SALADS

CHERRY RIPE SALAD

Ingredients.

1 envelope
Davis Gelatine

1 can cherries or
1 pint stewed
cherries and juice

3 cup (4 pint) orange
juice

+ cup hot water

1 tablespoon lemon
juice

3 cup sugar

Blanched almonds

CREAM

Ingredients.

+ envelope

Davis Gelatine
ozs. cream cheese
cup hot water
tablespoon lemon

juice
cup cream
cup chopped

toasted almonds
8 gherkins finely
chopped
Salt

RR

6 Servings
Method.

Strain the juice from the cherries;
there should be 1 cupful. Add sugar
to juice, bring to boiling point. Cool,
add gelatine dissolved in hot water,
and orange and lemon juices. Stone
the cherries, replacing with pieces of
blanched almonds. Put cherries into
individual moulds and pour in the
gelatine mixture. Serve on lettuce
with cream mayonnaise or serve as a
dessert.

CHEESE SALAD

6 Servings
Method.

Dissolve gelatine in hot water.
Place cheese in a basin, break with a
fork, gradually add salt, lemon juice
and gelatine, blend the mixture until
it is smooth. Whip the cream and
carefully blend. Add almonds and
gherkins. Pour into a shallow mould.
When firm enough to cut, serve in
blocks on slices of tomato.

DELICACY SALAD

Ingredients.

1 envelope
Davis Gelatine
cup hot water
cup cold water
cup vinegar
tablespoon lemon
juice
tablespoons sugar
teaspoon salt
cup diced cucumber
cup grated pine-
apple (cooked)
Green colouring

—_ PH pAlconlH

= di

6 Servings

Method.

Dissolve gelatine in hot water. Add
sugar, salt, cold water, vinegar and
lemon juice. Colour pale green. Leave
until thickening, then add the cucum-
ber and nineapple. Place in small
moulds. Serve on lettuce with mayon-
naise.