24 HOUR SALAD : | JEELIED BEET & CELERY SALAD
(With Sweet & Sour Spare Ribs)

2 cups white cherries 2 cups orange sections
2 cups diced pineapple 2 cups quartered marshmallows 11/2 tsp. Gelatin 1/4 tsp. salt
1/4 1b, Almonds - blanched and chopped. 1/4 cup cold water 1 tbsp, sugar
: 1 1/2 cups. boiling water —— 1 cup diced beets

2 eggs : ' 2 tbsp, sugar 1/3 cup Vinegar _ 1/2 cup diced Celery
1/4 cup sugar 1/4 cup light cream 7 3 7
Juice of one lemon 1 cup whipping cream Soak gelatine in cold water 5 minutes,
Combine well drained fruits, add marshmallows and nuts, . Add boiling water, stir until gelatine is dissolved.

Beat eggs until light, gradually add sugar, light cream ,
and lemon juice. | Add vinegar, salt, and sugar, Chill until partly set. Add
Cook in double boiler until smooth and thick, stirring con- beets and celery, Put into molds,

stantly. Cool, Fold in whipped cream. Pour over fruit
mixture and mix gently.

- Laureen Warburton,
Chill 24 hours. DO NOT FREEZE.

Serves 10 to ie,
- Jennie Webb

10