28 EDITH ADAMS’ l2ts ANNUAL PRIZE COOK BOOK SALADS VANCOUVER ISLAND SALAD Native Dish Winner 3 cups grated cabbage 2 cups grated apple 4 cup grated carrot 4 tender stalks celery 14 pound cream cheese 1% cup chopped walnuts Cup of whipped cream( not. sweetened) | 2 bananas — 4 cherries 4 lettuce cups, or other greens Icing sugar Combine cabbage, apples, carrots and sprinkle with icing sugar. Mix all to- gether with three-quarters of the whipped cream. Put into 4 equal molds and turn each into its lettuce cup. Mix cheese and walnuts until creamy and fill the celery sticks. Cut each slice %-inch thick and place these cheese-filled slices all over the salad. Put a spoonful of whipped cream on the top of each salad and top with a cherry. Slice the bananas and place a ring of banana slices around each salad mold. Between the banana slices you might place % of a cherry for color. Mrs. A. E. Price, Box 59, Campbell River, B.C. BANANA SPLIT SALAD 3 bananas Lemon juice 3 peaches (tinned variety) 1 pint berries or a tin of cherries Mayonnaise Chopped nuts -Peel and halve bananas lengthwise. Dip in lemon juice. Dip halved peaches, after draining juice, in lemon juice, also. Ar- range banana half lengthwise on lettuce. Place peach half in centre. Heap berries or cherries on either side. Top peach half with mayonnaise. Sprinkle with nut meats. Serves 6. “Now that salad-time is here again and tinned fruits and bananas more plenti- ful, this is really a nice dessert, especially for a light Sunday supper.” Mrs. L. Hibberd, 1136 Jefferson Avenue, Hollyburn, B.C. SALAD BERMUDA WITH SOUR CREAM DRESSING Pare and slice a cucumber using a fluted knife. Arrange the slices alter- nately with thinly sliced Bermuda-type onions to form a ring. Sprinkle with toasted crushed almonds. Serve with dressing: To 5 tablespoons sour heavy cream, add 2 tablespoons lemon juice, % teaspoon salt and 4 teaspoon paprika. A few chopped chives may be used for garnish. CABBAGE BOWL SALAD Carefully remove outer leaves of a large head of cabbage and soak them in ice water. Wash head under cold run- ing water, cut off top. Remove centre, leaving a shell about one-third-inch thick. Chill. Shred the cabbage and raw carrots. Add salt and salad dressing, and chill. Diced raw apples, diced fruit and chopped walnuts may be added. Just before serving moisten with cooked salad dressing, fill cabbage shell and place in bowl or on a platter lined with outer leaves of the cabbage. CLUB SALAD FOR SUNDAY NIGHT 1 small head cabbage, shredded 2 tart apples diced 2 large young carrots, shredded 1 cup chopped dates 1 teaspoon celery seed 4 teaspoon salt 1 tablespoon sugar 6 teaspoon pepper ¥%2 cup French dressing or salad dress- ing Mix shredded, chilled cabbage, apples, carrots and dates in a salad bowl. Sprinkle with celery seed, salt, sugar and pepper, Chill one hour. Fold dressing into the salad when ready to serve. “Now that dates are plentiful the above ingredients, with dates added, make a delicious salad for Sunday night supper.” Mrs. David Butler, Box 733, Vernon, B.C. DOMINION DAY SALAD 1 envelope gelatine 1% cup cold water 2 cups diced rhubarb % cup fruit juice % cup water % cup sugar lg teaspoon salt % teaspoon lemon juice 24 cup diced celery 24 cup pieces of fruit Cook rhubarb with fruit juice, add % cup water. Boil for 5 minutes or until tender. Remove from fire, add sugar. Soft- en gelatine in cold water and dissolve in hot rhubarb. Add salt and lemon juice. Cool. When mixture begins to thicken, fold in celery and fruit pieces. Pour into individual molds or one large one that has been rinsed in cold water. Chill. When firm, unmold on lettuce. Serves 6.