Sieve cottage cheese. Combine with mayonnaise and sugar and
stir until well blended. Fold in fruit, cherry juice, and
nuts. Freeze in refrigerator tray at coldest temperature un-
til solid. Slice and serve on lettuce. Serves 6.

PEACH PARTY LOAF

2 pkgs. lemon-flavoured 2 thbsps. chopped pimento
gelatin 1% cups Silverwood’s
% tsp. salt Cottage Cheese

1 cup hot canned peach syrup % cup chopped celery
1% cups hot grapefruit juice 2 tbsp. chopped parsley
1% cups drained sliced canned % tsp. salt
cling peaches 1% tsps. grated onion
Salad greens

Dissolve gelatin and 4% teaspoon salt in hot syrup and fruit
juice. Cool until slightly thickened. Arrange peaches and
Pimento in bottom of oiled 9 x 5 x 3 inch loaf pan and cover
with half the gelatin mixture. Chill until firm. Add Silver-
wood’ s Cottage Cheese, celery, parsley, onion, and % teaspoon
salt to remaining gelatin and blend. Turn into pan over firm
peach layer. Chill until firm. Unmold on crisp greens. Serve
in slices. Makes 8 to 10 servings.

WHIPPED SOUR CREAM DRESSING — For Fruit
1 cup Silverwood’s Sour Cream 2 tsps. orange juice
2 tsps. lemon juice Salt
1 tsp. grated orange | tsp. paprika

Whip sour cream, fold in juices, add salt. Sprinkle in paprika
if desired.

BUTTERMILK SALAD DRESSING

% cup flour 2 eggs, or 4 egg yolks, well beaten
1% tsps. mustard 1% cups Silverwood's Buttermilk

2 tsps. lemon juice 4% cup vinegar

% tsp. paprika 2tbsps. butter

2 tsp. sugar

Combine the flour, seasonings and the sugar in the top part
of a double boiler. Add the eggs and mix, then add the milk
and blend. Stir in the vinegar slowly, mixing well. Place
over hot water and cook, stirring until thickened. Remove

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