CRANBERRY SALAD (Continued)

Dissolve jello in hot water, add ice cubes to make 1 |
more cup of water. When cubes are melted pour over mixture
and put in molds to chill.

Mrs. Billy Moorhead
APPLE SALMON SALAD

2 diced apples 1 1b. can salmon
2 Tbsp. lemon juice salt and pepper to suit taste

Salad Dressing:

1/2 tsp. salt 11/2 tsp. flour
l tsp. mustard 1 egg

ltsp. sugar 2 Tbsp. vinegar
1 tsp. butter 3/4 c. milk

Sprinkle the diced apples withlemon juice. Flake the
salmon and add to the apples. Season and add the salad dressing
as follows - Mix dry ingredients, add butter and milk. Cook
over boiling water until mixture thickens. Add egg, slightly
beaten, cook one minute longer, cool slightly, then add vinegar
slowly. Chill before using.

Mrs. Sherman Berg

APPLE COTTAGE CHEESE
(Cole Slaw Salad)

1 1/2 tsp. vinegar 3c. shredded cabbage
1/2 tsp. salt 11/2 c. diced apples (red
1c. thick sour cream apples, unpeeled)

1c. cottage cheese

Mix the vinegar, salt and sour cream, then add the
cottage cheese and mix lightly. Add to the cabbage and apples
and toss together. :

Mrs. Mike O'Shea

BUFFET PUNCH

lc. water 2c. crushed pineapple and
2c. sugar syrup

1 c.. tea > lemons

4c. ginger ale 6 oranges

1 c. maraschino cherries Ic. ice cubes

Boil water and sugar for 10 minutes. Addtea, juice of

-4- Vanguard, Sask.

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