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44 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 SALAD DRESSING cups vinegar cup water eggs tsps. mustard tsp. salt de sert spoons cornstarch cups granulated sugar Beat eggs. Add mustard and salt. Add remaining dry ingred- ients. Mix it cold. Cook in double boiler. Mrs. S. Ogle, Friendship Greup, JELLIED CABBAGE Northminster United Church WA, 1 pkg. leinon jello 1% cups boiling water stp 1% cup mild vinegar 1% cups chopped cabbage 1, cup chopped celery 12 olives 2 tbsps. onion Ys tsp. salt - Dissolve the jelly powder in boiling water. when lukewarm add vinegar. When mixture is cold and beons to thicken. add aining ingredients. Mix well and pour intg wet moulds. Chill in frig. Serve on crisp lettuce. Mrs. R. McSweeny, Friendship Group, Northminster United Church WA. LIME CHEESE SALAD 1 pkg. lime jello 1% Ib. Philadelphia cheese 1 cup drained crushed . pine- apple 1 peeled cucumber, chopped fine 2 tbsps. mayonnaise Method: . Dissolve jello in a cup of boiling water. Leb cheese. cut in small pieces, soften with hot jelo, blend with egg beater. Ald the pine- apple, cucumber and mayonnaise and pour inta a mould. Mrs. Lucas Peacock, The Lyceum Club and Women's Art Association. cream LIME JELLO SALAD Dissolve: 1 Lime Jello powder in 34 cup cold water Add: 1 cup hot water 15 tsp. salt 2 tbsps. lemon juice Chill and add: 1% cups shredded cabbage 15 cuv diced celery 3. cup well drained pineapple 15 cun red cherries Mrs. R. F. Richardson, Happy Helvers Group, : Northminster WA. SALAD DRESSING cup vinegar cup milk cup water cup sugar tbsp. mustard Pinch salt 3 level tbsps. flour Heat the vinegar and add milk, water. Mix together the sugar, ustard, salt, and flour with a little water. Add to liquids slowly. Cook and stir until thick. Eve McCullough, Friendship Group, Northminster WA. FRUIT SALAD {1 Box white Philadelphia cream | cheese, mixed with enough juice | from can pineapple to make mushy. Cut up 20 marshmallows and cut up one (1) tin of pine- apple. Add red maraschino cher- | ries. Let stand overnight. Serve | on lettuce leaves. | Eve McCullough, | Friendship Group, | Northminster WA. f TUNA AND CUCUMBER SALAD | Dissolve 1 package lemon- | flavored gelatine in 1 cup boiling {water Add % cup cold water, { 15 tbsps. lemon juice, %: cup mayonnaise and 1% tsp. scraped { onion: beat with fork till blend- jad Chill until thick and syrupy; | fold in 1 cup chopped cucumber, | 7.ounce can chunk - style tuna, Ya | cup sliced stuffed olive? and 2 tbsps. chopped pimiento. Pour into one-quart mold: chill until firm. Unmold and serve with salad greens and cucumber | slices. | Mrs. J. Wilson, | Beta Sigma Phi. JELLIED CELERY AND FRUIT SALAD tsps. gelatine dissolved im tbsps. of cold water cup boiling water tbsps. lemon juice 15 cup diced oranges 1 cup diced apples 1 cup seeded grapes 1, cup diced celery 15 cup white sugar Lettuce Salad dressing Dissolve gelatine in boiling water, add lemon -juice. Add fruit. celery and sugar. Turn into moulds and chill. Unmould and serve on lettuce leaves with salad dressing. Mande Hagerman, NORTH GROUP, Jessie Panton Auxiliary, St. Andrew's Church. | 58 bread set with a kitchen a sparkling kitchen . . . es little as 9.00 per From The : You'll win applause from the peanut butter and such a kitchen this Spring with the advice of McCulluogh Lumber. We'll provide quality lumber, floor tile, builder's hardware . . . all you need for See us soon for a FREE estimate. Materials for a Modern Kitchen for I Peanut Gallery! that's fun to be in. Build ond all on budget terms. month SALAD DRESSING 34 cup white sugar egg 1 1 cup milk 1d tbsps. corn starch 12 cup vinegar 1 tbsp. Keen's mustard Pinch salt Combine sugar and egg in :aucepan. Mix cornstarch with milk and add to first mixture. ileat and add vinegar and mus- tard and bring to boil. Mrs. Emerson Salter, Friendship Group,. Northminster WA. BOILED. SALAD D tsp. salt . 1 1 tsp. mustard 2 tsps. sugar 2 2 ING 15 tbsps. flour tbsps. melted butter Yolks 2 eggs or 1 egg 34 cup milk 1% cup vinegar ' Mix th dry ingredients. Add the egg yolks, slightly beaten, butter, milk and vinegar slowly. Cook in double boiler until mix- ture thickens. Cool before using. If cooked too long, it will curdle. Mrs. Laura Collins, Happy Helpers Group, Northminster WA. JELLIED PINEAPPLE COTTAGE CHEESE lime jelly tsp. lemon juice cup drained, crushed pine- apple 1 cup cottage cheese Prepare jelly and let stand until beating consistency. Fold in pineapple and cottage cheese and allow to set. Betty Thomson, FROZEN WALDORF SALAD 1, pint whipping cream ¥4 cup sugar Pinch salt Whip until stiff ADD: 9 ozs. puree applesauce 1% tsp. almond flavoring 2 tbsps. lemon juice 1 tsp. lemon rind 1 cup chopped celery % cup chopped walnuts Fill 4% cup size mold and freeze. Very suitable for festive occasions such as Christmas din- ner. Mrs. Douglas Burden, * "Friendship Group, WA, : Northminster United Church. \ N JEWEL SALAD 1 level tbsp. Knox gelatine 1 cup cucumber 1 cup canned sliced pineapple Ya cup egld water Y cup boiling water Ys cup sugar 4 cup mild vinegar 2/3 cup pineapple juice Salt Chop cucumber and pineapple. Add gelatine which has been soaked in cold water and dis- solved in boiling water. Add re- maining ingredients. When chill- ed, remove from molds to nets of lettuce leaves. Mrs. J. Wilson, Beta Sigma Phi. 308 BLOOBR/ST. E. ! PLYWOODS ! 4'x4'xV4" STANDARD AND WATERPROOF UNDERLAY | ALSO 14" to 4" SHEETS of FIR PLY M. GREENBERG & SONS LTD. RA 3.7333 OPEN ALL DAY SATURDAY ) Oshawa B and P Women's Club We will pay $100.00 cash for the old- est camera, regardless of make, or condition, brought in on trade on any still camera, movie camera or pro- jector, during June and July. 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