% |b. chopped walnuts.
Juice of 1 orange.
Few grapes.

Method—Whip the cream and add
the marshmallows cut in half, put this
in refrigerator. Mix the drained pine-
apple and walnuts with chopped
grapes and orange juice. Put this mix-
ture into the whipped cream and
marshmallows and let stand about 1
hour before serving.

Serve in sherbet dishes and top with
whipped cream and two very thin
slices of orange. Serves about eight.

—Helen Vopni.

STUFFED CUCUMBER SALAD.

Peel cucumbers, remove seeds with
apple corer and fill with following
mixture:

1 teaspoon salt.

ly teaspoon pepper.

1 tablespoon butter.

1 egg yolk.

% cup milk.

4 teaspoon mustard.

Pinch cayenne.

34 tablespoon granulated gelatine.

3 tablespoons vinegar.

Mix and cook in double boiler, stir-
ring constantly until it thickens and
coats the spoon, strain and add 1 cup
salmon, flaked. Fill cored cucumbers
and put on ice, cut in slices and ar-
range on crisp lettuce leaves, garnish
with mayonnaise.

—Mrs. W. H. Carey.

COUNTRY CLUB SALAD.
cups diced cold veal.
cups cooked peas
cup diced celery.
cup diced cucumber.
sweet pickles, chopped.
Mayonnaise.
Lettuce.

Method—Dice the meat in fairly
small cubes. Add the peas which have
been well drained, the chopped celery,
cucumbers and the finely minced
pickles. Season with salt and a little
mustard, if you like. Add sufficient
mayonnaise to moisten and serve on a
bed of shredded lettuce. Garnish with
wedges of fresh, ripe tomatoes.
—Mrs. M. Brynjolfson, Hecla, Man.

CINNAMON APPLE SALAD.
2 cups sugar.
1% cup water.

C> = m= HD NO

65

6 sticks cinnamon.

Pare and core 8 or 10 apples and
cook in a syrup made by boiling the
sugar, water and cinnamon. Serve
with salad dressing on lettuce leaves.

The centre of the apple may be fill-
ed with mixture of cream cheese and
nuts if desired.

—Mrs. C. F. Baker, Brandon, Man.

HAM AND CELERY SALAD.

1°%4 cups warm water.
1 lime jelly powder.
Y% cup vinegar.
2 teaspoons salt.
1 cup chopped ham.
14% cups chopped celery.
2 tablespoons minced onion.
2 or 3 pickles, chopped.

Method—Dissolve jelly powder with
the warm water. Add vinegar and salt
and chill. When slightly thickened add
remainder of ingredients. Serve on let-
tuce leaf with salad dressing, garnish
with tomatoes.

—Mrs. Wm. McNeil.

MOULDED CHICKEN AND ORANGE
SALAD. |

1 cup warm or boiling water.

1 package lemon-flavored gelatin des-

sert.

% cup strained orange juice.

% cup strained lemon juice.

1 tablespoon minced onion.

YY, teaspoon salt.
114% cups diced,
chicken.

% cup diced celery.

2 tablespoons French dressing.
Lettuce.

French or mayonnaise dressing.

Add the warm or boiling water, de-
pending upon the manufacturer’s di-
rections, to the gelatin dessert. Add
the fruit juices, onion and salt, and
cool until beginning to set. Combine
the chicken, celery and French dress-
ing, and add to the gelatin mixture.
Pour into 6 wet individual molds and
chill until set. Unmold on 6 individual
beds of lettuce. Serve with French
dressing or with mayonnaise. Serves
6. —Mrs. S. W. Melsted.

JELLY LIME TOMATO SALAD.
4 teaspoons lime jelly powder.
Y, cup boiling water.

canned or cooked