SALADS & DRESSINGS

ORANGE RELISH SALAD

1 package lemon jelly Y% cup pitted ripe olives, diced

134 cups hot water %4 cup mandarin oranges, chopped
Y% teaspoon salt 1/3 cup sweet pickle, sliced thin
1/3 cup mayonnaise 1/3 cup shredded raw carrot

1 tablespoon lemon juice 1/3 cup finely chopped celery

Dissolve jelly powder in hot water. Add salt, lemon juice and mayonnaise. Beat
till well blended. Chill until partly set. Beat until light, then add remaining ingredi-
ents. Spoon into lightly oiled mold. Serves 6.

Jessie Skinner

JELLIED TUNA SALAD

1 package lime jelly 1 (8 oz.) carton creamed cottage cheese
1% cups hot water ¥% cup chopped celery

3 tablespoons vinegar 1 (7 oz.) can tuna, drained and flaked
Y teaspoon salt 3 tablespoons chopped onion

Y%4 cup mayonnaise % cup sliced radishes

Dissolve jelly in hot water. Add vinegar and salt and chill till slightly thickened.
Fold in remaining ingredients and pour into 8” mold, or individual molds, and

chill until firm. Emily Clarke

TOMATO CRAB SALAD

1 (3 0z.) package lemon jelly 1/8 teaspoon pepper

1-2/3 cups tomato juice 1/8 teaspoon cloves
% cup vinegar % teaspoon paprika
1 teaspoon onion juice 1 cup finely chopped celery
Y teaspoon salt % pound crabmeat or 1 can

Heat tomato juice and seasonings to boiling point. Add jelly and stir till dissolved.
Chill until partially set, then fold in crabmeat and celery.

Trudy Middleton

WALDORF WHIP

1 (3 oz.) lime jelly powder % cup chopped pecans or walnuts
1 cup boiling water 1 cup miniature marshmallows
Y% cup cold water Y4 cup mayonnaise

1% cups diced unpeeled apples 3/4 cup heavy cream, whipped
% cup diced celery

Dissolve jelly in boiling water, add cold water and chill to partially set. Combine
apples, celery, nuts, marshmallows and mayonnaise. Add to jelly, then fold in
whipped cream — mix well. Mold and refrigerate.

Reby Collier
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