TOMATO JELLY
Isabelle Persson, Sovereign, Sask.

2 cups tomato juice, small onion
chopped fine, 1 package lemon jello,
1% cup finely chopped celery.

Put tomato juice and onion on to
cook until onion is soft. Pour hot mix-
ture over jello powder, stir until dis-
solved, add celery and pour in molds.

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CHICKEN SALAD PUFF

Mrs. Andrew Finlayson, Saskatoon, Sask.

2 cups diced chicken, 4% cup chopped
cucumbers, % cup chopped celery, %
cup chopped pecans, 1 _ tablespoon
chopped parsley, 2 tablespoons finely
chopped pimiento, 1 teaspoon onion
juice, 4% cup mayonnaise, 42 cup
whipped cream, salt and pepper.

Mix mayonnaise with whipped cream.
Toss ingredients lightly together with
two forks. Mix with mayonnaise mix-
ture and serve in cream puff shells.
Garnish with celery hearts and olives.

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TOMATO SALAD
Muriel Scott, Saskatoon, Sask.

1 can tomatoes, 1% tablespoons
cornstarch, % cup vinegar, % cup
cream, 2 eggs, % cup sugar, % tea-
spoon salt.

Boil tomatoes and vinegar together
and add rest of ingredients beaten
together. Set in mold.

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ASPIC RING SALAD

Mirdza Zemmels, Saskatoon, Sask.

2 envelopes gelatin, 1 quart tomato
juice, % teaspoon onion juice, salt, pep-
per, % cup Miracle-whip salad dress-
ing, % lb. Philadelphia cream cheese,
1 cup chopped celery, 1 tablespoon
chopped pimiento, 1 tablespoon chopped
green pepper, 42 cup chopped pecans,
2 teaspoons gelatin, 1 teaspoon lemon
juice, % cup cold water, lettuce.

Soften 2 envelopes of gelatin in 1 cup
of cold tomato juice. Dissolve it over
hot water, and add to the remaining
cold tomato juice, with the onion juice
and seasoning. Pour half of it into a
2-quart ring mold and chill until firm.

Blend the % cup of salad dressing
into the cream cheese. Add the celery,
pimiento, green pepper, pecans, lemon
juice and the 2 teaspoons gelatin soft-
ened in the cold water and dissolved
over hot water. Spread this mixture
over the firm tomato juice aspic and
chill until it is firm. Pour the remain-
ing aspic over the cream cheese layer
and chill again. When firm unmold on
crisp lettuce and fill the centre with
tiny lettuce leaves. Serve with Miracle
‘Whip salad dressing. Serves 11-12.

48

BOILED SALAD DRESSING
Mrs. J. McFarlane, Saskatoon, Sask.
2 tablespoons flour, 1 teaspoon mus-
tard, % cup sugar, % teaspoon salt,

2 eggs, 1 cup milk, % cup vinegar,

¥% cup water.

Mix the flour, mustard, sugar and
salt together, then beat in the eggs well.
Stir in the milk and vinegar and water.
Cook in double boiler until thick. When
cool store in jar in fridge.

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EAGLE BRAND SALAD DRESSING

Helen Toombs, Saskatoon, Sask.

2 eggs, 1 teaspoon dry mustard, 1 cup
vinegar, 1 can Eagle Brand milk, 1
pinch of salt.

Beat eggs well, add salt, mustard and
milk, beating all with egg beater. Add
vinegar, beating all the while. Store
in fridge. .

CARNATION SALAD DRESSING

Lottie Waite, Sovereign, Sask.

1 tablespoon butter, 2 teaspoons flour,
2 teaspoons mustard, 3 eggs (well
beaten), % cup sugar, % cup vinegar
filled to top with water, 1 teaspoon
salt, 1 can Carnation milk.

Cook the first six ingredients in a
double boiler until thick, add salt, When
cold add the Carnation milk.

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TOMATO FRENCH DRESSING
Ruth Davy, Rivers, Man.

1 can condensed cream of tomato
soup, 4% teaspoon dry mustard, 2 table- .
spoons sugar, 1 teaspoon celery salt,
1 teaspoon onion salt, % cup white
vinegar, % cup salad oil.

Combine all ingredients except the
oil. Add the oil very slowly, beating
with the rotary beater all the time.
Store in fridge and shake well before
using.

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ARIZONA DRESSING
Julie Paquin, Saskatoon, Sask.

1 cup salad oil, % cup vinegar,
1% cup ketchup, 1 teaspoon Worcester-
shire sauce, 1 garlic clove, 1 medium
onion.

Chop the garlic and onion very fine,
combine with other ingredients, store
in a bottle in the fridge.

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CUCUMBER CREAM DRESSING

2 tablespoons vinegar, 2 tablespoons
sugar, 1 cup peeled diced cucumbers,
1 cup whipped cream.

Soak cucumbers in iced, salted water.
Drain and dice. Add vinegar and sugar.
Just before serving add whipped cream.
Serve on meat salads.