118 British Columbia Women’s Institutes

CHICKEN SALAD

4 cups chicken (cooked) 2 cups crisp lettuce
1 cup celery (do not cut in fine pieces)
4 green onions
Dressing:
2 tbsp salad dressing dash pepper
1 tsp prepared mustard dash garlic salt

Y tsp salt

Add celery, onions, lettuce, mix lightly with fork. Mix dressing and add
to chicken mixture and serve.

CRAB SOUFFLE SALAD

1 pkg lemon-flavored jelly powder Y tsp Worcestershire sauce
1 cup hot water dash cayenne

Y% cup cold water 1 cup crab meat, flaked
2 tbsp lemon juice Y cup diced celery

VY cup mayonnaise Yo cup diced green pepper
Y tsp salt 1 tbsp minced onion

dash pepper

Dissolve jelly powder in hot water. Add cold water, lemon juice, mayon-
naise and seasonings. Blend with rotary beater. Pour into freezing tray.
Quick-chill in freezing unit about 15 to 20 minutes, or until firm about
1 inch from edge but soft in centre.

Turn mixture into bowl and whip with rotary beater until fluffy. Fold
in crab meat and vegetables. Pour into lightly oiled 1 quart mold or
individual molds. Chill until firm.

CUCUMBER — CRABMEAT SALAD
Slice 2 cucumbers lengthwise. Remove the seeds forming boats.
Blend:

3 oz. cream cheese 1 tbsp. pimentos, chopped
1 tbsp lemon juice 1 cup crabmeat, flaked
1 tbsp horseradish and the chopped cucumber

Dice cucumber meat in bowl, dash with paprika. Serve in lettuce cups.

CUCUMBER CUP SALAD

2 or 3 cucumbers 1 tsp salt
2 or 3 tomatoes YZ tsp pepper
Y% cup chopped celery 1 tbsp chopped onion

Method: Cucumbers may be pared or not as desired. Score cucumbers
lengthwise with fork. Cut in large pieces crosswise and remove some of
the pulp leaving cups. Peel tomatoes, cut in cubes and drain off juice.
Mix cucumber pulp, tomatoes, celery, salt and pepper, and onion with a
small amount of dressing. Fill the cucumber cups with this mixture and

arrange on crisp lettuce leaves. Garnish with parsley, serve with additional
dressing.