J J ! J .) .)

SALADS, Vit i hb T

ABLES G SO: P

TOMATO SHRIMP

1-6 oz. pkg. lemon jello

1-7 oz. tin tomato sauce

I c.: boiling water

(large)

Dissolve jello in hot water. when partly set, add shrimp Individual molds on lettuce Shrimp are most attractive.

EMERALD SALAD

kg. lime jello hot water

cold water tbsp. vinegar

c. finely crushed walnuts

P Gs -

2 2 1 5 1

Dissolve jello in hot water. and cold water to make 1 c.

SALAD

tin shrimp (drained) c. celery, fine cut c. diced cucumber

c. ripe olives (cut)

NO I UE

Add tomato sauce and and vegetables and olives. leaf garnished with whole

Ethel Austin Upper Sumas W. I.

8 02. size plain white cream cheese

2c. thinly*siiced celery

2 tins mandarin oranges

Add juice from oranges and add to above with

the vinegar. Set aside to cool. Have cheese at room temperature and cut off in pieces size of small

(continued)

5-Abbotsford, B. C.