Tomato Salad

(Serves 6)
1% cup each Royal City cooked peas and string beans

1% cup cooked potatoes, cubed % cup grated raw carrots
1 hard boiled egg 6 tomatoes
lettuce or water cress French dressing
Scald, skin and chill tomatoes, Scoop out centers. Mix cooked

vegetables with a little French dressing and let stand for one-
half hour in a cold place, then fill tomato cups. Put spoonful of
mayonnaise on top of each, sprinkle with the finely chopped egg
and stand on bed of lettuce or cress.

Russian Salad

(Serves 10 to 12)

I {1 cup diced cooked carrots
i cup diced cooked potatoes

II § 1 cup Royal City canned peas (No. 2 size)
11 cup green beans (small haricot)

French Dressing 1 cup shrimp

6 tablespoons oil ¥% lb. smoked salmon, shredded
3 tablespoons vinegar 1 hard boiled egg

1 teaspoon salt 1 head lettuce

% teaspoon pepper 1 cup mayonnaise

Make French dressing and in separate dishes mix the dressing
with carrots and potatoes; and with peas and small green beans.
Arrange in four sections on lettuce leaves in dish. Decorate each
with mayonnaise and strew two with shredded salmon, one with
sifted egg yolk and one with chopped egg white. Outline each
section with shrimps resting on the mayonnaise,

Prize Pea Salad

(Serves 20 to 24) 3
1 pint stuffed olives 2 cans Royal City peas
2 bunches celery 2 packages lemon jelly

Heat peas in butter and season with salt and white pepper.
Cool.

Dissolve lemon jelly product in boiling water according to
directions on package. Cool, but do not allow jelly to set.

Slice a dozen olives in thin slices for garnish. Lay slices in
bottom of small molds in any fancy design.

Cut celery and remaining olives in small pieces. Add buttered -
peas.

Fill mold with mixture of peas, celery and olives, Do not pack
mixture.

Pour cooled lemon jelly product over mixture and allow to set.

Serve with salad dressing made of whipped cream, seasoned
with mayonnaise.

This quantity makes 22 individual salads.

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