THE MANITOBA HEALTH COOK BOOK
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Autumn Salad

14%, ce. cooked prunes 4 t. lemon juice 1, T. sugar
1-3 c. nutmeats 4 oz. creamed cheese 4 ¢. cream, whipped

Cream cheese and fold into the whipped cream. Stone prunes
and put through strainer. Add lemon juice, nut meats and sugar.
Line individual moulds or paper cups with cheese and fill centre
with prune mixture. Place in mould. Freezes in 3 to 4 hours.
Serves six.

Fruit Salad

1 c. pineapple 1 c. fruit salad 1 ce. whipping cream
1 pt. fresh straw- dressing 1 banana
berries 1 c. cherries Y, e. walnut meats
1-3 lb. marshmallows Lettuce

Cut pineapple in dices. Cut cherries in half. Stem straw-
berries, keeping a few for garnishing. Peel and slice banana. Cut
marshmallows in four. Combine all fruits and put in refrigerator to
chill. Whip cream. Add half of cream to salad dressing. Add
nuts to fruit mixture and arrange individual servings on lettuce
leaves. Add salad dressing and top with whipped cream. Garnish
with strawberries.

Peach Salad

3 large peaches 3 oranges 2 bananas
1, can pineapple Cherries 1 c. sugar

Dice all fruit and mix well. Cover with sugar and let stand
until chilled. Serve in sherbets, topped with whipped cream or ice
cream and garnished with cherries.

Cantaloupe Fruit Cup

Cut cantaloupe in half, crosswise. Fill with diced apple,
orange, grapefruit and pineapple. Mix fruit juices together. Pour
over fruit in cantaloupe halves. Garnish with whipped cream and
cherries, or fresh raspberries or strawberries.

SALAD DRESSINGS

Sour Cream Salad Dressing

1 c. sour cream 1 t. paprika 1 T. vinegar
2 T. sugar 2 T. lemon juice Y, t. mustard
1 t. salt

Whip cream till thick. Add remaining ingredients, beating
constantly.

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