CARDINAL BEET RING

1 pkg. lemon jelly
1 cup boiling water
3% cup beet juice
1 cup diced beets
1 cup diced celery
2 tablespoons grated onion
2 tablespoons vinegar
1% tablespoons horseradish
1% teaspoon salt and dash pepper

Dissolve jelly in boiling water; add
beet juice and other ingredients. Place
in mold and refrigerate until firm.

—ELEANOR DALY

FROSTED APRICOT
SALAD SQUARES

1 (No. 2%) can apricot halves

Y% teaspoon salt

1 six-inch stick of cinnamon

1% teaspoon whole cloves

2 packages orange jelly powder

1 (9 oz.) can crushed pineapple

3 tablespoons lemon juice

1 cup seedless green grapes, halved
1 (3 oz.) package cream cheese

Drain apricots, reserving syrup. Cut
apricots in quarters. Add water to syrup
to make 1% cups. Add salt, cinnamon
and cloves. Simmer covered for 10 min-
utes. Remove from heat and let stand
10 minutes to steep. Strain. Dissolve
jelly powder in hot mixture. Drain pine-
apple, reserving syrup. Add water to
syrup to make 2 cups. Add to gelatin
mixture with lemon juice. Chill until
partially set. Stir in apricots and grapes.
Pour into 11% x 7% x 1%-inch dish.
Chill until firm. Soften cream cheese,
mix with pineapple and spread over
gelatin. Sprinkle with crushed walnuts,
almonds or grated orange rind.

—PEARL Lonc

PINK VELVET SALAD MOLD

1 package lemon jelly

1 cup hot water

2 tins (4% oz.) strained babyfood
beets

% pint dairy sour cream

1 tablespoon lemon juice

1 teaspoon grated onion
Salt and pepper to taste

Dissolve gelatin in hot water. Stir in
beets—add sour cream and blend well.
Add remaining ingredients. Pour into
6 individual molds or 1 large mold.
Chill until firm. Serve with mayonnaise.

—BEVERLEY LECKY

19

COLESLAW SOUFFLE SALAD

1 cup hot water
1 package lime jelly powder
1% cup cold water
2 tablespoons vinegar
% cup mayonnaise
1% teaspoon salt
1% cups finely shredded cabbage
1% cup grated carrot
1% cup diced celery
1 tablespoon grated onion
Dissolve jelly powder in hot water, add
cold water, vinegar and mayonnaise.
Beat well. Pour into ice tray and chill
quickly for 15 minutes. Turn into mix-
ing bowl and beat until fluffy. Add
vegetables, mix and pour into lightly
oiled mold or individual molds. 1%
times this quantity makes enough for a
ring mold.

—WILLENA CUNNINGHAM

HEAVENLY 24-HOUR SALAD

1 pound red grapes

1 large can pineapple chunks

1 large can white cherries

1 pound miniature marshmallows
Dressing:

4 egg yolks well beaten

Juice of 1 lemon

1 teaspoon salt
Mix and cook until thick. Cool and
add 1 pint whipped cream. Mix with
fruit and let stand overnight.

—PEARL LONG

PINEAPPLE COLESLAW

1 cup salad dressing

2 tablespoons pineapple juice

4 cups shredded cabbage

1 cup diced red apples

(unpeeled for color)

1 cup pineapple chunks

1% cup diced celery

1 cup miniature marshmallows
Combine salad dressing and pineapple
juice. Toss together with other in-
gredients.

—JEss1E CLELAND

HOT CRAB SALAD

Meat of 2 crabs or 1 can

1% cup almonds

3 hard-boiled eggs, chopped fine

14 can chopped pimento
White Sauce:

2 tablespoons flour

2 tablespoons butter

2 cups milk
Pour white sauce over this mixture,
cover with cracker crumbs and bake
% hour. Serve on lettuce leaves with
mayonnaise. Serves 8.

—PEARL CRIBB