SALADS—SALAD DRESSINGS” on crisp lettuce. SALAD WITH GINGER MAYONNAISE 3.cups pears, diced 4 tablespdons 1144 tablespoons chopped preserved lemon juice ginger and syrup Dash of salt 1-3 cup cream, 1-3 cup mayonnaise whipped Sprinkle pears with lemon juice and salt. Toss lightly together with dressing made by folding ginger and mayonnaise into whipped cream. Serve Serves six. PEAR GRAPEFRUIT AND SHRIMP SALAD l cup grapefruit, 1 cup shrimps, sections free from flaked membranes and % cup celery, finely cut in pieces cut 1-3 cup cucumber, % cup mayonnaise Toss ingredients lightly together. Chill. Serve Garnish with additional mayon- Notes—Vary this salad by sabe yipting for 4 oP 1 cup crab meat, flaked, Page 43 ' ASPARAGUS SALAD 1 tin Aylmer fresh asparagus ps’ 4 hard cooked eggs 1 cup shredded lettuce Salad dressing Marinate the asparagus tips in a. weak vinegar solution and chill thoroughly. Shell” the eggs and cut into quarters “Iengthwise. Arrange the shredded lettuce on a salad plate. Arrange the asparagus tips on the lettuce in spoke fashion. Garnish with the hard cooked: eggs. Place the dressing in the centre of the spokes. NEW CHICKEN SALAD ROAST BEEF AND STRING BEAN 114 cups chicken, 1 cup celery, diced SALAD cooked and diced 2 cups: mayonnaise : ; % cup canned or 8 ripe olives 1 tablespoon “4 teaspoon peppe! fresh pineapple, mayonnaise Dash of paprika diced 3 tablespoons salad 2 cups string beans Toss chicken, celery and pineapple lightly to- oil 1 cup roast beef, gether. Chill. Before serving add mayonnaise. 4 een vinegar diced : Serve on crisp lettuce and garnish with olives. 2 teaspoon salt Serves eight. — Blend mayonnaise, oil, vinegar, salt, pepper and , paprika, and combine with beans. i our CHERRY MAYONNAISE SALAD Drain. Add roast beef and toss lightly together. 1 package lemon ¥Y% cup cherry juice Pile in centre of salad bowl and arrange around Jell-O Y% cup mayonnaise the base thin slices of radishes overlapping one 1 cup boiling water 2 cups canned white ‘ another. Garnish top with mayonnaise and 1 teaspoon vinegar cherries, seeded paprika. Serves six. 1% teaspoon salt Dissolve Jell-O in boiling water. Add vinegar, salt and cherry juice. Chill. When slightly thick- CABBAGE SLAW ened, fold in mayonnaise and cherries. Turn into 3 cups cabbage, ¥, teaspoon salt mold. Chill until firm. Unmold on crisp lettuce. finely shredded Dash each of pep- . Garnish with additional cherries and mayonnaise, 1-3 cup vinegar per and paprika , Serves six. 2 tablespoons sugar % cup mayonnaise % cup cream, whipped eP cabbage by allowing it to stand in ice water. Drain and dry thoroughly. Add vinegar, sugar and seasoning 10 minutes before serving. Drain again. Toss lightly together with dressing made by folding mayonnaise into whipped cream. Arrange on crisp lettuce. Sprinkle with paprika. Serves six. COMBINATION SALAD 1 cucumber, sliced : green pepper, cut 1% teaspoon salt in thin rings Dash of paprika 1 small onion, sliced 2 tomatoes, cut in 6 radish roses wedges 144 cup mayonnaise Crisp cucumber slices by allowing them to stand tn ice water. Drain and dry thoroughly. Season with salt and paprika. Line salad bowl with crisp salad greens. Arrange cucumber slices in one sec- tion, tomato wedges in another and green pepper rings and onion slices in a third. Garnish the salad with radish roses. Place mayonnaise in lettuce cup in the centre. Serves six. : Well varnished window sills prevent dust from becoming ingrained into the finish.