ANYONE CAN. COOK Page 11

Vereeer5oeameaen eee“ eee_eaee_5oeeeee eee ee aad

mo eee eens ees eee eee

» pe Salads. e.

Cranberry Pear Salad

1 envelope unflavored gela- 1 or 2 fresh pears, cored, peel- tine ed, and diced

1% cup cold water % lemon, put through food

1 pound can whole or jellied chopper, rind and all cranberry sauce 1 teaspoon powdered ginger.

Place gelatine in custard cup. Add cold water and let stand 2 minutes. Place custard cup in pan of boiling water until gelatine dis- solves. If jellied cranberry sauce is used, crush with a fork. Stir dis- solved gelatine into cranberry sauce. Add other ingredients. Chill until firm in salad mold. Serves 4 to 6

CANNED FRUIT SALAD By MRS. R. G. KELL 1 doz. pears. 1 can pineapple 1 doz. peaches 1 bottle cherries Green grapes

Boil two cups sugar and two cups of water to syrup. Add pineapple juice or pure apple juice. Drop fruit into cooled syrup as peeled. Bring to boil for 3 minutes. Add cherries and bottle.