Show lit alsto ix i x wv r vs wj aj 7 qa A V C it T A v P L t W it 1 I V K A A N serve taste tempting salads for summer see rec recipes ipe below beloli salad days THERES NOTHING quite so cooling as a jellied salad brightly garnished with c crisp r i s p greens theres nothing quite so delicious as w well e I 1 I 1 chilled i fruit or ve vegetables geta attractively arranged on frosty looking lettuce watercress or endive k you can m make ake a meal out of 0 a salad pro tein rich or if you prefer you can combine both the salad and dessert course into a luscious fruit salad jellied tomato salmon mold hold serves 8 10 2 envelopes plain gelatin 14 cups water and juice from salmon 1 lois ounce can condensed tomato soup soul ia 1 3 ounce package cream cheese 1 tablespoon grated onion 1 IG ounce can salmon drained well 2 36 S cup mayonnaise soften gelatin in ah c cup u P wafer wat er combine soup and remaining water heat to boiling remove from heat add softened gelatin and cream cheese beat with rotary beater until smooth cool add onion salmon and mayonnaise pour salad into a greased 8 inch mold chill thoroughly tomato aspic ribbon loaf serves 8 10 layers I 1 and 3 2 envelopes unflavored gelatin ai cups canned tomato juice 2 teaspoons 0 ons onion juice 12 teaspoon salt layer 2 1 vt teaspoons unflavored gelatin 2 tablespoons cold water beggs 4 cass hard cooked and diced dicea 1 cup finely chopped celery 11 cup finely chopped green pepper vt cup light cream 1 teaspoon prepared mustard 1 l cup mayonnaise 1 teaspoon salt layer 1 soften gelatin in aj cup cold tomato juice heat balance of juice to a 1 full boll boil add onion juice salt and gelatin stir until gelatin Is aab C thoroughly dis i solved P place I 1 a c e hall half of mixture in a loat loaf pan x x inches chill until firm layer I ayer 2 soften gelatin in cold water place over boiling water and stir until gelatin is dissolved add to balance of ingredients and mix well spread over first layer chill again until firm layer 3 pour remaining aspic over egg mixture to form third layer soften aspic it if necessary over hot water chill again until firm and garnish with salad greens slice to serve fruit hasket salad serves 8 2 avocados I 1 cup cottage cheese I 1 cup clip chopped pecans I 1 cup chopped ripe olives I 1 teaspoon minced parsley LYNN chial CHAMBERS BURS ME jellied tomato salmon Salmo nM mi sliced cucumbers potato chips assorted pickles toasted english 11 mud fruit jam lime sherbet butter cookies beverage recipe given S teaspoon salt 34 3 4 bananas 3 tablespoons lemon juice melon balls strawberries halved blueberries reach peach halves wedges es or slices of in ire pineapple water cress pare avocados halve filah FID hi with cottage cheese combined i nut meats olives parsley salt press two halves copt sprinkle v w lemon j arrange t on water c pass F ft dressing C bine s cup gar or light c syrup ssi and teaspoons enriched flour gral giai ly add cup vinegar cook low heat until smooth andelt and t stirring constantly add one OK spoon salt two teaspoons pap one tablespoon onion minced and two teaspoons celery i mix thoroughly pour 3 4 cupi oil into mixture very slowly ing constantly with rotary ti bt party chicken salad serves 8 10 3 cups cubed cooked aked celd ah 1 j cups diced dicea celery 3 tablespoons lemon jnice acup 1 cup seedless grapes acup I 1 cup toasted almonds 1 teaspoon dry mustard 1 VA teaspoon salt y 1 teaspoon pepper 1 tablespoon capers vt cup light cream acup 1 cup mayonnaise combine chicken celery L lemon juice chill one houa hour j grapes and almonds ingredients add to t 1 en toss garnish with sill ha hard d cook cooked d egg cool seafood sea food platter serves 6 ia 1 7 ounce can tuna acup 1 cup crab meat 2 cups shrimp 2 tablespoons fre french rich acup 1 cup diced dicea celery 1 fj 4 cup diced dicea cucu cucumber 2 tablespoons chopped raso 1 tablespoon capers 2 tablespoons lemon juice vi cup mayonnaise salt pepper paprika and crab nita t flake tuna move black line from shrof binate tuna crab meat and ahr s in french dressing 15 mcnutt W combine with r remaining main ing iw lents arrange al all i in lett let lettucia salad bowl garnish with abdill am old ler 1 aa cress shrimp water c wedges ilos hostess te ss serves froin roa bowl pass more mayonnaise mayonna |