Variations. If desired, season the dressing 

 with a little horseradish, or add coarsely 

 ground peanut butter. 



Main dish salads with apple 



Mix 1 cup diced or sliced raw apple with J^ 

 cup celery and 1 cup of any of the following: 

 Flaked tuna fish (7-oz. can); chopped cooked 

 pork, ham, veal, chicken, turkey; diced cheese. 

 Moisten with tart french dressing or mayon- 

 naise and serve in lettuce cups. Four servings. 



For a jellied salad. Fold the above ingredi- 

 ents — except the dressing — into a partially 

 thickened gelatin mixture made from a package 

 of lemon or lime gelatin dessert powder and 2 

 cups of water. Chill. Seiwe with the dress- 

 ing. Jellied this way, the recipe makes 6 

 servings. 



Dessert salad 



Sprinkle diced apples with lemon juice. Add 

 chopped dates, raisins, or grapes. Mix with 

 marshmallows or cream cheese cut in small 

 cubes. 



Apple juice salad dressing 



For fruit salads . . . 



% cup sugar 1 cup apple juice 



2 tablespoons cornstarch 1 ess, we " beaten 



% teaspoon salt 1 3-ounce package cream 



Juice 1 lemon cheese 



Mix dry ingredients, add fruit juices, and 

 blend. Cook over hot water 20 minutes, stir- 

 ring frequently. 



Slowly stir into egg. Return to heat and 

 cook 5 minutes, Stirling constantly. Cool 

 slightly. 



Mash cream cheese with fork; beat into 

 cooked mixture. Chill. 



Yield: 1 cup. 



