16 Marr’s SALAD DreEssInc ReEciePE Book

BLACK-EYED SUSAN SALAD

Allow half an orange for each person to be served. Separate
into sections. Cut black figs into dices and chop an equal amount
of celery. Moisten figs and celery with a small amount of Marr’s
Wonder Whip Salad Dressing. Marinate the orange sections with a
little Marr’s Wonder Whip Salad Dressing, then arrange on
individual plates like Black-eyed Susan petals. Form the centres
of the flowers with the fig and celery mixture and garnish with tips
of celery.

Mrs. L. Kilworth, Headingly, Man.

JULIENNE SALAD

1 green pepper 2 cups shredded cabbage
1 cup cooked carrots lf teaspoon salt

4 cup Marr’s Boiled Salad Dressing

Shred cabbage, cut pepper, remove seeds and then cut in shreds.
Cut carrots in strips and mix with cabbage and peppers. Add Marr’s
Boiled Salad Dressing and serve on lettuce leaves topped with a

little Marr’s Wonder Whip Salad Dressing.
Mrs. Fred Link, Winnipeg, Man.

GINGER ALE SALAD

1 tablespoon gelatin ¥% cup boiling water

1 tablespoon sugar 14 cup lemon juice

] grapefruit, diced 2 tablespoons cold water
14 teaspoon salt 1 cup ginger ale

14 cup nuts, chopped

Soak gelatin in the cold water for 5 minutes, then add the boilin
water and stir until dissolved. Add the sugar, salt, lemon juice an
ginger ale. When the mixture is of honey-like consistency, add the
grapefruit, which has been peeled, freed g 4 rom all membrane and cut
into small pieces. Add the chopped nuts and mix well. Turn into
small molds, rinsed with cold water, and chill until firm. Unmold
and serve on lettuce leaves with Marr’s Old Fashion Boiled Salad
Dressing.

Mrs. W. H. O. Lucas, Winnipeg

I butld my own combinations with Marr's and make a
new adventure in Salad making. .