4 Marr’s SALAD DRESSING RECIPE Book

ASHCROFT SALAD

1 tin tomato soup 1 cup chopped celery
2 tablespoons gelatin 3 or 4 green onions, cut fine
‘4 cup cold water 1 carton cottage cheese

] large green pepper, chopped Salt and pepper to taste
¥% cup of Marr’s Wonder Whip Salad Dressing

Put gelatin in cold water. Heat soup and aa gelatin and stir
until gelatin is dissolved. Add pepper, celery and onions, pepper
and salt, then fold in cottage cheese and Tait Be Whip Salad Dress-
ing. Place in individual molds and chill. When set turn out on
lettuce leaf and place a spoonful of Marr’s Wonder Whip Salad
Dressing on the top of each mold.

Mrs. W. B. Carter, Winnipeg, Man.

COUNTRY SALAD

2 cups chopped meat Marr’s Salad Dressing
2 cups diced cooked potatoes 3 small gherkins

1 cup sliced cooked carrots 1 cup diced celery

3 hard cooked eggs lettuce

Combine the chopped cooked meat, which may be corned beef,
tongue or ham with sufficient dressing to mold. Pack in a cold mold
and chill. Thoroughly chill the cooked potatoes and carrots. Let
the diced celery stand in cold water to which a little lemon juice has
been added. When ready to serve, line the salad dish with lettuce
and unmold the meat in the centre and arrange the potatoes tossed
in dressing around it. Place a border of carrots around the potatoes,
then the celery, wiped dry. Chop the whites of the eggs and sprinkle
over the oan? Press the yolks through a fine sieve and scatter over
the meat. Garnish with halves of gherkins and pour salad dressing
over the vegetables.

Mrs. Marion Carr, Fast Kildonan, Man.

MARR’S EASTER EGG SALAD

6 eggs or more—boil eight minutes. When cool, shell, cut off top,
remove yolk, make nests of finely shredded lettuce. Moisten lightly
with Marr’s Salad Dressing. Mix part of yolks with more lettuce.
Fill eggs. Rub remaining yolks through small strainer or sieve,
sprinkle lightly over all.

Mrs. B. Crawley, Gladstone, Man.

I keep Marr's Wonder Whip on hand alt the time.