JELLIED VEGETABLE SALAD
Katie Weder, Saskatoon, Sask.

1 tablespoon gelatin, % cup cold
water, % cup sugar, % teaspoon salt,
1 cup boiling water, % cup mild vinegar
or lemon juice, 1 cup chopped celery,
% cup finely shredded cabbage, 2 table-
spoons pimiento.

Soften gelatin in cold water. Add
sugar, salt and boiling water. Stir until
dissolved. Add lemon juice or vinegar
and allow to thicken slightly. Stir in
the vegetables and pimiento and turn
into moulds. Chill. Serve with salad
greens and dressing.

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CUCUMBER AND ONION SALAD
Katie Weder, Saskatoon, Sask.

Cucumbers (unpeeled), onions (me-
dium size), % cup salad oil, % cup
vinegar, % teaspoon paprika, % tea-
spoon dry mustard, 1% teaspoons salt,
4 teaspoons sugar, 3 _ tablespoons
chopped pimiento.

Score unpeeled cucumbers with a
fork, slice thinly and cover with ice
water. Slice the onions thinly and
separate into rings. Combine the re-
maining ingredients as the salad dress-
ing. Drain cucumbers thoroughly on
towels, put them in a bowl with the
onions, add the dressing and toss well.
Mix at least an hour before serving,
and toss again before bringing to the
table. Garnish with lettuce.

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CHICKEN PINEAPPLE SALAD

Gert Burt, Sovereign, Sask.

1 tablespoon gelatin, % cup cold
water, 1 cup boiling water, 1 teaspoon
grated onion, 2 tablespoons lemon juice,
3%, teaspoon salt, 2 cups cooked diced
chicken, 43 cup chopped pimiento, % cup
chopped celery, 144 cups crushed pine-
apple, 1 cup mild mayonnaise, % cup
whipping cream.

Sprinkle gelatin over cold water and
let stand 5 minutes. Add boiling water
and stir until gelatin is dissolved. Add
grated onion, lemon juice and salt, chill
until thick like honey. Combine chicken,
pimiento, celery and well-drained pine-
apple. Add to gelatin mixture and
fold in mayonnaise which has been
mixed in the stiffly beaten cream. Turn
into a pan and chill until firm.

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JELLIED SHRIMP SALAD

Nona McBean, Saskatoon, Sask.

2 packages cherry jello, 4 cups tomato
juice, 1 tablespoon vinegar, 1 tablespoon
grated onion, 2 tins shrimps, 1 cup
chopped celery, % cup grated carrot.

Heat tomato juice, dissolve jello in

this. Chill until partly set. Add re-
maining ingredients, pour into mold.
Chill. Serve on crisp lettuce with
mayonnaise.

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TANGY CHEESE ASPIC
Del Heartwell, Meadow Lake, Sask.

1 package lime jello, 1 cup hot water,
34 cup cold water, 2 tablespoons vinegar,
2 teaspoons grated onion, 3 oz. pro-
cessed cheese cut in small cubes, % cup
diced celery, % doz. sliced stuffed olives.

Dissolve jello in hot water, add cold
water, vinegar and onion, chill until
slightly thickened, fold in remaining in-
gredients, turn into individual molds,
chill until firm. Unmold and serve on
crisp lettuce, garnish with tomato
wedges and cheese cubes,

* i |
TUNA FISH PARTY SALA
Nona McBean, Saskatoon, Sask.

Tomato aspic base, 1 envelope gelatin,
2% cups tomato juice, 1% teaspoons
prepared horseradish, 1 teaspoon sugar,
1 teaspoon onion salt.

Soften gelatin in 4 cup tomato juice.
Heat remaining tomato juice, horse-
radish, sugar and salt to boiling. Add
gelatin to hot mixture and stir. Pour
into square pyrex cake pan and chill
until set.

Tuna Fish Top

2 8-oz. tins white tuna fish, drained
and chopped, 2 hard boiled eggs
chopped, 1 cup finely chopped celery,
1 small onion chopped, 1 envelope gela-
tin, %4 cup cold water, 24 cup mayon-
naise, % cup evaporated milk, % tea-
spoon salt.

Soften gelatin in cold water and dis-
solve over hot water. Blend mayon-
naise and milk in a bowl. Add dissolved
gelatin. Add remaining ingredients and
mix well. Spoon carefully over tomato
aspic. Chill until firm. Cut in squares
and serve on crisp lettuce. Serves 9.

2 2
TOMATO ASPIC SALAD

Mrs. Andrew Finlayson, Saskatoon, Sask.

2 tablespoons gelatin, % cup cold
water, 2% cups canned tomatoes, 1 tea-
spoon chopped onion, 1% teaspoon salt,
1% teaspoon celery salt, 1 teaspoon
sugar, 2 tablespoons vinegar.

Soften gelatin in cold water. Heat
the next six ingredients to boiling. Add
gelatin, stirring until dissolved and rub
mixture through a sieve. Cool slightly
then pour into a three-cup mold which
has been rinsed with cold water and
chill in fridge. When aspic starts to
congeal, fold in 1 cup cooked, clean
shrimp, cut or split in half lengthwise,
1 tablespoon finely chopped green pep-
per, and % cup finely diced celery.
When firm garnish with olives.

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