4 tablespoons. vinegar

4 tablespoons sugar

2 tablespoons butter

1 cup whipped cream *

1 cup red chem-ties (or less, cut

in pieces) I

2 cups pineapple cubes

2 cups oranges (small/pieces) . '2 cups marshmallows, (cut )n . ’ small pieces)

Put eggs in double boiler, add vinegar and sugar, beat until thick and smooth. Remove from heat and add butter. Let cool. When cold fold in Whipped cream thenrfpurlt mixture. Turn in mold and leave in trig for 24 hours. -’

Mrs. J. W. Thompson Man-gate WJ. SALAD DRESSING

1 cup sugar ,

1 tabelspoon flour (heaping)

1 teaspoon salt .

1 tablespoon mustard

Mix dry ingredients together and add 3 eggs and beat. Then add 3/4 cup vinegar. add water to make 1 cup, add lump of butter. Cook until thick and when cool, beat in 1 cup ‘cream and shake of cayenne pepper.

Mrs. Leigh Warren New London WJ.

FROZEN FRUIT SALAD 3/4 cup salad dressing 1/: curp cream (whipped) 2 bananas 6 manascheno cherries 4 large 1, slices pineapple 2 oz. cheese créamed. Fold Whipped cream into dress

1

mg, add to" cheese. Add fruits

which have been diced. Place in deep tray refrigerator and freeze until hard enough to cut. Serve on lettuce.

R.W. Elliotvale WJ.

PAR'TY FLTTI‘ SALAD 12 half pears (canned) 6 slices pineapple (canned) ‘ 1 package cream cheese 1 teaspoon grated orange peel 1/5 /cu»p red cherries (canned) 1% cups canned cherry juice 1% tablespoons WWW-- Juice of one Ic- 1-3 Cup white suga 3 tablespoons cornstarch Drain pears Mix orange peel with cheese. Drain cherries and chop very fine and add,to cheese mixture. Put tWo halves of pear together

:with ball of cheese mixture. Chill. Heat to boiling point the»

cherry juice, vinegar and juice of lemon. Mix sugar, and corn- starch. Add hot liquid to sugar

mixture and cook until transpar-_~ em and as thick as heavy syrup,

chill When ready to serve, choose deep lettuce cups, place one slice of pineapple in each cup, arrange whole pear on this and place cherry dressing ontop. Serves 6. v '~ Mrs. Henry Douglas ', Parkdale

. Bread \. Cakes . Potato Chips

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and pineapple. ,

I r on SALAD?- " L 95951.3. CAN SALMON "yolks of 4 hard boiled eggs

% c. vinegar,

2 m. cold water. Mix all to- gether. Then dice egg white and add to (inst mixture. Press into loaf pan and chill 2 or 3 hrs.

Mrs. Keith Warren, Mai-gate. W. I.

‘ MAYONNAISE ..

1 teaspoon butter 1/; curp vinegar, heated in doub- le boiler ~ Mlix in a' bowl: % teaspoon of mustard 1 teaspoon salt Pinch of cayenne pepper 1/4 cup white sugar 1 tablespoon flour Add 4 egg yolks and 1 cup sour cream Blend well, and add to hot vinegar, cook until thick. Thin with cream when ready t' use. Mrs. John E. Poole South Milton WJ.

~" 9 .. BEET WINTER SALAD

Boil 6 quarts beets, peel- and chop. Make salad dressing at the following:

2 cups vinegar

1 cup water

2 cups sugar

1 tea-spoon salt . 1 teaspoon mustard

V4 cup flour ‘

Cook as a sauce. Mix dry in- gredients, add water and vine- gar and bring to a boil. Pour over beet mixture, mix ‘weu.

Mrs. Eldred Simmons Reads Corner WJ. CHICKEN SALAD 3 cups chicken (cut finely) 1% cups celery (diced) 3 tsp. walnuts (cut fine) Salt to taste Mix chicken, celery, Salt 3 nd walnuts. together. Moisten w i t h salad dressing and allow to set in refrigerator until ready to serve. Arrange on lettuce and garnish with sliced tomato or egg. Mrs. Evelyn MaeLeod Vernon River W. l.

SALMON MOULD (Corned or Fresh Salmon)

Henderson & Cudmore

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. fl juice

1 teaspoon parsley, minced

1 teaspoon salt

Small piece of butter

1 cup bread crumbs

2 eggs

lé teaspoon mustard

Mix all together and steam 45 minutes in large mould, or 20 minutes in small moulds. Serve with tomato sauce or salad.

Mrs. George Small

, Reads Corner W.I.

LOBSTER SALAD

2 cups lobster meat, cubes

1% cups celery (cut fine) Paprika

Hard boiled eggs Lettuce crisp

1 cup mayonnaise Marinate lobster

cutiLu

meat in

French dressing. Chill well. When ready to serve combine with cel- ery. Moistem with mayonnaise. Arrange in nest of crisp lettuce. Garnish with eggs and celery tips.

Mrs. Evelyn MacLeod Vernon River W.I.

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every man

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when the invitation reads . . . '3’” W“ i M FORMAL

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'6". a

. i is can 2 cups diced potatoes

3/. cup diced cucumber

‘xé cup celery or V: tsp. celery seed.

1 tbsp. chopped parsley

1 tsp. grated onion

Salt and pepper

Salad dressing to mix. Served 8.

Mrs. Keith Warren Margale W. l.

CHICKEN SALAD

2 cups cooked chicken chord 1 cup Celery When ready to serve combine with salad dressmg. season With salt, paprika and serve on lemme Garnish with pimiento or olives. Serves 8. Mrs. Keith Warren Margate W. L

TOMATO AND“ CABBAGE SALAD

2 cups shredded cabbage 1 cup diced tomatoes Sprinkle with salt, chill and mix just before serving. Servo with salad dressing. Chopped green peppers may be added. R. W. Elliotvale W. I.

. his most:

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JV VIUG I'JIII DO I V”"u