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SALADS CHICKEN SALAD Cut cold boiled chicken into eme-half-inch dice. To 2 cups ehicken add 1 cup celery, cut nto small pieces. Moisten with salad dressing. Chill, garnish and serve. Mrs. Uriah 'Jones, Lycum Art Association BOILED SALAD DRESSING tablespoons cornstarch tablespoons sugar cup water tablespoons butter eggs eup vinegar teaspoons mustard teaspoon salt Mix dry ingredients. Beat eggs and add. Add water and vine- gar and cook until mixture thick- ens. Cool. Mrs. Uriah Jones, Lyceum Art Association bed BO += BD 00 4 00 0 PARTY JELLO Serves 8 1 pkg. lemon jello 1 can crushed pineapple drained 1% cup celery chopped 1. cup carrots grated 1% cups boiling water Combine jello and boiling water, and chill. When partially set add remaining ingredients. Chill thoroughly. Serve on lettuce and t with miracle whip and wish Mrs. Donald Olafsen, Friendship Group, Northminster United WA WALDORF SALAD 2 cups apple (cut not too fine) Leave on peel 2 cups celery cubes ¥% cup walnuts (cut rather coarse) Salad dressing to moisten Serve on lettuce leaves. rs. Uriah Jones, Lyceum Art Association BUFFET SALAD RING 2 tbsps. unflavored gelatine 4 cups tomato juice 1 cup sliced celery 1% cup chopped onion 2 tsps. sugar 1% bay leaf 1 whole clove 1% tsps. basil 1% tsp. salt tbsp. lemon juice hard cooked eggs, devilled 16 oz. cans green peas, drain- ed French dressing Soften gelatine in % cup tomato juice. Simmer remaining tomato | juice with celery, onion, sugar, bay leaf, clove, basil and salt for 15 minutes. Strain. Stir in gelatine and lemon juice. Sej-stuffed eggs, cut side down in % cup of tomato juice mixture, in"a 5-cup ring mould. Chill until firm. Add remaining aspic. Chill until firm. Marinate peas in French dress- ing. Turn out aspic on plate. Fill centre with peas. Garnish with salad greens. Makes 6 to 8 serv- ings. Mrs. W. H. King, The Lyceum Club and Women's Art Association. THE DAILY TIMES-GAZETTE, Tuesday, June '10; 1958 "43 GINGER FRUIT SALAD 1 pkg. Lime Jello 1 cup boiling water 1 cup ginger ale 14 cup chopped almonds Y cup celery (finely diced) 1 cup fresh fruit (diced) 1 to 3 tsps. ginger (finely chop- ped) Dissolve Jello powder in boil- ing water. Cool. Add ginger ale and chill. Add nuts, celery, fruit and ginger. Mrs. Charles Kinton, North Group, Jessie Panton Auxiliary, St. Andrew's United Church. CHERRY SALAD 2 tins black cherries 1% cup sliced olives 1 cup walnuts (finely chopped) Drain cherries. Mix juice and 1/3 cup lemon juice and enough water to make 1% cups liquid. Heat and add 1 okg. orange Jello. Mrs. Charles Kinton, North Group, Jessie Panton Auxiliary, St. Andrew's United Church. PINEAPPLE AND CARROT SALAD lemon jelly powder cup hot water cup pineapple liquid cup canned shredded pine- apple cup raw shredded carrot tbsp. vinegar Pinch of salt > When jelly has cooled, add other ingredients and place in refrigerator. Cora M. Cruse, Oshawa B and P Women's Club. PINEAPPLE AND CARROT SALAD Dissolve one package lemon jell powder in 1 cup boiling water, Add 1 tbsp. vinegar, % tsp. ~alt, 1 cup canned pineapple juice. Put in cool place to chill. When half set add 1 cup canned diced (or crushed) pineanple, 1° cup or lets grated raw carrot and 1/3 cup of finely cut pecans (if desired). Mrs. J. Wilsoh, Beta Sigma Phi. '.. or NO MONEY DOWN e EASY MONTHLY PAYMENTS e COME IN TODAY = ro NILE SAVE - 350 - SAVE repre ry vii! See Our Fabulous THREE ROOM ENSEMBLE Very Outstanding Group -- Reg. 725.00 NOW 489.00 REMEMBER . . . this gives you everything you need for three rooms. - It Now at M. Collis Furniture. See 3-PC. BEDROOM SET Reg. 129.50 Dresser, Chest, Bed, SMOOTH TOP MATTRESS Marshall, of colors, Arborite-top table Restonic. All Sizes Reg.59.95. FREE LARGE SIZE BABY CRIBS In grey Plextone finish. Full panel. NOW COFFEE TABLES As low as END TABLES As low as SMOKERS Here's @ recl bargain. eC, DISH SET with a lovely 5-pc. chrome suite, in a choice with an extension Reg. 39.50. Reg. to 4.95. Get Severol At 79.50 39.95 49.30 24.95 | Sealy M. COLLIS FURNITURE CO. 78-80-82 KING ST. WEST OSHAWA RA 5-0332