Salt Lake Telegram | 1932-09-14 | Page 7 | Helping Homemaker

He Helping ping the Homemaker Horn A SUPPER PARTY Shrimp Salad Mold Cheesed Bars Olives Pickles Peach Dessert Coffee Salted Nuts Nub Shrimp Salad Mold for 8 S SOne One package lemon Jemon flavored gelatin gelatin gela tin mixture 4 13 cups boiling water I 2 tablespoons lemon juice 12 2 teaspoon tea teaspoon spoon salt 1 l cup shrimps 23 3 cup diced celery l 3 1 3 cup chopped ripe olives Pour water over gelatin mixture Stir until dissolved Cool Coot Add res rest of ot ingredients Pour into glass mold mole which has been rinsed out in cold wa Wa- ter Set in cold place to stiffen Un Un- mold on lettuce and surround with mayonnaise Cheesed Bars Bar Serve hot Twelve slices slices' white bread breads 4 table table- butler butter 12 2 cup up yellow ellow cream cheese 2 tablespoons salad dressing 1 l tablespoon chopped parsley 8 1 teaspoon tea teaspoon spoon salt Arrange bread slices in pairs Mix rest of ingredients until creamy Spread on half halt slices of bread Cover with remaining slices Press PreS firmly Use sharp knife and cut off crusts Cut each sandwich into to four r bars Toast bars barsin in moderate oven until well wel browned on all aU sides Serve Servo at once Peach Dessert Serving 6 Two cups crushed fresh peaches l 1 cup sugar 1 teaspoon vm vanilla ill a. a 2 1 teaspoon almond extract 8 1 teaspoon salt 3 egg whites beaten 1 cup whipped cr cream am Mix peaches and sugar Let stand five minutes Add rest of ot ingredients Pour into tray in mechanical refrigerator refrigerator ator and let stand for tor four hours Serve in glass dishes This dessert can be frozen by pouring into a a mold sealing tightly and burying four hours In four parts of chopped ice fee to one part of ot coarse salt Childrens Children's Party Refreshments Chicken Sandwiches Peanut Butter Sandwiches Hot Chocolate Marshmallows Vanilla Ice Cream Sponge Cake Stick SUck Candy