JELLIED TUNA FISH SALAD

1 package lemon Jello
4 package strawberry jello
14 cup sugar
14 teaspoon salt
1 can tomato soup
4 cup white wine vinegar
Heat
water

the soup and vinegar in enough

to make three cups of liquid. Pour
over the Jello and stir until well dis-
solved. When jelly starts to set add 1 can
flaked tuna and half a cup chopped celery
and 2 finely chopped hard boiled eggs.
Chill in a mould.

—BERTHA SUTHERLAND

TUNA SALAD

1 lemon Jello dissolved in 14 cup
boiling water
I can tuna washed (tip into sieve
and let hot water run over it). Cool.
1 can chicken gumbo soup
2 tablespoons green pepper, chopped
1 tablespoon finely chopped onion
2 tablespoons finely chopped celery
4 cup whipped cream added to
14 cup mayonnaise
Mix and chill.
—ANN HEWSON

JELLIED SALAD

Dissolve:
14 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
14 cup salad dressing
1 cup chopped green pepper
1 cup chopped celery
Mix and chill.
—FLo Morrow

PHILADELPHIA CHEESE
SALAD

2 small packages or 1 large package
white cream cheese (Philadelphia)
package lime Jello
cup mayonnaise
Salt
Paprika
cup boiling water
tin crushed pineapple, well drained
14 cup whipping cream beaten

Few chopped blanched almonds

Dissolve Jello in boiling water and add
other ingredients.
Note: I use the juice of the pineapple
instead of water.

ea

V4

eo

—JANE PEACOCK

(41)

JELLIED SALAD FOR A
BUFFET

Make red Jello, and when partially set
put in tube pan. Then put in canned
orange and grapefruit sections. When
completely set, put a partially set lime
Jello, with diced celery and shrimp in it,
on top of red Jello. When ready to use,
turn out on large plate, decorated with
lettuce or endive. Fill hole with thick
salad dressing.
—ELEANOR ‘TARLING

SOUP SALAD

package Lemon Jello
cup boiling water, stir and cool,

then add—

can Vegeterian Vegetable Soup
Let stand till it starts to set, then

add—
cup diced celery
cup mayonnaise
—RUTH UTTERBACK,
Tacoma “Ladies of Kiwanis”

PINEAPPLE DELIGHT SALAD

4 teaspoons plain gelatine
Y% cup cold water
14 cup granulated sugar
1 cup cold water
4 oz. package Philadelphia cream
cheese
Juice of 1 lemon
1% teaspoon salt
2 cups crushed pineapple
1 cup heavy cream, whipped

Soften gelatine in the 44 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
with fork till light and fluffy, add pine-
apple pulp and juice, lemon juice and
salt, and blend well. Cool until mixture
thickens like very thick syrup, then fold
in whipped cream. Pour into lightly oiled
individual molds and chill till firm. Serve
with fresh fruit or grapefruit sections.
Serves ten nicely.
—Eva Noses

SALMON SALAD MOLDS
ON TOMATOES

Drain | Ib. can salmon, bone and flake it.
Toss lightly with one cup chopped celery.
Add % cup sweet pickle juice, salt and
pepper. Pack in 5 custard cups. Unmold
each on peeled tomato half. Arrange on
crisp lettuce, garnish each serving with
Kraft mayonnaise and a stuffed olive cut
petal fashion.
—VIOLET JONES