‘> ~ SALADS and DRESSINGS ~

HONE YMOON SALAD - Mrs. J.I. B.

1 cup crushed pineapple 1/4 cup cold water.

1/4 cup sugar a ~ 1/2 cup grated yellow cheese
juice 1/4 lemon 1 cup heavy cream

1 tbls gelatine »

Measure the pineapple and beat it with the sugar and
lemon juice, soak the gelatine in cold water for 5 min.
then add the hot pineapple and stir until it is dissolved.
Set aside until it is cool and beginning to jelly then fold
in the grated cheese and the cream which has been
whipped stiff. Turn into individual moulds and chill
thoroughly. A little circle of sliced marchino cherries
arranged in the bottom of each mould makes this very
attractive when it is turned out. Serve on a lettuce leaf
with a spoonful of mayonnaise. |

QUICK UNCOOKED SALAD DRESSING -
, Mrs. Keith Grummett.
2 eggs 1 tsp salt
1 tsp mustard 1 tin Eagle Brand milk
1 cup vinegar
Beat eggs, add salt and milk, mix well, dissolve
mustard in vinegar and add to mixture, beat all together
with eggbeater. Store in'réfrigerator.

FRUIT SALAD - Ruth Hodgkinson.

3 oranges cut fine 3 bananas

1 can pineapple 1/4 cup pineapple juice
1/4 1b walnuts chopped |
Dressing:

Juice of pineapple 1 orange 1 lemon

1 tbls flour 3 eggs beaten well |

1 cup sugar
Cook till thickened.