Fish Mousse

4 small beets, cooked 1 1/2 cups hot water from beets 1 1/2 tablespoons Knox gelatine 3/4 cup cold water 1 1/2 cups cooked flaked halibut.

1 1/2 green peppers 4 small cooked carrots 1 teaspoon Morton's salt 1/8 teaspoon pepper 1 1/2 teaspoon Worcestershire sauce 1/8 teaspoon paprika.

Soak gelatine in the cold water and add hot beet water. Stir until dissolved. Add the vegetables, cut fine, and the halibut, then the seasonings. Combine well and pour into cold wet mold and chill thoroughly. Serve in slices on lettuce with mayonnaise. Other fish, including salmon, may be used.

Mrs. Ralph E. Brown.

Shrimp Salad

2 cans Campbell's bouillon soup 1 cup water 4 cans dry shrimp 1 bottle capers.

1 stalk celery.

1/2 envelope Knox gelatine.

2 hard boiled eggs, sliced.

4 fresh tomatoes 1 cucumber.

Salt.

Mix the gelatine with the water and add to the hot soup. Add vegetables, shrimps, and capers, and salt to taste. Place the hard boiled eggs in the bottom of a mold and pour the mixture over. When firm, serve on a plate garnished with lettuce. This may be molded in an angel cake pan and served with the center hole filled with salad dressing topped with whipped cream.

Mrs. Ralph E. Brown.

Potato Salad

Cold boiled potatoes cubed small Celery, chopped Cucumber, chopped Onion chopped fine Pickle, if desired Raw carrots, ground.

Mix ingredients well with Wright's Mayonnaise salad dressing and garnish with more of the ground raw carrots and chopped hard boiled egg.

Avis Grant Swick.

Vegetable Salad

1 package lemon jello 1 small can sliced pineapple.

1 cucumber 1 green pepper 1 pint water.

Dissolve jello in the water when boiling. Let cool and stiffen slightly. Then add fruit and vegetables all cup up, and pour into individual molds to harden. Serve on lettuce with mayonnaise.

Helen Davidson Hawes.

(Note: Knox gelatine with sugar may be substituted for jello).

Fruit Jello Salad

1 can sliced pineapple 1 can peaches.

2 packages lemon jello 1 can fruit salad.

Dissolve jello in two cups of boiling water, stir, and pour into this the fruit juices. Pour this over the sliced fruit and put in ice box to cool. Slice in squares and serve on lettuce leaves with mayonnaise.

Almira Johnson Drew.

Fruit Salad

Dressing

Yolks of 4 eggs beaten well 2 tablespoons sugar Juice of 1 lemon.

Pinch of salt 1/4 cup milk 1/2 pint Bowman's cream whipped.

Mix eggs, sugar and lemon, then add milk slowly. Boil to thicken and add the whipped cream when mixture is cold.

Fruit

1 can pineapple 1 pound grapes or 1 can cherries.

Marshmallows cut up Salted almonds, chopped 6 bananas.

Chop fruit and drain for two hours. Serve cold on lettuce with above dressing.

Mrs. Paul Morrison.