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CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

SALADS
BERYL'S SALAD (Mrs. Beryl Higgins)

1 lemon Jello powder 2 tbsp. lemon juice

1 can crushed pineapple l cup finely grated carrot

1/2 cup white sugar 1 cup whipping cream
Drain juice of pineapple and add water to make 1-1/2 cups
liquid. Add sugar and lemon juice. Bring to boil and add
Jello powder. Remove from stove. Add pineapple and cérrot.
Cool, then add whipped cream and let set.

CRANBERRY SALAD (Mrs. Betty Tate)
1 package Orange Jello (use just 1-1/2 cups licuid and
not 2 cups)

Chill slightly, then add:
2 cups cranberry sauce (NOT jelly)
1.cup chopped apples or appleséuce
1/2 cup chopped walnuts
Let set and serve. An 8 x & pan mekes 8 or 9 servings.

CUSTARD SLAW (Mrs. Madge Griffin)

1 qt. cabbage, shredded 1 tsp. dry mustard

1 cup vinegar 3/h cup sugar

1 tbsp. butter 2 eggs, beaten slightly
3/h cup milk 1 tsp. salt

1/8 tsp. pepper
Shred cabbage medium fine and pour the vinegar over it. let
stand 10 minutes, then drain and season with salt and pepper.
Melt the butter in a saucepan anc add the milk, sugar and
mustard. When milk comes to a boil, add a ‘small amourt to
the beaten egg, then return milk and egg mixture to saucepan.
Stir well and when almost cool, pour over cabbage. Chill be-
fore serving. Yield: 6 servings.

FRUIT SALAD (Mrs. Dilys Bingham, Spokane, Washington)

1 cup mandarin oranges 1 cup coconut

1 cup chunk pineapple l cup sour cream

1 cup small marshmallows 1/h cup mare&chino cherries
Mix and let set overnight, then add chopped apple or banana
before serving (optional).

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