Salads and Salad Pressings

The Spanish say: To make a perfect salad there should be—

A miser for oil

A spendthrift for vinegar
A wiseman for salt, and
A madcap to stir it up!

APRICOT NECTAR SALAD

Dissolve lemon flavored gelatine in hot
apricot whole fruit nectar. When cooled
beat in a package of cream cheese and a
few tablespoons of mayonnaise. Add
mixed fruits if desired and mold. You
may use peach nectar for variety.

—WINNIFRED BORLAND

AVOCADO SALAD

1 package lime Jello
114 cups boiling water
12 cup mayonnaise
1 cup mashed avocado
12 cup whipped cream
Put in molds with cut out centre. Fill
centre with orange sections (canned) and

put cherries on top. —Etva DENNIs

CHICKEN SALAD

2 cups diced chicken
2 cups diced celery

14 cup chopped pimento
1 package lemon jello, dissolved in

1 pint hot chicken broth
1 tablespoon vinegar

1 teaspoon salt
Pinch of cayenne
Chill until the jello thickens, then beat
until creamy. Fold in the other ingredi-
ents; then add 1 cup whipped cream.
Mold in a flat pan, and cut in squares to

erve.
P —LENA PECK

SALAD

Over lemon jello molds pour follow-
ing sauce:

1 cup shredded cabbage

14 cup almonds (cut fine)

1 cup pineapple (cut fine)

12 marshmallows in 1 cup hot salad

dressing
Chill this and add 4% to % cup salad
dressing or ¥% pint whipped cream.
—ELva DENNIS

CRAB (CHICKEN) SALAD

1 tin No. 3 peas
Celery
Onions
1 tin chicken or crab
1 tin tomato juice (2 cups)
1 tablespoon vinegar
1 lemon jello
Heat 2 cups tomato juice; add lemon
jello and vinegar. Put peas, celery,
onions and chicken in molds and pour
liquid over. Set.
—DorRoTHY OSBORNE

CREAM CHEESE JELLY
(Salad or dessert)

1 package lime jello—dissolve and partial-
ly set. Mix 1 package of cream cheese
with 2 tablespoons icing sugar and a small
can of drained crushed pineapple. Add
1 cup whipping or heavy cream to the
jelly. Pour into individual molds and let
set. Serve on lettuce leaf and garnish
with small pieces of pineapple or mara-
schino cherry. Top with whipped cream
if desired.
—ELEANOR DALY

FROZEN FRUIT SALAD

2 3-0z. packages cream cheese

1 cup mayonnaise

I cup heavy cream whipped

14 cup red maraschino cherries, quar-

tered

14 cup green maraschino cherries,
quartered

I No. 2 can (2% cups) crushed pine-
apple, drained

244 cups diced marshmallows, about 24

Combine cheese and mayonnaise, blend
until smooth. Fold in whipped cream,
fruit and marshmallows. Pour into | qt.
refrigerator tray. Freeze firm. Serve 8
to 10. Can be used for salad or dessert.
—Kay ROHRER