Salads and Dressings

BLACKSTONE SALAD

Lettuce leaf; 1 slice pineapple, spread with cream cheese. Arrange
scalloped grapefruit and orange on top of pineapple. Decorate with
cherries.

Dressing: Mayonnaise dressing, whipped cream, chili sauce and
teaspoonful red currant jelly, just mixed.

MRS. QUINTON McKAY.

CANDLESTICK SALAD

On a nest of lettuce leaves place a ring of pineapple, stand a half
banana in the centre to form candle. Then put salad dressing on top,
topping that again with a cherry to form the flame, then take a round
peppermint candy and place it on the pineapple ring to form handle.

MRS. D. S. WHITEFORD.

ASPARAGUS ASPIC SALAD

Rinse out small moulds (holes in centre) with cold water. Arrange
in small groups in individual moulds contents from two cans of aspara-
gus tips. Make the following aspic: Season the juice from the asparagus
can with salt, pepper, ketchup, paprika, pinch of sugar. Measure the
liquid. Use 1 tbsp. gelatine dissolved in 4% cup cold water to each 134 cups
of liquid. Heat until gelatine is dissolved, then add about 1 tsp. of vinegar,
put vinegar in a little at a time and keep tasting as some people might
prefer not to put in quite as much. Pour over asparagus which is already
in moulds. Allow to harden; will at least take 3 hours in refrig. When
ready to serve, remove from moulds, serve on crisp lettuce. You can
put chicken salad in centre and garnish with tomato. |

MRS. G. D. LOVE.

SALAD DRESSING

14 pint condensed cream 1% cup butter
34 cup sugar 4 eggs

1 tbsp. mustard 1 tsp. salt

34 cup malt vinegar Cayenne

Rub butter, sugar, mustard, salt and pepper together. Add eggs
beaten and cream. Pour boiling vinegar into mixture, bring to boil.

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