Tomato Jelly

1 can tomatoes

1 medium sized onion

1 tablespoon mixed spices (whole)

2 tablespoons vinegar 1/2 to cup 1/2 sugar dash cayenne pepper

1/2 teaspoon salt 1 envelope gelatine 1/2 cup water

Method:

Boil tomatoes, onion and spices until well flavored, strain and add vinegar, sugar, pepper and salt. Dissolve gelatine in water, add to boiling mixture, pour into molds, and chill.

Marion Crater Davy, Xi.

Lima Bean Salad

2 cups cooked baby lima beans

1 cup diced celery

2 green peppers

3 large tomatoes

:hopped onions or chives salt and pepper French dressing

Method :

Slice tomatoes and place three small slices on a lettuce bed. Add other ingredients and French dressing.

Julia Pitkin Davenport, Xi.

Gelatine Fruit Salad

1 envelope Knox gelatine 1 cup cold water 1 can shredded pineapple pinch salt

1 can white cherries cream cheese juice of one lemon

Method:

Dissolve gelatine in cold water - set over teakettle until liquid is clear. Add the pineapple, juice and all, then the cherries stuffed with cream cheese. Add the lemon juice, salt, then mold and chill. Serve on lettuce with mayonnaise.

Harriet W. Davy, Xi.

Delicious Salad

1 tablespoon Knox's gelatine

1/2 cup cold water

1/2 cup boiling water

1 cup cucumbers cut up

1 cup canned pineapple, cut in small pieces

1/3 cup vinegar

1/2 cup sugar juice of 1 lemon

Method:

Soak gelatine in cold water, when dissolved pour into the boiling water, add vinegar, sugar, lemon juice, and let stand until it begins to harden. Then add the cucumber and pineapple. Put in mold which has been oiled with olive oil and chill.

Lois Goltra Heren, Xi.

Crabmeat Salad

1 envelope gelatine

3 tablespoons cold water

1 large can crab meat yolks of 2 eggs

2 tablespoons melted butter 3/4 cup milk

2 tablespoons vinegar

1 teaspoon salt

1 teaspoon mustard

1/2 teaspoon paprika

Method:

Shred crab meat with a silver fork. Mix the gelatine with water. Melt the butter in a saucepan and add the beaten egg yolks mixed with milk, vinegar, and seasonings. Cook mixture in a saucepan until it begins to thicken. Remove from fire, add gelatine mixture and when dissolved add crab meat. Pour into individual wet molds and chill. Turn out and serve on lettuce. This salad is more attractive if the mold is placed on a slice of tomato and is garnished with stuffed olives cut in half. Salmon or tuna fish may be substituted for the crab meat. Serves eight persons.

Alice E. Shurtleff Campbell, Xi.

Jello Salad

1 package lemon jello

1 cup boiling water

1 cup fruit juice

1 can grated pineapple (drained)

1/2 can white cherries two bananas

1/2 pint whipped cream

Method :

Dissolve jello in boiling water and when dissolved add the cup of fruit juice in place of the second cup of water required with jello. Then add the pineapple and cherries which have been pitted and stuffed with nuts. Add the bananas sliced thin and any other fruit desired. When it begins to harden beat in the cream, put in moulds.

Harriet W. Davy, Xi.