SUMMER SALAD

1 large head lettuce torn in bite size pieces

6 radishes, sliced

4 green onions, chopped

% lb. cheddar cheese cut in small cubes

12 oz. can luncheon meat, sliced in thin narrow
strips.

6 - 8 hard boiled eggs, cut in eights.

salt and pepper

mayonnaise

Combine ingredients in order given. Serve as a
complete meal with fresh buns and a dessert.

Note: The above quantities are approximate and
may be varied to suit individual families.

Mrs. Donna Nicholas

| ted | pi 5 si ,

CARROT SALAD

2 cups carrots, grated fine
% cup white sugar
2 lemons — grated rind and juice

Mix all together and chill for half an hour
before serving.

Mrs. Georgina Hardy

JHELLIED CRANBERRY SALAD

1 large pkg. jello (red preferred)
1 orange

2 cups fresh cranberries

1 cup sugar

Dissolve jello in half the amount of water called
for on package. Chill in refrigerator until
Slightly thickened. In the meantime put cranberries
and orange (peel and all) through food chopper.

Add sugar and mix. Let stand at room temperature
until jelly is thickened. Then add cranberries to
jelly. Pour into jelly mould. Excellent for the

holiday season. Mrs. Florence Corman

' F : £ c s