The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

~ Salads, Salad Dressing ries altogether. Leave for 24, THE OSHAWA TIMES, Fridey, June 30, 1961 13 hours in frig. Serve on lettuce leaves. Mrs. Adam Morris slowly, then the milk and cook over boiling water, stirring con- TOMATO SOUP SALAD 2 envelopes plain gelatin 12 cup cold water 1 can tomato soup 2 3-0z. okgs. cream cheese 1 - tbsp. lemon juice 1 cup salad dressing 12 cup diced green pepper 12 cup diced celery 14 cup minced onion 15 cup green peas ; Soften gelatine in cold water. Ladies Guild, St. Luke's Presbyterian Church. FRUIT SALAD cup mandarin orange, no juice cup coconut cups of colored marshmal- cup purple grapes (seeded) lows cup sour cream cup drained pineapple chunks Small bottle drained mara- stantly until salad dressing is thick as beiled custard. Take off stove and cool. When cool stir in sour cream very gently. Mix this dressing with the shredded cabbage. Serves 4 to 6 people. Mrs. F. G. Rnowier, Christ Church, Evening Guild. WHIPPED FRUIT SALAD 2 cups white cherries canned 2 cups diced pineapple JELLO SALAD packages lemon jello cups pineapple juice tbsp. knox gelatin in 5 cup of water Add heated pineapple juice to jello and gelatin. Stir till dis- solved. Add large tin crushed pineapple and small bottle of stuffed olives, plus 14 cup sliced almonds and 1 cup diced cel-| ery. Leave till set. Serves 6 to 8. | Mrs. D. C. Lowe, Oshawa Jaycettes. FRUIT SALAD DRESSING 14 cup pineapple juice 14 cup lemon juice eggs licup white sugar 14 cup whipping cream Beat eggs and add sugar and fruit juices. Cook over boiling | water until thick. Add whipped cream just before serving. Serves 6-8. Mrs. W. G. Edwards, Oshawa Jaycettes. PINEAPPLE DELIGHT SALAD 1 large can pineapple tidbits | 12 1b. marshmallows (cut into Heat soup and add to gelatine. Add broken up cream cheese to hot soup mixture, and beat until smooth. When cool, add green pepper, celery, onion and peas. Turn into mold. Approx. 16 servings. Mrs. William Holland, Afternoon Guild Branch of WA, Christ Memorial Church. 2 JELLIED CABBAGE SALAD 1 pkge. lemon jello 13% cups boiling water 1% cup mild vinegar 114 cups chopped cabbage 15 cup celery, chopped 12 olives 2 tbsps. onion 14 tsp. salt pepper and paprika Ib, 'Wan J Dissolve the jelly powder in pieces : boiling water when lukewarm |! , small bottle of cherries add vinegar. When the mixture | 2 pint whipping cream is cold and beginning to thicken, |, T*SSIng: add remaining ingredients. Mix | > ©88 yolks well, and pour into cold wet juice of 1 lemon moulds. Serve on crisp lettuce. |! tbsp. sugar cup crea Mrs. S. Windover,| 7*.SUP m . { (Cook dressing ingredients Westmount Home and Schoel : : = Ass iation | Until thick and let cool.) Whip rest of cream; mix schino cherries Method: Mix well and let stand in re- frigerator overnight. Serve on lettuce. This amount serves 8- 10 people. Mrs. E. Reading, Christ Church, Evening Guild. COLE SLAW SOUR CREAM DRESSING 32 small head green cabbage 2s small head red cabbage Slice cabbage into fine shreds and keep it crisp in salted ice water until ready to serve. At that time drain cabbage thor- oughly and add dressing. To make this smooth sour cream dressing: 1 egg 1%5 tbsps. sugar 1 tbsp. flour tsp. salt tsp. dry mustard dash cayenne pepper 4 cup white vinegar 2 cup milk 15 cup sour cream Blend egg in top of double boiler until just mixed. Now mix together sugar, flour, mus- whipped cream, dressing, pine- FROZEN FRUIT COCKTAIL | apple, marshmallows and cher- SALAD tard, salt and cayenne and add to beaten egg. Add vinegar 2 cups orange sections (man- darin) 14; cup almonds (blanched by hot water and chopped) cups marshmallows (quar- tered) eggs 2 2 2 thsps. sugar ; 14 cup light cream, top of milk Juice of 1 lemon : 1 cup heavy cream, whipping Directions: Combine well drained fruit and marshmallows and nuts in a bowl. Beat eggs until light and gradually add sugar, light cream and lemon juice. Mix and cook in a double boiler until like custard. Stir constantly and let cool. Whip the whipping cream and fold into the cus- tard mixture, then mix fruit and custard mixture together. Let chill for 24 hours prefer- ably. DO NOT FREEZE. : Serves 19. Mrs. George Edwards, Lawrie Cormack, Knox Presbyterian WMS. EDGAR'S 34 KING STREET WEST IN 2200 SHADES INTERIOR & EXTERIOR ° * PROFESSIONAL ADVICE AND COLOR SCHEMES PHONE RA 3-7351 PAINT & WALLPAPER (8 to 10 servings) | 1 can (15 ozs.) fruit cocktail | 6 ozs. (134 packages) cream | cheese 14 cup chopped cashews or | toasted almonds 1 cup miniature marshmallows 15 cup mayonnaise 14 cup sugar 3 ' tablespoons lemon juice 2- 3 cup icy-cold evaporated milk Drain fruit cocktail well. | Rinse and dry empty can,| three of this size are needed or use an empty pound coffee can, as the second mould. Soften cream cheese in a bowl. Blend in mayonnaise and sugar, then PLE TT EE FTI TELE KRESGE'S| Pi. br BEL YT REY Ld This Recipe for Convenient stir in marshmallows finely chopped nuts and drained fruit cocktail. Add lemon juice to well chilled milk and beat until it will hold a stifi peak. Fold Shopping Rates A Good Look! into cheese mixture lightly but thoroughly. Tint pale green if desired. Spoon mixture into pre- pared cans. Cover lightly with plastic wrap or aluminum foil. Freeze at least overnight. This frozen salad will keep for two or three weeks in freezer. When ready to serve, open bottoms of cans with can opener and leav- ing bottoms in place push salads out of cans to cutting board. Slice and serve on salad greens. Garnish with fruit and salad | dreccino | savings value G. C. Fioody, |§ SCI Vile Mrs. 10th Oshawa Scouts Auxiliary CUCUMBER SALAD (Serves 8) 1 lime jell-o powder 1 small cucumber 14 cup cottage cheese 14 cup Miracle Whip 1 tsp. vinegar Mix vinegar with Jello and partially set, Cut cucumber in chunks. Mix with cottage cheese and mayonnaise. When Jello- is ready, mix all together and pour into mold. When set turn . out on plate and decorate with sliced cucumber and sliced egg. Delicious with cold cuts. products locations An abundance friendliness ® A generous amount of Double portions of Loads of personal A well-balanced diet of Placed in convenient of Local interest at heart : Mrs. J. Maiel, Oaward Group, Harmony WA, Harmony United Church, Oshawa. Enjoy a. Cool Refreshing Drink STOP... . and be REFRESHED". ot our Soda Fountain ROOSEVELT SALAD 1 cup celery (diced) 13% cup white cabbage (shreds) 35 cup red cabbage (shreds) Ja cup green. peppers (chopped) 1 cup cooked carrots (diced) 1 cup cooked peas 1 cup mayonnaise ' Blend .all ingredients together and season fo taste. Serve on crisp lettuce and garnish with olive and pimento strips. Mrs. J. F. Gabourie, South Courtice Home-School DOWNTOWN OSHAWA 2 STORES TO SERVE YOU BETTER OSHAWA SHOPPING CENTRE