THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

-: SALADS and DRESSINGS :

RAW VEGETABLE RELISH SALAD

% Cup Green Pepper chopped fine 1 Cup diced Celery
1 Cup grated Carrot French or boiled dressing

Mix carrot, celery, and green pepper; chill thoroughly; then mix

with salad dressing. Serve on crisp lettuce leaves or on top of a
mound of lettuce.

TUNA FISH SALAD

1 Cup Tomato Juice 2 Tsp. Salt
1 Cup Water 2 Tsp. Sugar
5 Tbhsps. Salad Dressing

Put in a double boiler and let simmer 2 or 3 minutes. Then add
114 tbsp. gelatine which has been soaked in cold water for 5 mins.
Stir until gelatine is thoroughly dissolved. Remove and chill; add
the following :-

4 Cup flaked Tuna Fish 1 Green Pepper, seeded and finely
1 Cup finely shredded cabbage chopped
1 Cup Green Peas '’, Cup chopped Celery

Pour into individual moulds; chill and serve with lettuce and salad
greens and a garnish of mayonnaise.
Agnes M. Longman

TOMATO JELLY SALAD

1 Tablesp. Onion Juice ', Teasp. Salt

2 Cups Canned Tomatoes Stalk Celery

1, Cup cold Water Few grains Pepper

1 Level tablesp. Gelatine 1 Tablesp. Vinegar or Lemon Juice

Soak gelatine in cold water about 5 mins. Mix remaining ingred-
ients except onion juice and vinegar and let boil 10 mins. Add
soaked gelatine and stir until dissolved then add vinegar and onion
juice. Strain. Turn into wet moulds and chill. Remove from
moulds and put into bed of crisp lettuce and garnish with mayon-
naise. The jelly may be used to garnish salad or cold meats. For
variations | cup chopped celery and | cup chopped nuts may be
added to jelly when it begins to stiffen.

Llan McNaughton

CABBAGE AND PINEAPPLE SALAD
1 Cup crushed Pineapple 3 Cups shredded Cabbage

Salad dressing made with lemon juice instead of vinegar. Garnish
with strips of pimento.
aN Mrs. H. Jensen.

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