SALADS

PEACH PERFECTION SALAD

2 (28 oz.) cans cling peach halves 2cups diced celery

1 teaspoon curry powder % cup chopped pimento
Y% cup brown sugar 1 teaspoon salt

Y cup vinegar Y% Cup mayonnaise

2 cups cooked chicken, cubed Iceberg lettuce

Early in the morning (or the day before) drain the peaches, saving 2 cups syrup.
Heat syrup with curry powder, brown sugar and vinegar. Add peach halves and
simmer 5 to 8 minutes. Chill for several hours, or overnight. Combine balance of
ingredients — mix lightly and chill. Drain the peaches and place 1 or 2 on lettuce
leaves. Fill with chicken salad and garnish with more mayonnaise, if desired.
Serves 6.

Trudy Middleton

POTATO SALAD

6 large potatoes (not new ones) % cup chopped celery

3 hard boiled eggs, shredded 2 tablespoons chopped sweet pickle

Y% cup chopped chives or green Salt, pepper and celery salt to taste
onions Mayonnaise

Y% cup chopped parsley Homemade boiled dressing

Boil potatoes in salted water until just fork tender. Cut or coarsely shred. Use %
mayonnaise to ¥3 boiled dressing (adjust to your own taste) and mix in all
ingredients — add to potatoes. Keeps well. Serves 8.

Marjorie Gardiner

GLAZE FOR POTATO SALAD

About 2 quarts of your favorite Glaze: 1 envelope unflavored gelatin
potato salad, packed in a9 x5 x % cup cold chicken broth
3 loaf pan, and chilled. 1 cup mayonnaise

Sprinkle gelatin over broth in a small saucepan, and dissolve over low heat.
Remove and stir in mayonnaise. Let stand 10 minutes, then spoon half of it over
top and sides of loaf, which has been inverted on serving dish. Let stand 10 min-
utes, then spoon on remaining glaze to coat evenly. Garnish as desired and chill
until ready to serve.

Elsie Jardine

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