SALADS

a
HONEYMOON SALAD

Lettuce alone,
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PINEAPPLE CHEESE SALAD

Drain 1 small can crushed pineapple and heat the juice to boiling
point; pour over 1 pkg. lemon Jello and let set until it begins to congeal;
add % can pimento; cut up the pineapple and 1 pint cottage cheese.
Set in molds and serve with mayonnaise. Serves 8 people. You may
add (Fine)) green peas. —Mrs. C. McGillivray

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SALAD DRESSING FOR DIABETICS

% small tin of condensed milk (Pacific); ™% grain saccharine dis-
solved in % teaspoon hot water; 1 salt-spoon salt; % salt-spoon must-
ard; juice of halt a lemon. Beat all together with egg-beater and keep
cool, —Mrs. J. Goble

. . or

COMBINATION SALAD

Cut head lettuce into quarters, place on small plates on lettuce leat.
‘rnen place all kinds of cooked vegetables on lettuce, such as peas, green
string beans, diced carrots, beets and sliced tomatoes, and then the salad
dressing which you prefer. On the very top place a ring of pimento.
‘nis makes a very pretty salad and is delicious.

—Hettie McMahon
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POTATO SALAD

‘lwo cups diced cooked potatoes; 2 hard-boiled eggs, diced; ™% cup
diced cucumbers; % teaspoon salt; ™% teaspoon paprika; 2 tablespoons
chopped onions; 1 tablespoon chopped parsley; % cup salad dressing.

Mix and chill ingredients. Serve on lettuce or cabbage leaves. Serves
Tour people. —Mrs. A. Davidson

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SALAD
1 head lettuce, medium; 1 large orange; 2 large apples; 1 pinch ot
salt; % cup of cold meats of any kind; 2 tablespoons mayonnaise dress-~-
ing. Can be made without meats.
Peel and cut the fruit fine; also the lettuce, and mix together.
—Mrs. J. M. McLean
a
BEET SALAD
1 quart boiled beets; 1 quart raw Cabbage; 1 pint celery; 1 Cup
norseradisn; 1 tablespoon salt; 1 teaspoon black pepper; 2 cups brown
sugar.
Cover with cold vinegar and seal from the air. —Mrs, J. M.
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MOCK MAYONNAISE

Z egg yolks; 1 teaspoon salt; 1 teaspoon mustard; 1 teaspoon pap-
rika; 2 tablespoons vinegar; 1 cup salad oil; 1 tablespoon butter; 2 tabie-
spoons fiour; 1 cup cold water.

Method—Put first six ingredients into a bowl. Melt butter. add
tiour and gradually pour on cold water. Cook until thickened, stirring
constantly. Pour immediately into first mixture and beat with a rotary
egg-beater until smooth and thick. —Mrs, Cranston

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