JELLIED APPLE SALAD

4 teaspoons gelatin 4 teaspoons cider vinegar
2 1/2 cups apple juice 1 1/2 cups finely diced, unpeeled
(1-20 ounce tin) red apples
1/4 teaspoon salt 3/4 cup finely diced celery

1 tablespoon sugar

Soak gelatin in 1/2 cup of the apple juice for 5 minutes. Heat re-
maining apple juice to boiling point, add salt, sugar, vinegar and soaked
gelatine and stir until gelatine is dissolved. Chill. When mixture begins
to set, chop apple and celery and fold into mixture. Pour into one large
ring mold or individual molds. Chill until firm. Unmold and serve. 6 to
8 servings. Delicious with cold poultry or pork. If desired, 1/4 teaspoon
onion juice and 1/4 cup finely chopped cabbage may be added.

RHUBARB SALAD MOLD

5 cups red rhubarb, cut in 2/3 cup sugar
1/2-inch pieces 1 tablespoon gelatin
1/4 cup water 1/4 cup cold water

Measure rhubarb, water and sugar into saucepan, cover, bring slowly
to a boil, then boil gently until rhubarb is very tender, 10 to 15 minutes.
Meanwhile soak gelatin in the 1/4 cup cold water. Force rhubarb through
a coarse sieve and stir well. Measure out 1 1/2 cups of this juice, add
soaked gelatin to it and stir, reheating if necessary to dissolve gelatin.

Pour into individual molds and chill until firm. Serve on lettuce as a
side salad or on a fruit salad plate. 4 to 5 servings.

JELLIED FRUIT SALAD

2 tablespoons gelatin 4 cups of sliced peaches, diced
1/2 cup cold water cantaloupe and_ raspberries

1 1/2 tablespoons sugar OR 4 cups sliced pears, diced
2 cups boiling water watermelon and pitted cherries

Soak gelatin in cold water for 5 minutes. Add the soaked gelatin and
sugar to the boiling water and stir until dissolved. Chill until partially set.
Fold in peaches, cantaloupe and raspberries. Pour into one large mold or
individual molds and chill until firm. 5 to 6 servings. NOTE: To mold
in small cantaloupes, cut a slice from the top of the cantaloupe, remove
seeds and peel, fill center with jellied salad. When set, cut in slices and
serve garnished on lettuce or other greens.

APPLE SALAD

Make a dressing by mixing together 2 tablespoons each of mayonnaise,
table cream, tomato catsup and chopped parsley or watercress, and add
1 teaspoon vinegar and a dash of salt. Wash 2 large red apples, dice fine
leaving the skin on, and mix with the dressing. 4 servings.

* * * * * *

e Buy fresh, well ripened fruits. e Drain canned fruits well before using.
© Wash carefully. © Combine tart and sweet flavors.
® Store in cool place. ® Blend colors attractively.

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