The Lexington advertiser. [volume] (Lexington, Miss.) 1904-1985, 1948-07-01
SALAD SUGGESTIONS
III
FRANCES
FORTENBERR1
Home Economies
Director Miss. Powe
& Light Co

icy cold as it a possibly be.
Here are a few recipes fer
warm-weather salads.
Nodded Pickle and Vegetable
Salad
1 pkg. lemon gelatin
2 cups water
u cup chopped sweet pickle
IL cups shredded carrots
IL cups shredded cabbage
Fresh tomato sections
Dissolve the gelatin in water
according to directions on the
package; chill until syrupy. In
the bottom of a mold. place sweet
pickle. Cover with a layer of
shredded carrots and a final layer
Of shredded cabbage. Pour gelatin
mixture over vegetables. Chill un-
til firm. Unmold on crisp lettuce.
Garnish with tomato sections and
mayonnaise or salad dressing.
Frozen Cheese and Date Salad
2 3-oz. pkgs. cream cheese
Y cup maple syrup
/ cup heavy cream
n cup nutmeats
n cup chopped dates
III cups diced bananas or pine
apple
Cream the cheese until very
soft. Add maple syrup, Whip
cream until stiff. Fold into cheese
mixture. Add dates, bananas, or
pineapple, and nutmeats. Pour
into refrigerator tray. Place in
the freezing compartment of your
refrigerator. Freeze until firm.
Slice and serve on lettuce or alone
as a dessert.
Shrimp Salad on Avocado Halves
5%-oz cans g cups) shrimp
1 cup chopped celery
2 tbsp. chopped olives
1 tbsp. capers
Mayonnaise or cooked salad
dressing
I tbsp. chilli sauce
1 tsp. Worcestershire u
Il -tbsp dry mustard
3 avocados
Lemon juice
Watercress
1 large green pepper
Lettuce
Remove black vein from back
Of shrimp. Add celery, olives and
capers. Mix 1/3 cup mayonnaise
or salad dressing with chilli sauce.
Worcestershire sauce and mus
tard. Combine with shrimp mix
ture. Cut avocados in half length
wise; remove seeds. Sprinkle cut
surfaces with lemon juice. Fill
with shrimp mixture. Garnish
with watercress. Cut stem end
off green pepper; remove core.
Fill green pepper with mayonnaise
or salad dressing. Arrange avo-
cados around green pepper on let
tuce. Chill thoroughly in refrige-
rator. Makes 6 servings.
Nodded Chicken Salad
1 envelope Il tbsp.) unfla-
vored gelatin
u cup cold water
1 cup mayonnaise or cooked
salad dressing
~ cup chopped celery
2 cups chopped cooked
chicken
u cup diced pimento
Pickles, stuffed olives or rad
ish roses
Soften gelatin in cold water;
dissolve over hot water. Add to
mayonnaise or salad dressing. Fold
in celery, chicken, pimento and
more dressing if necessary. Turn
into individual molds. Chill in re-
frigerator until firm. Unmold on
lettuce. Garnish with pickle fans,
stuffed olives or radish roses.
Sunshine Salad
Serves 6-Ring Mold
Dissolve 2 pkgs. lemon Jello in
2 cups boiling water. Add ! cup
pineapple juice, 2 cups crushed
pineapple. 1 cup grated raw ar
rots.
Pour into well CREASED mold and
place in refrigerator to CONCEAL.
Turn out on bed Of curly endive
or lettuce and garnish with canned
pear halves or peaches. Serve
with mayonnaise.
Peach and Raspberry Salad
Serves 6-Ring Mold
Dissolve 2 pkgs. raspberry gela-
tin in 3 cups hot water. Cool
slightly. Arrange in bottom of
mold.
1 No. 21a can sliced peaches or
fresh peaches.
Pour half of gelatin over
peaches and place in refrigerator
to CONCEAL.
Pour over peaches can
drained raspberries or 1 box
frosted raspberries.
Pour remaining gelatin over.
CONCEAL in refrigerator. Serve on
lettuce with mayonnaiss and
whipped cream.
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