Modern nutritional knowledge stresses the importarice of
serving plenty of fresh fruits and vegetables all year around.

Salad dressings made with Mustard give that extra tasty
tang so essential to enliven every salad dish.

GARDEN SALAD —

(pictured on page 10)

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Lettuce Sliced radishes
Parsley Fluted carrot strips*
Tiny onions Green pepper rings
Sliced cucumbers Sliced tomatoes

Arrange crisp greens in salad bowl. Add onions, radishes,
carrot strips and green pepper rings. Make a border of alternating slices of tomato
and cucumber. Serve with French Dressing.

*Cut paper-thin lengthwise slices of carrot. Flute like ribbon candy. Secure with toothpicks. Drop
into ice water. Remove toothpicks when thoroughly chilled and crisp. Serves 6.

STUFFED EGGS IN TOMATO JELLY

144 tablespoons plain unflavoured 24 teaspoon salt
gelatine 6 eggs (hard cooked)
\{ cup cold water 4 teaspoon Mustard
cups tomato juice 1 teaspoon lemon juice
1 teaspoon sugar 4 stuffed olives, chopped

1 tablespoon vinegar

Soak the gelatine in cold water and dissolve in the hot tomato juice. Add the sugar,
vinegar and salt and allow to chill. Split the hard cooked eggs, remove the yolks.
Mash and mix with Mustard, lemon juice and the olives. Refill the whites. When
the jelly begins to thicken pour half of it into wet individual molds. Add the stuffed
eggs and chill until the jelly is set, then add the remainder of the jelly and allow it
to set and chill thoroughly. Unmold and serve on lettuce with mayonnaise. Six
servings. .

CHICKEN SALAD

2 cups diced chicken 4 teaspoon salt
1 cup diced celery I teaspoon Mustard
l4 cup diced pineapple l4 teaspoon pepper
lg cup chopped sweet pickle © 1 teaspoon paprika
cup mayonnaise lettuce

Combine chicken, celery, pineapple, and sweet pickle. Mix seasonings (except

paprika) with 4% cup mayonnaise. Fold into chicken mixture. blend thoroughly

as serve on beds of lettuce. Garnish with remaining mayonnaise and paprika.
erves 4.

JELLIED VEGETABLE SALAD

l envelope (1 tbsp.) unflavoured 14 teaspoon salt
gelatine 5 tablespoons granulated sugar
6 tablespoons cold water 1 cup boiling water
2 tablespoons cider vinegar 4 cup diced celery
1 tablespoon lemon juice 1 cup shredded cabbage

1 cup diced, cooked carrots

Soften gelatine in cold water. Mix the vinegar, lemon juice, salt, sugar and boiling
water together. Bring to the boiling point and add softened gelatine. Stir until
gelatine dissolves. Chill until syrupy. Fold in vegetables. Chill until firm. Serve
with Salad Dressing. Serves 4-6.

where mustard is specified always use KEEN’S D.S.F. 1]