SOUPS - SALADS

CORN CHOWDER

2 slices bacon 2-3 Tbsp. flour

1/2 c. chopped onions 1/8 tsp. pepper

3/4 c. sliced celery 1/8 tsp. thyme

lc. diced potatoes 1 #2 can golden cream style corn
2 tsp. salt 1 Tbsp, minced parsley

2c. Dairyland milk

Cut bacon and fry crisp. Add onion, celery, potatoes,
and brown slightly. Add seasonings and 1/2 cup of water,
Cover and simmer until vegetables are crisp cooked. Beat
flour into milk and add to vegetables. Stir constantly until boil-
ing point is reached. Add corn to chowder. Add parsley. Serve
hot.
Mrs. J. House

SHRIMP ASPIC

4 oz. shrimp 1/2 tsp. salt

1 envelope plain gelatin 1/8 tsp. allspice

1 3/4c,. tomato juice 3 drops Tabasco sauce
1 Tbsp. minced onion 1/4 c,. lemon juice

Soften gelatin in 1/2 cup tomato juice. Heat remainder
of tomato juice and seasonings - not lemon juice. When tomato
juice is boiling, dissolve gelatin in hot mixture. Remove from
heat and stir in lemon juice. Add shrimp. Chill until set.

Mrs. W. I. Ecclestone

JELLIED SALAD

1 pkg. lemon jelly 1 can tomato soup

1/4c. sugar 1 large pkg. Philadelphia cream
1/4 c. lemon juice cheese

1 small onion, grated 1 1/2 c. celery, chopped fine
lc, salad dressing 1 green pepper, chopped fine

Bring soup to boil and add jelly powder, beat salad dres-
sing and cheese together. Add remaining ingredients and pour
into mold.

Mrs. W. Frampton

MOLDED PARTY SALAD

2 pkg. lime jello 10 oz. Dairyland cottage cheese
2c. hot water lc. Pacific canned milk

299 -5- West Vancouver, B, C.