JELLIED PINK SALAD

Dissolve 1 cherry jello powder in

1 cup of hot water. Then add 1 cup of juice drained from canned crushed pineapple. Leave this mixture in the refrigerator until partially set. Put through the meat grinder 1 orange rind and 1 cup raw cranberries. Add this to the partially set jellow a- long with 1/2 - 1 cup chopped walnuts and remaining crushed pineapple. Mix till all are blended in, mold as for use and set in refrigerator until ready to use.

- Mrs. Pym.

LIME JELLO SAIAD

1 package lime jello

1 cup hot water

1 cup cottage cheese

1/2 cup salad dressing

1/2 cup whipping cream

1/2 cup chopped celery (fine)

2 tbsp. minced onion 2 tbsp. grated carrot

Dissolve jello in hot water. Chill. Whip with fork and add rest of in~ gredients. Chill.

Note: This sald is especially nice with cold fried chicken.

- Annice Luck.

TOMATO ASPIC

1 can tomatoes small chopped onion 1 or 2 bay leaves little celery

Boil above ingredients for 5 minutes. Strain. Add 1 tablespoon of vinegar, dash of salt and cayenne. Add enough water to make 1 pint. Bring to boil and pour over lemon jelly powder.

- Edith Tait.

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BEET & HORSERADISH MOLD

2 packages lemon jello 21/2 cups hot beet juice

2 lemon, juice

2 cans beets, shredded 8 tbsp. hot horseradish 1/4 tsp. salt

Heat beet juice, add lemon juice and jello; stir and let stand un- til cold. Combine beets, horse- radish and salt and stir into first mixture. Pour into well greased mold and place in refrig~ erator overnight, or for several hours before serving. To unmold, dip quickly into hot water and turn out on try.

- Audrey Petschauer.

FRENCH DRESSING

1 cup olive oil or mineral oil

1/4 cup sugar

a tsp. salt

1/2 tsp. dry mustard

2 tbsp. lemon juice

1 tsp. grated onion

1/4 cup ketchup or tomato soup

1/3 cup white vinegar

1 tsp. paprika

1 clove of garlic

Mix dry ingredients, add liquids and beat together thoroughly. Pour into a jar and add garlic. Shake well before using. Keep in a cool place.

HERB DRESSING

To 1/2 cup French Dressing (above) add 2 tsp. minced parsley, 1/8 tsp. powdered thyme, 1/2 tsp. oregano.