BAKED BEANS Hazel Mattice
2 1b. navy beans (soak overnight)
Boil until skins pop. Drain and reserve water. Arrange in

alternate layers in-baking dish beans and about 1/2 lb. salt
pork. Add:

1 c. brown sugar : 4 Tbsp. molasses
1 Tbsp. prepared mustard Salt to taste
1 tin tomato soup Reserved water

Add more water if necessary making certain beans are well
covered. Bake in slow oven 275 for about six hours. This is
enough for 12 servings. Freezes well.

PEA SOUP Sofie O'Reilly
1 pkg. split peas 1/2 lb. bacon (diced)
1 large onion, chopped 1 tsp. oregano

About 4 c. water

Peas may be soaked overnight. Combine split peas, diced
bacon, chopped onion and oregano. Boil slowly for about
2-1/2 hours.

-4- Gibsons, B. C.