SALADS AND DRESSINGS CHEESE FRUIT SALAD Pearl Davy, Eastview, Ont. 1 jar fruit salad, 1 small package cream cheese, chopped nuts, maraschino cherries. Mix enough fruit juice with the cream cheese to decorate the fruit slices, which are arranged on a lettuce leaf. Sprinkle with chopped nuts and top with a cherry. ~ 6 24-HOUR FRUIT SALAD Irma Gerbrandt, Saskatoon, Sask. 2 eggs, % cup light cream, 2 table- spoons sugar, 1 jemon—juice, 2 tins fruit salad (drained), 2 cups oranges (cut up), 2 or 3 bananas, 2 cups marsh- mallows (quartered), 1 tin crushed pine- apple (drained), nuts if desired, 1 cup whipping cream. Cook eggs, cream, sugar and lemon juice in double boiler till thick, Whip cream and add to sauce, mix in fruit. Put in fridge for 24 hours before using. 16 to 20 servings. 5 FRUIT MARSHMALLOW SALAD Joan Dawe, Lethbridge, Aita. 1144 teaspoons gelatin, 4 cup water, % cup pineapple juice—heated, 30 marshmallows, 4% cup chopped almonds, 1% cup grapes, pineapple or bananas cut up, 15 cherries—cut in fours, % pint whipped cream, 2 egg whites. Soften gelatin in water for 5 minutes, dissolve in heated pineapple juice, cool. Whip, when well whipped add marsh- mallows, fruit and nuts. Fold in stiffly beaten egg whites and whipped cream. Mould. Keep in fridge. Serves 15. wo CRANBERRY SALAD Joan Dawe, Lethbridge, Alta. 1 package cherry jello, 1 cup boiling water, 1 cup sugar, 1 tablespoon lemon juice, 1 cup crushed pineapple, 1 cup ground cranberries (raw), 1 cup chopped celery, % cup finely chopped nuts, 1 ground orange. Dissolve jello, sugar and lemon juice in boiling water. When beginning to set add fruit and nuts. Mould and chill. : a PRUNE AND APPLESAUCE JELLIED SALAD Dolores Fee, Saskatoon, Sask. 1 tablespoon gelatin, % cup cold water, 1 cup boiling water, % cup fine granulated sugar, 2 tablespoons lemon juice, 4 teaspoon salt. 45 Put gelatin to soak in cold water for 5 minutes. Add boiling water and sugar, stir until dissolved. Stir in lemon juice and salt. Chill, stirring occasion- ally until beginning to thicken, then divide into two parts. Stir into one part 1 can strained prunes as prepared for babies, 2 table- spoons cut up shredded cocoanut. Stir into second part 1 can strained applesauce as prepared for babies, 2 tablespoons finely chopped nutmeats. Brush five small individual salad moulds or one loaf pan with salad oil or rinse with cold water. Pour half of the applesauce mixture into the moulds, cover with all of the prune mixture, then pour in the remaining applesauce mixture. Chill until set. If this is made in the loaf pan, serve in slices. Serve with cottage cheese dress- ing. x 2 CHEESE, PINEAPPLE AND CUCUMBER SALAD Audrey Cunningham, Sovereign, Sask. 2 tablespoons gelatin, % cup cold water, %4 cup tarragon vinegar, 2 cups cottage cheese, 2 teaspoons salt, 1 table- spoon sugar, 1 cup pineapple diced, 1 cup cucumber diced, % cup green pepper (finely chopped), red pepper. Soften gelatin in cold water, heat over hot water to dissolve and add vinegar. Beat cottage cheese _ until smooth. Blend in seasonings and gela- tin. When mixture begins to thicken, add drained pineapple, cucumber and green pepper. Chill. eee WEDDING SALAD Lottie Waite, Sovereign, Sask. 1 tablespoon gelatin, % cup cold water, 1 cup boiling water, 1 teaspoon grated onion, 2 tablespoons lemon juice, 3%, teaspoon salt, 2 cups cooked chicken (diced), 4% cup chopped pimiento, %4 cup chopped celery, 144 cups crushed pine- apples, 1 cup mild mayonnaise, 4% cup whipping cream. ' Sprinkle gelatin over the cold water and allow to stand 5 minutes. Add boiling water and stir until the gelatin is completely dissolved. Add grated onion, lemon juice and salt, chill until thick like honey. Combine chicken, pimiento, celery and well-drained pine- apple, add this to the gelatin mixture and fold in mayonnaise which has been mixed with the stiffly beaten cream. Turn into 9” square pan and chill until firm. Cut in 3” squares and serve on lettuce leaves.