BLUSHING PEAR SALAD Mirdza Zemmels, Saskatoon, Sask. Milk, cream cheese, pear halves, red food coloring, watercress, French dress- ing. Blend a small amount of milk into cream cheese. For each portion put two pear halves together with a filling of the cream cheese. Rub a drop of red color on each side of the pear to simulate fresh fruit, place on crisp watercress on a salad plate. Garnish the stem end with cress and serve with French dressing. ee FROZEN FRUIT SALAD Katie Weder, Saskatoon, Sask. 1 No. 2% (large) can fruit cocktail, 16 marshmallows, %4 teaspoon salt, 3-0z. package cream cheese, 1 cup heavy cream. Drain fruit cocktail. Put 2 table- spoons of the juice in saucepan (or use double boiler). Add marshmallows. Heat slowly and stir constantly until marshmallows are melted. Add fruit and salt. Blend cheese with enough of cream to make it about the con- sistency of mayonnaise. Whip remain- ing cream stiff. Fold cheese and cream into fruit mixture. Pour into ice cube tray (or loaf pan). Freeze until firm. Cut in squares and serve on lettuce. Wer IMPERIAL SALAD Lyla Alber, Sovereign, Sask. 1 tablespoon gelatin, % cup cold water, % cup sugar, 1 cup pineapple juice, 2 tablespoons lemon juice, % tea- spoon salt, 1 egg yolk, % cup whipped cream, 2 cups shredded cabbage, 1 cup canned pineapple (cut small), % cup grated raw carrot. Soak gelatin in water for 5 minutes. Beat egg yolk with sugar and salt, add pineapple juice and lemon juice, cook over boiling water until thickens. Add soaked gelatin to hot mixture and stir well until dissolved, cool and fold in whipped cream, cabbage, pineapple and carrot. Turn in molds and when set serve with lettuce and mayonnaise. fo 2 GOLDEN GATE SALAD Dolores Fee, Saskatoon, Sask. 1 tablespoon gelatin, %4 cup cold water, 1% cups pineapple juice, % tea- spoon salt, 4% cup lemon juice, 2 table- spoons sugar, 1 cup canned pineapple (crushed or finely cut), 1 cup shredded raw carrot. Soak gelatin in cold water. Dissolve over hot water. Add pineapple juice, salt, lemon juice and sugar. When par- tially set, fold in pineapple and carrots. Turn into wet molds and chill till firm. 46 CARROT PINEAPPLE SALAD Joy Hodgert, Saskatoon, Sask. 1 pineapple or lemon jello powder, 1 cup boiling water, % cup juice from the pineapple, 1 tablespoxn lemon juice or vinegar, 1 cup grated carrot, 1 cup shredded pineapple, dash of salt. Dissolve jello in hot water, add salt, pineapple and lemon juices. When par- tially set add the carrot and pineapple. Chill until set. Special Occasion Dressing 2 eggs, 1 orange grated, 1 lemon grated, 1 cup icing sugar, Beat egg whites stiff, add yolks and beat well. Add juice and rind of orange and lemon, mix in icing sugar. Cook in double boiler until thick. Serve with % cup whipped cream. 5: a” GINGER ALB FRUIT SALAD Mary Stachiw, Saskatoon, Sask. 2 tablespoons gelatin, % cup cold water, 2 tablespoons sugar, 1%, cup lemon juice, 1% cups ginger ale, % cup chopped pineapple, % cup white cher- ries, % cup orange sections, 4% cup chopped nuts. Soak gelatin in cold water, add sugar and dissolve over hot water. Cool and add lemon juice and ginger ale. When thickened and beginning to set, add fruit and nuts. Pour into molds and chill. Garnish with salad dressing and a maraschino cherry. it GINGER ALE SALAD Mrs. J. Olstad, Saskatoon, Sask. 2 tablespoons gelatin, %4 cup cold water, % cup boiling water, ™4 cup lemon juice, 2 tablespoons sugar, 14 cup chopped nuts, 1 cup ginger ale, 1 cup grapes, 1 banana, 1 apple, 2 oranges. Soak gelatin in cold water 5 minutes and dissolve in boiling water. Add lemon juice, sugar and ginger ale. Cut grapes in halves and remove seeds. _ Slice banana, peel and dice apple. Separate oranges into sections and remove mem- branes. When ginger ale mixture be- gins to thicken, fold in fruits and nuts. Turn into molds and chill, Serve in crisp lettuce with a fruit salad dressing. w- W APPLE AND SALMON SALAD Marie Barry, Edmonton, Alta. 2 tart apples diced, 2 cups flaked salmon, 1 cup diced celery, % cup grated raw carrot, salad dressing (about % cup). Mix ingredients lightly. Pile in nests of crisp lettuce. Serves 6. Lobster, tuna fish, cold ham, veal or chicken may be used in place of salmon.