SHRIMP OR CRAB SALAD

Boil:
2 cups canned tomatoes
1 chopped onion
14 teaspoon salt and pepper
2 tablespoons sugar
2 teaspoon celery seed
2 cloves
Strain.
Add:
1 tablespoon gelatine softened in
2 tablespoons water and
1 tablespoon lemon juice

Cool until gelatine thickens, then beat
until frothy.
Fold in:
1 tin crab or shrimp meat
3 tablespoons minced green pepper.
1 cup cream, whipped

Mold in individual dishes and serve on
salad greens. —LENA PECK

BOILED DRESSING

Mix in top of double boiler:
12 cup flour
12 cup sugar
1 dessertspoon mustard
1 teaspoon salt

Add 2 eggs well beaten; then % cup milk
and % cup water. Cook over hot water
until thick.

Then add 1 tablespoon butter and %4
cup white vinegar. Beat and store in jar.

—DorROTHY DODMAN

French dressing with chopped pickle and
pimento added is the ideal sauce for
chilled asparagus or cauliflower.

—EpNA GARBUTT

TUNA-BEET MOLD

1 7-0z. can tuna fish

1 small can shoestring beets

1 package lime gelatine
Add 2 cups hot water to gelatine, let
cool. Drain beets, mix with tuna, add
to cooled gelatine. Chill in large salad
mold or 6 individual molds. Serve with
Thousand Island or your favorite dressing.

—EvA MORRISON

“UNDER-THE-SEA” SALAD

1 package lime jelly
114 cups boiling water
14 cup canned pear juice
14 teaspoon salt
1 teaspoon vinegar
1 package cream cheese
lg teaspoon ginger
2 cups diced canned pears

Dissolve jelly in boiling water. Add pear
juice, salt and vinegar. Pour 1% of this
mixture in 8” square shallow loaf pan
and chill until firm. Chill remaining mix-
ture until it begins to thicken, and place
in a bowl with cracked ice, and whip
with rotary beater until fluffy and thick
like whipped cream. Cream the cheese
with the ginger and fold into the
whipped jelly. Fold in the pears and
place on top of plain jelly. Chill in re-
frigerator until firm and ready to serve.
Cut into squares and serve on crisp let-
tuce with garnish of mayonnaise. Serves
8 to 10.
—MyRTLE PLANT

Chevrolet

OLLIER’S Lrp.

450 W. Georgia St.

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