SALADS

SALAD COMBINATIONS.
(All Served on Crisp Lettuce.)

1. Pineapple, dates, cream _ cheese,
Mayonnaise, with cocoanut sprin-
kled on top.

2. Alternate slices of orange and to-
mato, french dressing.

3. Half pear with cottage cheese, strips
of pimento, French dressing.

4. Pineapple, marshmallows and nuts.

5. Asparagus, tomato, French dressing.

6. Oranges, prunes stuffed with nuts,
mayonnaise.

7. Mixed vegetables.

8. Grated carrots, grated apple, seed-
ed raisins, lemon juice, mayonnaise.

9. Salmon (flaked), diced _ celery,
French dressing, cress. |

10. Celery stalks stuffed with peanut
butter, creamed with mayonnaise
and chili sauce. Cut into % inch
pieces and serve in nests of lettuce.
French Dressing—

3 tablespoons salad oil.

1 tablespoon vinegar.

1/3 teaspoon salt.

Few grains each pepper and paprika.
Method — Beat thoroughly until

emulsified. Some like to rub bowl with

onion or clove of garlic.
Be sure to shake well before using.

-——Mrs. I. Bergsteinson, Berkeley, Calif.

BRIDGE WIVES RUSH SALAD.

medium head celery.

firm apples.

can shredded pineapple.

thick slices cooked ham.

Method — Cut all ingredients in

cubes, leave skin on apples, mix all to-

gether and serve with your favorite

salad dressing. Serve on lettuce leaves.
—Mrs. J. Preece.

ot eae

METROPOLITAN SALAD.
4 slices pineapple.
% cup celery, cut in small strips.
Y% cup walnuts, chopped fine.
2 oranges.
Lettuce and salad dressing.
Method—Arrange slices of pineap-
ple on lettuce leaves, mix celery and

nuts, and pile in centre of pineapple.
Garnish with four sections of orange
laid on the pineapple. Top with salad
dressing.

—Mrs. C.F. Baker, Brandon, Man.

GOLDEN SALAD.

Dissolve 1 package lemon jelly pow-
der in juice drained from 1 tin pine-
apple. Add hot water to make 1 pint
liquid. Add %4 cup grated raw car-
rot, 4 slices pineapple cut in pieces and
almonds, if desired. Chill. Serve on
lettuce with dressing.

—KEthel L. Bachman.

PEACH BALL SALAD.
1 can halved peaches.
1 package Beaumert cheese.
Walnuts,

Method—Make soft paste of cheese
by adding cream, add chopped wal-
nuts. Fill cavity of peach with
cheese paste. Make peach ball by
holding two halves’ securely with
toothpicks. Sprinkle top with des-
iccated cocoanut. Serve on lettuce
leaf with salad dressing. | Whipped
cream may be added to dressing if
desired. —Miss F. M. Shirltiffe.

STRAWBERRY CHEESE SALAD.
1 pint strawberries.
1 package lemon jelly.
2/3 cup cottage cheese.
Y% cup confectioner’s sugar.
% cup whipping cream.
1 cup crushed canned pineapple.

Wash, pick and slice strawberries
and cover with confectioner’s sugar.
Dissolve jelly. When almost set, add
crushed, canned pineapple, cottage
cheese and strawberries. Fold in whip-
ped cream. Chill in individual molds.
Unmold on leaves of lettuce and add
whipped cream to taste.

—Mrs. L. D. McNeil.

MARSHMALLOW NUT SALAD.
14 |b. moonlight marshmallows.
1144 pints whipping cream.

1 tin crushed pineapple.