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_. §ALADS—SALAD DRESSINGS ;

BEAUTY ‘SALAD

1 package raspberry Jell-O
1 pint boiling water
14 teaspoon salt

2 bananas, diced '
1 tablespoon lemon juice ~
144 cup walnut meats, finely cut .

Dissolve Jell-O in boiling water. Add salt. Turn into individual molds, filling them
one-fourth full. Chill. Sprinkle bananas with lemon juice. When Jell-O is firm, ar-
range @ layer of bananas on Jell-O. Sprinkle with nuts. Add another layer of Jell-O.
Chill. When firm, fill mold with remaining Jell-O. Chill until firm. Unmold on crisp
lettuce. Garnish with mayonnaise. Serves eight.

FROZEN FRUIT SALAD

2 teaspoons gelatine 1 small bottle mara-
1 cup cream cheese schino cherries, or
1 cup whipped cream 1 cup diced fresh

1 cup canned strawberries
shredded pineapple 1 cup Best Foods —
1 head lettuce mayonnaise

Dissolve the gelatine in two tablespoons of
pineapple juice by placing it over a bowl of hot

water. Mash the cream cheese, and add slowly to _
the whipped cream which has been combined with

the Best Foods mayonnaise. Cut: the cherries or
strawberries into small pieces. Drain the juice
from the fruit and fold all ingredients lightly to-
gether. Place in a mold, spread with waxed paper,
cover and pack in ice and salt (using two part
ice to one of salt) for three hours. Serve on let-
tuce leaves.

BOLIVIA POTATO SALAD
2 cups cold boiled 3 hard-cooked eggs,

potatoes, cut in chopped
%-inch cubes 5 tablespoons mayon-
2 pimentos, chopped naise

12 tablespoon onion
or chives, finely 142 teaspoon salt
chopped Dash white pepper

Rub bowl in which salad is to be mixed with
cut-side of clove or garlic, if desired. Add pota-
toes, pimentos, onion and eggs. Combine 1 table-
spoon mayonnaise with vinegar, salt and pepper,
and add to potato mixture. Toss lightly together
and chill 1 hour or longer. Add remaining may-
onnaise and blend. Arrange in lettuce cups.

1 tablespoon vinegar

, Sprinkle with chopped chives. Serves six.

MOLDED FISH SALAD
3 cups cooked fish, 14 teaspoon salt

flaked , %% cup celery,- diced
1 green pepper, 1 teaspoon grated
finely chopped onion

%4 teaspoon pepper 114 cups mayonnaise
Combine ingredients and pack firmly in indi-
vidual molds. Chill thoroughly. Unmold on crisp

: lettuce, Garnish with tomato wedges. Serves six.

o LUNCHEON SALAD

1 head lettuce Vegetable salad
Ham Olives
Mayonnaise
Cut large, very thin slices of ham and trim
them into triangular shape. Roll the triangles
into cornucopia shapes and fasten them in shape
with wooden toothpicks. Meanwhile prepare vege-
table salad of diced potatoes, diced beets, peas, o1*
bits of tomatoes, all liberally dressed with mayon-
naise dressing to which horseradish has been
added in the proportion of one teaspoon to each
cup. Fill each ham cornucopia with some of. the
vegetable salad and lay on beds of crisp lettuce.
Place a spoonful of dressing on the side and gar-
nish with olives, cress and parsley. Serve with
brown bread sandwiches.

POTATO AND APPLE SALAD

1144 cups potatoes, 4 tablespoons
cooked, peeled and peanuts
diced 16 cup mayonnaise
14 cup celery, diced 14% tablespoons
44 green pepper, vinegar

chopped 14 teaspoon onion
14 pimento, cut in juice
strips 14 teaspoon salt

1 apple, diced
44, cup sweet pickles,
chopped
Combine ingredients and toss together lightly.
Chill, Arrange on crisp lettuce. Serves four.

Dash Worcestershire
sauce

CUCUMBER SUPREME SALAD

3 medium sized cu- 3 stalks celery
cumbers 1 head lettuce
2 tomatoes

Peel the cucumbers, cutting them in two length-
wise, and scraping out the seeds. Peel and chop
the’ tomatoes. Dice the celery. Mix together; add
a few drops of onion juice and Best Foods mayon-
naise, Fill the halved cucumbers with this mix-
ture. Arrange on lettuce leaves. Thin slices of
radishes with the red skin left on make a pretty
garnish.

The bread and butter plate is placed just beyond the tip of the fork.

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