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SOUPS, SALADS, BEVERAGES ©

SALMON SALAD

1 Tbsp. salt 2 eggs or 3 yolks
1/2 Tbsp. mustard 1/4 cc. vinegar

1 Tbsp. syrup 1 1/2 Tbsp. gelatin
3/4c. Sweet cream 1/4c. cold water

1 can salmon

Make salad dressing of first ingredients. Soften
gelatin in cold water. Dissolve in hot dressing, stirring con-
stantly. Beat until smooth, add salmon. Turn into greased
mold. Chill. Unmold on bed of lettuce. Garnish with parsley
and hard cooked eggs.

Mrs. Francis Marsh

PINEAPPLE CHEESE SALAD

1 pkg. lemon jello 3/4c, sugar

1/2 c. boiling water juice of 1 lemon

2c. crushed pineapple 3/4c. grated American cheese
and juice lc. cream, whipped

Dissolve jello in boiling water, pineapple pulp and
juice; add sugar and lemon juice and chill. When slightly
thickened, fold in cheese and whipped cream. Turn into mold.
Chill until firm, Unmold on lettuce and garnish with
mayonnaise.

Mrs. Cecil Ewing

APPLE & PINEAPPLE SALAD

2c. diced tart apples 2c. cubed pineapple
lettuce salad dressing
walnuts |

Dice the apples, leaving skin on if apples are red.
Toss with the pineapple adding sufficient salad dressing to moisten
well. Line a salad bowl with lettuce leaves. Pile the apples
and pineapple into bowl and decorate with walnut meats.
Gladys Grant

CRANBERRY SALAD

1 c. chopped celery 2c. chopped cranberries
1/2 c. walnuts lc. sugar
1 pkg. lemon jello 1c. hot water

lc. ice cubes

460 -3- Vanguard, Sask.