44, JELLIED VEGETABLE SALAD
1 pkg. lemon Jello 2 tsp. grated onion

3 ¢e. hot water pepper
3 tap. salt (92/3 cs grated Sertot
2 tbsp. vinegar % c. chopped green

pepper

Dissolve jello in hot water. Add salt, -
vinegar,onion,pepper. Chill until slightly

set. Fold in carrot: and green pepper. cocmenee 4

in individual molds. | ae

44, JELLIED SALMON

1 pkg. gelatin 2 o. milk

4°tbsp. cold water 1s tbsp. melted butter
2 egg yolks | 2 tbsp. vinegar

1 tsp. mustard 1 lb. tin salmon

L .tepolaaht 3 : | ¢

S0ak gelatin in cold water. Mix egg yolks,
salt,mustard. Beat lightly. Add milk, butter,
vinegar. Put in double boiler. Stir until thick. ;
Add gelatin & flaked salmon. Pour in malds to set!

45, TOMATO ASPIC | ,
1 bay leaf 32 ce. tomato juice

few drops tabasco 2 pke. gelatin
4 onion slices 2/3 c. cold water
* tap. sait  . 2 tbsp. vinegar

Combine first five ingredients. Simmer 10
mins. Soften gelatin in water. Dissolve in
tomato juice mixture. Add vinegar. Strain. —
Mold and chill. o OD z

46. DEVILLED EGGS
6 egg yolks (hd. boiled)
1 tsp. soft MARGENE
1 tbsp. salad dressing
l tsp. prepared mustard

tsp.chopped parsley *

tsp. salt 4

tsp.e Accent

tsp. green onion
(minced)

Fill cooked white halves. Sprinkle with

paprika. |

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