SOUPS, SALADS, BEVERAGES
SALAD DRESSING

1c. vinegar 1 tsp. salt
1c. water dash of pepper
2 heaping tsp. dry mustard 1/2 c. sugar

2 Tbsp. cornstarch

Put vinegar and water on to boil. Then beat up 1 egg,
add mustard, cornstarch, salt, sugar and dash of pepper. When
vinegar boils add to above mixture. Put back on stove in pan
until it comes to a boil. Mix in butter, size of walnut.
Mrs. W. A. Sheard

FRUIT SALAD
2c. grapes 2 oranges, diced
2c. pineapple chunks 2c. marshmallows

Beat 2 eggs and add:
4 Tbsp. vinegar | 4 Tbsp. sugar

Cook in double boiler until thickened and beat well.
Remove and add 2 Tbsp. butter. Cool and fold in 1 cup whipped
cream. Add fruit and put in refrigerator for 24 hours.

Joyce Greene

CHRISTMAS CRANBERRY SALAD

1 lb. cranberries 1 c. marshmallows (miniature)
1 small orange lc. celery
2c. white sugar | 1c. ripe apple
1 pkg. lemon or lime 1c. drained, crushed
jello | pineapple

2c. hot water

Wash cranberries and orange and remove pits and grind
cranberries and orange, rind and all, through food chopper.
Add sugar and let stand overnight. Dissolve jelio and when
half set add to first mixture and fold in the marshmallows,
chopped celery and chopped unpeeled apple and pineapple. Set
in a mold in a cold place.

. Mrs. A. J. Cradock

763 -5- Regina, Sask.