JELLIED TUNA FISH SALAD JELLIED SALAD FOR A

1 package lemon Jello BUFFET
Y, package strawberry jello Make red Jello, and when partially set
5 cup sugar put in tube pan. Then put in canned
Y2 teaspoon salt orange and grapefruit sections. When
1 can tomato soup — completely set, put a partially set lime
% cup white wine vinegar Jello, with diced celery and shrimp in it,
Heat the soup and vinegar in enough on top of red Jello. When ready to use,
water to make three cups of liquid. Pour turn out on large plate, decorated with
over the Jello and stir until well dis- lettuce or endive. Fill hole with thick
solved. When jelly starts to set add 1 can salad dressing.
flaked tuna and half a cup chopped celery —ELEANOR TARLING

and 2 finely chopped hard boiled eggs.
Chill in a mould.

—BERTHA SUTHERLAND

SOUP SALAD

1 package Lemon Jello
1 cup boiling water, stir and cool,
TUNA SALAD a ane Bs
1 lemon Jello dissolved in 14 cup 1 can Vegeterian Vegetable Soup
boiling water Let stand till it starts to set, then
1 can tuna washed (tip into sieve po

and let hot water run over it). Cool.

1 can chicken gumbo soup 1 cup diced celery

2 tablespoons green pepper, chopped Ya cup mayonnaise

1 tablespoon finely chopped onion —RuvuTH UTTERBACK,
2 tablespoons finely chopped celery Tacoma “Ladies of Kiwanis”

4 cup whipped cream added to

4 cup mayonnaise

it PINEAPPLE DELIGHT SALAD

—ANN HEWSON 4 teaspoons plain gelatine

4 cup cold water

4 cup granulated sugar

I cup cold water

4 0z. package Philadelphia cream
cheese
Juice of 1 lemon

1% teaspoon salt

2 cups crushed pineapple

1 cup heavy cream, whipped

Soften gelatine in the 4 cup water. Heat
sugar and | cup water to boiling, remove
from heat and add softened gelatine and
stir until dissolved. Cool to room _ tem-
perature. Work softened cream cheese

JELLIED SALAD

Dissolve:
4 Ib. cream cheese in
1 can tomato soup

Add:
1 envelope gelatine dissolved in
4 cup water
When it begins to thicken add:
14 cup whipped cream and
4 cup salad dressing
1 cup chopped green pepper

_ 1 cup chopped ‘celery with fork till light and fluffy, add pine-
Mix and chill. apple pulp and juice, lemon juice and
—FLo Morrow salt, and blend well. Cool until mixture
thickens like very thick syrup, then fold
in whipped cream. Pour into lightly oiled
PHILADELPHIA CHEESE individual molds and chill till firin. Serve
SALAD with fresh fruit or grapefruit sections.
2 small packages or 1 large package Serves ten nicely.
white cream cheese (Philadelphia) —Eva Noss
1 package lime Jello
es SALMON SALAD MOLDS
a
Paprika ON TOMATOES
1 cup boiling water : Drain | lb. can salmon, bone and flake it.
1 tin crushed pineapple, well drained Toss lightly with one cup chopped celery.
l4 cup whipping cream beaten Add % cup sweet pickle juice, salt and
Few chopped blanched almonds pepper. Pack in 5 custard cups. Unmold
Dissolve Jello in boiling water and add each on peeled tomato half. Arrange on
other ingredients. crisp iettuce, garnish each serving with
Note: I use the juice of the pineapple Kraft mayonnaise and a stuffed olive cut
instead of water. petal fashion.
—JANE PEACOCK —VIOLET JONES

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