Compiled By The Ladies of The Porcupine Plain Hospital Aid

FRUIT SALAD

Dice marshmallows, bananas and
pineapple. Add chopped nuts.
Mix with sweetened whipped
cream to hold together and
serve on lettuce leaf. Use more
bananas and pineapple than
marshmallows. |
-—Mrs. B. Palmer,
Porcupine Plain.

PEACH LOAF SALAD

2 pkgs. lemon jello
1 cup hot canned peach juice
Peach slices (about 1%
cups.)

14% cups hot grapefruit juice

2 tbsps. chopped red cherries
1% cups cottage cheese

% cup chopped celery

2 tbsps. chopped parsley
1% tsps. grated onion

% tsp. salt
Dissolve jello and % tsp. salt
in hot syrup and fruit juice. Cool
until slightly thickened. Arrange
_ peaches and cherries in bottom
of oiled loaf pan and cover with
half the jello mixture. Chill
until firm. Add cottage cheese,
celery, parsley, onion and %
tsp. salt to remaining jello and
blend. Turn into pan over firm
peach layer. Chill until firm.
Unmold on crisp lettuce. Serve
in slices. (8 to 10 servings.)
—Mae Erickson,

Porcupine Plain.

SALAD DRESSING

% tsp. salt

1 tsp. flour

1 tsp. mustard

3 tbsps. sugar
Put dry ingredients into a small
frying pan and make a paste
with 1 egg, then add 3 tbsps.
vinegar and 1% cups cream.

Stir continually on top of stove >

until right thickness. Do not
boil. ee
—Mrs. John Walsh,

High Tor, Sask. ©

SALAD DRESSING

eggs or 4 yolks
cups water

tsp. mustard
tsp. salt

tbsps. sugar
tbsps. flour
tbsps. butter
cup vinegar

Use boiling water, beat the eggs
until well mixed and stir in the
dry ingredients with about a %4
cup water to help blend the
flour. Stir into the hot water
until it thickens. Remove from

ba
DOO DD OO HR DD

fire and stir in just the butter,

then the vinegar. When cool,
bottle. Keeps indefinitely.
—Mrs. T. Bement,
es Somme, Sask.

FRENCH SALAD DRESSING

% tsp. salt

1 tsp. sugar

% tsp. peprika

Y% cup pure vinegar

Y% cup pure olive oil or Ma-
ola oil

Mix ingredients and pour into
bottle. Keep in cool place.
—Gweneth Goodman,
Porcupine Plain.

BOILED SALAD DRESSING
(My favorite way of using up

the egg yolks after making _

gel food).
1 cup vinegar
% cup sugar
¥% cup water
12 egg yolks | :
2 level tsps. dry mustard |
Salt |

Bring vinegar and water to a
boil, add the beaten egg yolks

mixed with sugar, mustard and
salt. Cook until thick. Will keep
indefinitely in a jar. Add some

whipped cream when ready to

use.
—Mabel Reed,

Porcupine Plain.

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