Variations. If desired, season the dressing 
with a little horseradish, or add crunchy style 
peanut butter. 
Main dish salads with apple 
Mix 1 cup diced or sliced raw apple with % 
cup celery and 1 cup of any of the following: 
Flaked tuna fish (7-0z. 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 3-ounce 
package of lemon or lime flavored gelatin and 
2 cups of water. Chill. Serve 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 ... 
1% cup sugar 1 cup apple juice 
2 tablespoons cornstarch 1 egg, well beaten 
1/4 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, stirring constantly. Cool 
slightly. 
Mash cream cheese with fork; beat into 
cooked mixture. Chill. 
Yield: About 1 cup. 
