SALADS SALAD SKILLS TO UNMOLD SALADS Lightly oil the inside of the mold with salad oil. Be careful not to let the jelly mixture become too stiff before you fold in the fruit or vegetables. Stir mixture occasionally while it chills in the refrigerator. Add the fruits or vegetables when jelly thickens to the consistency of egg whites. Whenever you want a special arrangement of fruits or vegetables in the mold, pour a thin layer of jelly in the bottom of the mold and let it set. Arrange fruit or vegetables in mold, then carefully add enough jelly just to cover the fruit. Allow this to set. Add more cool jelly mixture and fruit until the mold is filled. Let chill until set. To place fruit in an upright position, fill mold two- thirds full of jelly. When partially set, press fruit into place and fill mold with remaining jelly. Before unmolding a jellied salad, moisten the serving plate and top surface of salad with your wet fingers. Then, if the salad unmolds a bit off centre, you can slip it into position without marring its shape. Run a pointed knife around the edge of the mold to loosen. Dip mold, almost to the rim, in warm water for asecond. Place cold platter on top and turn upside down. Shake mold gently. Lift off. WHITE LAYER FOR SALAD 1 tablespoon gelatin 1/2 cup frozen lemonade concentrate 1/4 cup cold water 1/2 cup mayonnaise or salad dressing 1 cup boiling water Soak gelatin in cold water. Dissolve in boiling water. Add concentrate and mayonnaise. Chill until partially set. Pour over almost firm jellied first layer of your choice. Chill until almost set. Cover with third partially set layer of jelly. This White Layer is excellent to use as a centre layer between two colors of flavored jelly powder made with fruit or vegetables. DECORATING MAYONNAISE Soften 1 teaspoon gelatin in 2 tablespoons cold water or fruit juice. Dissolve over hot water. Stir into 1 cup mayonnaise and tint with food coloring, if desired. Chill for 1 hour; then force through tube to decorate jellied salad. TIPS FOR GREEN SALADS Crisp the greens by washing thoroughly after buying. Soak in 1 teaspoon water conditioner and | gallon cold water for 3 to 5 minutes. Drain. Dry. Put into crisper pan or plastic bag and refrig- erate. Wait until the last moment to make your salad. Tear the greens into pieces. Chop or grate other vegetables. Be sure all vegetables are cold, crisp and thoroughly clean. Be stingy with the dressing. Use only enough to coat the greens and make them glisten. Toss thoroughly with a fork and spoon. There should not be any dressing left in the bottom of the bowl when the salad is used. TO FREEZE SALADS Freeze These: Any salad, rich with cottage cheese, cream cheese or whipping cream, that is made and frozen in the freezer section of your refrigerator, can also be made and kept in the freezer. Don't Freeze These: 1. Macaroni, rice, potato or plain green salads or those made with hard- cooked eggs. None of these items is freezer fare. 2. Jellied salads, made with jelly powder or gelatin, fruit and vegetables, turn watery and rubbery when defrosted.