JELLIED VEGETABLE SALAD Katie Weder, Saskatoon, Sask.

1 tablespoon gelatin, % cup cold water, % cup sugar, % teaspoon salt, 1 cup boiling water, % cup mild vinegar or lemon juice, 1 cup chopped celery, % cup finely shredded cabbage, 2 table- spoons pimiento.

Soften gelatin in cold water. Add sugar, salt and boiling water. Stir until dissolved. Add lemon juice or vinegar and allow to thicken slightly. Stir in the vegetables and pimiento and turn into moulds. Chill. Serve with salad greens and dressing.

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CUCUMBER AND ONION SALAD Katie Weder, Saskatoon, Sask.

Cucumbers (unpeeled), onions (me- dium size), % cup salad oil, % cup vinegar, % teaspoon paprika, % tea- spoon dry mustard, 1% teaspoons salt, 4 teaspoons sugar, 3 _ tablespoons chopped pimiento.

Score unpeeled cucumbers with a fork, slice thinly and cover with ice water. Slice the onions thinly and separate into rings. Combine the re- maining ingredients as the salad dress- ing. Drain cucumbers thoroughly on towels, put them in a bowl with the onions, add the dressing and toss well. Mix at least an hour before serving, and toss again before bringing to the table. Garnish with lettuce.

wT CHICKEN PINEAPPLE SALAD

Gert Burt, Sovereign, Sask.

1 tablespoon gelatin, % cup cold water, 1 cup boiling water, 1 teaspoon grated onion, 2 tablespoons lemon juice, 3%, teaspoon salt, 2 cups cooked diced chicken, 43 cup chopped pimiento, % cup chopped celery, 144 cups crushed pine- apple, 1 cup mild mayonnaise, % cup whipping cream.

Sprinkle gelatin over cold water and let stand 5 minutes. Add boiling water and stir until gelatin is dissolved. Add grated onion, lemon juice and salt, chill until thick like honey. Combine chicken, pimiento, celery and well-drained pine- apple. Add to gelatin mixture and fold in mayonnaise which has been mixed in the stiffly beaten cream. Turn into a pan and chill until firm.

ee * JELLIED SHRIMP SALAD

Nona McBean, Saskatoon, Sask.

2 packages cherry jello, 4 cups tomato juice, 1 tablespoon vinegar, 1 tablespoon grated onion, 2 tins shrimps, 1 cup chopped celery, % cup grated carrot.

Heat tomato juice, dissolve jello in

this. Chill until partly set. Add re- maining ingredients, pour into mold. Chill. Serve on crisp lettuce with mayonnaise.

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TANGY CHEESE ASPIC Del Heartwell, Meadow Lake, Sask.

1 package lime jello, 1 cup hot water, 34 cup cold water, 2 tablespoons vinegar, 2 teaspoons grated onion, 3 oz. pro- cessed cheese cut in small cubes, % cup diced celery, % doz. sliced stuffed olives.

Dissolve jello in hot water, add cold water, vinegar and onion, chill until slightly thickened, fold in remaining in- gredients, turn into individual molds, chill until firm. Unmold and serve on crisp lettuce, garnish with tomato wedges and cheese cubes,

* i | TUNA FISH PARTY SALA Nona McBean, Saskatoon, Sask.

Tomato aspic base, 1 envelope gelatin, 2% cups tomato juice, 1% teaspoons prepared horseradish, 1 teaspoon sugar, 1 teaspoon onion salt.

Soften gelatin in 4 cup tomato juice. Heat remaining tomato juice, horse- radish, sugar and salt to boiling. Add gelatin to hot mixture and stir. Pour into square pyrex cake pan and chill until set.

Tuna Fish Top

2 8-oz. tins white tuna fish, drained and chopped, 2 hard boiled eggs chopped, 1 cup finely chopped celery, 1 small onion chopped, 1 envelope gela- tin, %4 cup cold water, 24 cup mayon- naise, % cup evaporated milk, % tea- spoon salt.

Soften gelatin in cold water and dis- solve over hot water. Blend mayon- naise and milk in a bowl. Add dissolved gelatin. Add remaining ingredients and mix well. Spoon carefully over tomato aspic. Chill until firm. Cut in squares and serve on crisp lettuce. Serves 9.

2 2 TOMATO ASPIC SALAD

Mrs. Andrew Finlayson, Saskatoon, Sask.

2 tablespoons gelatin, % cup cold water, 2% cups canned tomatoes, 1 tea- spoon chopped onion, 1% teaspoon salt, 1% teaspoon celery salt, 1 teaspoon sugar, 2 tablespoons vinegar.

Soften gelatin in cold water. Heat the next six ingredients to boiling. Add gelatin, stirring until dissolved and rub mixture through a sieve. Cool slightly then pour into a three-cup mold which has been rinsed with cold water and chill in fridge. When aspic starts to congeal, fold in 1 cup cooked, clean shrimp, cut or split in half lengthwise, 1 tablespoon finely chopped green pep- per, and % cup finely diced celery. When firm garnish with olives.

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