Iron County Record | 1965-07-22 | Page 2 | Jellied Cottage Cheese & Peach Ribbon Salad

I vo : v fxvi ) vw. . t-- J fork EYE SPARKLING, TABLE SPARKLING, PALATE SPARKING luwioun goodnrM for Sundays, Mrintfay, rnd ALL DAYS. r-AM. tL p l juiiicu vunayc viiccsc Peach Ribbon Salad (6-8 servings A made-yesterday salad which possesses glamour as well as nourishing goodness is a delight to the busy homemaker. The recipe's two-part making results in a layer of the canned sliced cling peaches jelled in their own syrup and a creamy white layer of jellied cottage cheese, pretty to look at and delightful to eat because of its flavor contrast. Salad dressing may be French, mayonnaise or cooked dressing with whipped cream folded in, though this is the sort of salad -that's mighty tasty without a dressing. Part 1 Jellied Peach Layer 1 package lemon-flavored gelatin 1 2V4 size can sliced cling peaches 'Drain peaches. Heat syrup from the peaches (2 cups) to the boiling boil-ing point and pour over the gelatin. Pour a little of this into the mold you plan on using. When just starting to congeal, arrange sliced drained peaches in a pattern in the gelatin. Then, when remaining gelatin is cooled and starting to congeal, pour over the peaches. Place peach gelatin in refrigerator to chill while preparing cottage cheese layer. Part 2 Cottage Cheese Layer 1 tablespoon plain gelatin 4 cup cold water 1 cup cottage rhec-n i cup milk '4 teaspoon salt to 1 cup mayonnaise Soften gelatin in cold water, then place over hot water to dissolve. Combine milk and cottage cot-tage cheese which has been pressed throuh a sieve, and salt. Add gelatin, stirring well. Fold in mayonnaise. One tablespoon lemon juice may be added. Pour cheese mixture over jellied peaches. Return mold to refrigerator. refrig-erator. To serve, turn out on chilled plate. Garnish as desired.