COTTAGE CHEESE SALAD
1 pkg. lime Jello

114 cup boiling water
When beginning to thicken add:
cup cottage cheese
tablespoon onion juice
tablespoon chopped green pepper
tablespoon chopped raw carrot
tablespoon chopped celery
cup salad dressing
4 cup whipped cream

—JANE PEACOCK

freed fom foment feed freed feet

PINEAPPLE AND COTTAGE
CHEESE SALAD

1 No. 2 can crushed pineapple

1 package lime Jello

15 marshmallows, quartered

34 carton cottage cheese

4 cup nuts

4 pint whipping cream
Heat pineapple and dissolve Jello. Add
marshmallows, cottage cheese and nuts.
When partially set add whipped cream
and pour into oiled molds.

—BERTHA SUTHERLAND

VEGETABLE MOLD

1 package lemon Jello, dissolved in
1 pint boiling water
1 teaspoon salt
2 tablespoons vine
A few stuffed olives
1 cup chopped cucumber
A little green pepper or pimento,
chopped
Green onions, cut in small pieces
Y4 cup chopped cabbage
14 cup chopped carrots
1% cup chopped celery
Let Jello thicken before adding vege-
tables, then mold.
—Doris TRITES

SHRIMP SALAD

114 envelopes plain gelatine
1 tin tomato soup, plus liquid to
make 2 cups
1 pkg. Philadelphia cream cheese
1 small tin shrimps (preferably small
size)
4 cup chopped celery
4 cup chopped pimento and olives
(or green pepper, optional)
1 teaspoon Worcestershire sauce
1 teaspoon salt
Heat tomato soup, and dissolve gelatine.
When cool beat cream cheese into soup
mixture till creamy. Add other ingre-
dients and mold.
Serves approximately ten.
—Eva Noss

( 42 )

ROSY GLOW SALAD

1 can diced beets

1 package lemon jelly powder

2 cup orange or pineapple juice

2 teaspoons horseradish

2 teaspoons vinegar

1 teaspoon onion

1 teaspoon salt

1 cup finely diced celery
Drain and measure | cup liquid. Dissolve
jelly powder in this heated liquid. Add
orange Or pineapple juice and _ season-
ings. Chill until congealed. Fold in vege-
tables. Pour into mold. Chill. Unmold.
Top with mayonnaise.

—GRACE TURNER

TACOMA SALAD

1 lemon Jello

1 lime Jello

2 cups boiling water

1 can evaporated milk

1 can crushed pineapple
14 cup chopped walnuts

1 pint cottage cheese

Mix in the order given, and mold.
Serves 12.
—RUTH UTTERBECK
Tacoma “Ladies of Kiwanis”

EASY TOMATO ASPIC

1 package lemon jelly powder
2 cups tomato juice

3 tablespoons vinegar

2 tablespoons grated onion

Boil the tomato juice, vinegar and onion
together for a few minutes, then add to
jelly powder. When it begins to set, add
fresh shrimp or crab meat; pour into
individual molds and allow to set. Very
tasty.

—Mary DELF

VEGETABLE MOLD

1 package lemon Jello dissolved in 1
cup hot tomato juice. Add—
1 can Campbells vegetable soup

—EDNA ORR

TOMATO LEMON MOLD

1 package lemon Jello, dissolved in
114 cups hot water. Add—

1 can tomato soup

3 tablespoons lemon juice

1 teaspoon each grated onion and

grated carrot.
—EDNA ORR