41 
Mix Potato Salad with tomato aspic. Place a row of sliced 
stuffed olives down the center of an oiled loaf mold. Fill with 
salad: and chill. Turn out on curly endive. Garnish with stuffed 
eggs and radish roses alternating. 
foe 
3. Garnish with thin slices of tomato topped with a slice of cu- 
cumber and a bit of horse-radish. 
4. Slices of ham or tongue spread with mustard and _ rolled 
loosely. 
5. Garnish with sweet gherkins, onion rings, and radishes. 
6. Mold in a melon mold; serve with a garnish of small peeled 
tomatoes stuffed with cole slaw and 1 teaspoon dill. 
served plain on lettuce and garnish with stuffed eggs moldec 
individually in tomato aspic. 
fruit Salad 
1 package lemon jello 1 grapefruit, divided in seg- 
1 cup seedless white grapes ments 
LS cup celery, diced 1 orange, divided in segments 
1 small red apple, diced, un- 1 cup Queen Anne cherries 
peeled 
Other fruit combinations may be substituted. 
Prepare jello by directions on the package. Mix with fruit. 
The mixture should be practically all fruit and very little excess 
liquid jello. Chill and serve very cold with any fruit salad dressing 
desire 
found. 
Variations 
1. Pour into a ring mold. When set turn on a bed of lettuce 
and fill center with cantaloupe balls and sprigs of mint. 
2. Mold in star shape and garnish with cream cheese balls rolled 
in nuts. 
3. Decorate bottom of loaf mold with sections of tangerines. 
Mold salad very firmly. 
Decorate sides of mold with half slices of pineapple and red 
maraschino cherries. 
Mold in a mixing bowl. Turn out on salad greens and gar- 
nish with semi-circles of cantaloupe, red sweet cherries filled with 
