SALMON SALAD MOULD
1

tablespoon salt
‘4 tablespoon dry mustard
1 tablespoon sugar
2 eggs or 3 egg yolks
3% cup sweet milk or cream
4 cup vinegar

144 tablespoons gelatine

VY, cup cold water

1 ‘ouand cooked salmon (flaked)
Combine salt, mustard and sugar in top of double
boiler. Beat eggs slightly, add milk and vinegar,
and pour into first mixture, stirring constantly to
blend. Place over boiling water and cook, stirring
frequently, until mixture thickens. Meantime,
soften chitin in cold water, then dissolve in hot
mixture while stirring constantly. Beat smooth
with rotary beater; add cooked flaked salmon.
Turn into greased mould and chill. Unmould
on bed of crisp lettuce; garnish with parsley and
cings of hard-cooked egg. Serves 6. Serve with
Mazola Mayonnaise.

Variation:

Salmon Salad Loaf—Turn cooked mixture into
reased loaf pan and chill. Unmould and slice.
ie with green salad and (or) escalloped po-

tatoces.

TOMATO SALAD CUPS

(Basic Recipe)
6 firm fresh medium-sized tomatoes
Pulp from scooped out tomatoes
1 cup cream cheese
1 teaspoon prepared mustard
Y, cup diced celery
2 tablespoons chopped parsley or
chopped green pepper
Seasonings and Jiffy Mayonnaise
to taste
Remove skins from tomatoes by blanching for 1
or 2 minutes in boiling water, plunging into cold
water and peeling. Cut a thin slice from top of
each tomato; scoop out seeds and part of the pulp.
Sprinkle inside of each tomato with salt, invert
and chill. Just before serving, fill each ‘‘cup’’
with the mixture prepared from combining the
tomato pulp, cream cheese, mustard, celery,
perner or green pepper, seasonings and Jiffy
yonnaise to taste. Garnish with sprigs of fresh
parsley and serve with Jiffy Mayonnaise. Serves 6.
Variations:

A variety of salad mixtures may be used as a
filling for Tomato Salad Cups. Here we suggest a
few combinations:

(1) Diced crisp cucumbers or chilled green peas
combined with 7 'ffy Mayonnaise and diced tomato
pulp.

(2) Chopped crisp celery and chopped apple
combined sre Tif Rlaaiasink ( bas soa
able, add a few raisins and chopped nutmeats just
before serving).

(3) Combine grated Canadian cheese with Jiffy
Mayonnaise; mix till smooth. Add diced cris
celery and grated raw carrot. Garnish wit
parsley or cress.

(4) Cut each chilled tomato crosswise into
quarters, sixths or eights, using a sharp knife.
Be careful not to cut through bottoms of cups.
Spread sections out to resemble flower petals.
Sprinkle with salt and place any desired mixture
in centre of each ‘‘flower’’ (such as cottage cheese
mixed with Jiffy Mayonnaise). Garnish with
slices of hard-cooked egg.

(5) Chicken salad, Potato Salad, etc., are other
suggestions for fillings.

STUFFED CELERY FINGERS

6 long, crisp stalks celery
6 firm, fresh raw carrots, grated
4 teaspoon salt
Dash pepper
1 teaspoon scraped onion
2 to 3 tablespoons Jiffy or Mazola
Mayonnaise
2 tablespoons finely chopped parsley
Clean celery stalks and cut into desired lengths or
make into celery curls. Scrape carrots, grate, and
add salt, pepper, scraped onion and Jif ot Mazola
Mayonnaise. Mix well together and fill stalks,
garnishing tops with finely chopped parsley.
Serve often as an accompaniment to a luncheon
or dinner plate.
Variations:

(1) Cream 1 (4-0z.) package white or yellow
cheese with Mayonnaise to blend. Add 1 to 2
tablespoons finely chopped red or green pepper
and blend. Fill stalks.

(2) Cream 4 ounces yellow cheese with Mayon-
naise to blend. Add 1 tablespoon finely chopped
chives or scraped onion.

BOILED SALAD DRESSING

2 eggs
3 tablespoons sugar
114 teaspoons salt
14% teaspoons dry mustard
1 tablespoon Benson’s or Canada Cora
Starch
Dash paprika
Dash cayenne
Y. cup milk or water
'Y, cup vinegar
1 tablespoon butter
Break eggs into top of double boiler. Shake over
them sugar, salt, mustard, Benson's or Canada Corn
Starch, paprika amd cayenne. Beat vigorously
with rotary beater until no lumps remain in
mixture. Add milk or water; cook over moder-
ately boiling water until mixture begins to
thicken. Add vinegar slowly and continue cook-
ing 10 minutes, stirring frequently. Remove from
heat, add butter, and blend. Strain; store in jar.
Do not cover until very cold. Yéeld: 4 pint.
V artations:

(1) Fruit Salad Dressing—Replace milk or water
in Boiled Salad Dressing with an equal quantity of
fruit juice and proceed as directed. When avail-
able, a little whipped cream may be folded into
dressing just before serving.

(2) Dressing for Chicken Salad—Replace milk or
water in Boiled Salad Dressing with an equal quan-
tity of chicken broth or stock.

(3) Butter Saver—Omit butter and blend into
cooked dressing 3 tablespoons thick sour cream.

(4) Butter Saver—Omit butter; replace milk or
water with 14 cup cream (sweet or sour).

Note: Increase or decrease the amount of Corn
Starch according to the thickness of dressing
preferred.

EGGLESS MAYONNAISE

'Y2 teaspoon dry mustard

4 teaspoon pepper

'4 teaspoon paprika

'. teaspoon salt

1 teaspoon sugar

3 tablespoons unsweetened

evaporated milk

¥%, cup Mazola, chilled

tablespoons lemon juice

2
Combine the dry ingredients, add the milk and
blend. Gradually ae in the chilled Mazola
then add the lemon juice and beat with a rotary
beater until smooth. This dressing wil] keep
indefinitely in a cool place. Yéseld: 14 pint.

wis SE aie