Our favorite recipes (Stake Relief Society, 1954)

3/4 cup sugar 1 tsp. paprika 1 tsp. salt l tsp. onion juice 1 tsp. dry mustard 1/4 cup vinegar l tsp. celery seed 1 cup salad oil Mix dry ingredients. Add vinegar. Add salad oil in four parts beating with rotary beater until thick. Ann Dee FRENCH DRESSING 3/4 cup salad oil 4 tbs. paprika 4 tbs. vinegar 1 tsp. salt 1 tbs. sugar 3 tsp. celery salt 1 tsp. mustard 1/8 tsp. onion salt Mix and beat well. Grettle Haglund MOLDED SHRIMP SALAD 1 c. Tomato Soup (not diluted) 2c. diced celery 1 six-ounce pkg. of cream cheese 1/4 tsp. salt 2 tsp. vinegar lc. mayonnaise 1 small. onion grated 1 pkg. knox geletin 1 small green pepper - cut fine 1c. shrimp or crab or lobster Directions; Heat soup, add cheese. Beat until smooth. Add geletin, dissolved in i c. cold water. Cool and add other ingredients. Pour into mold. Westchester FRUIT SALAD DRESSING lc. sugar 2 tbs. (rounded) corn starch 1c. boiling water Juice & rind 1 lemon & 1 orange Mix dry ingredients and add juices and rind. Add boiling water. Stir and cook until thick and clear. Cool and add whipped cream. June Stewart CHERRY SALAD 2 packages cherry jello 2 cups boiling water 2 cups canned cherry juice When jello is beginning to set, pour part of it into a mold and arrange avocado slices and large black canned cherries in jello. Pour the rest of jello over the fruit. Place in refrigerator until ready to use. Serve with your favorite dressing. Jane Rawson MOLDED CHERRY SALAD 1 pkg. cherry jello) 1 cup boiling water) cup cherry juice) 1/2 cup cold water mix with Jello, dissolve well. Add 25 Bing cherries cut in half. Add 1 small can crushed pineapple. Chill and serve. Thyra Stoddard RECEPTION SALAD 1 package lemon jello Juice from 1 large can crushed pineapple Water - add to juice to mke 2 cups liquid 2 packages cream cheese 1 small can pimento Crushed pineapple from above can 1/2 cup celery cut fine 2/3 cup walnut meats - cut fine 1/8 tsp. salt 1/2 pint whipping cream - whipped Dissolve jello in liquid. Set aside until it begins to thicken. Blend pimento with cream cheese and add with crushed pineapple, celery, salt, and nuts to semi-set jello. Fold in whipped cream. Place in refrigerator to stiffen. Serve in squares. Garnish with stuffed olives. Christine Robinson MAMMIES CORAL SALAD 1c. cold water 1 1/2 c. mixed chopped onion, 1 box gelatin (4 envelopes) green pepper & cucumber 3 cans tomato soup Juice of one or two lemons 1 can cold water 1 1/2 c. mayonnaise 6 small pkg. cream cheese 2 bay leaves 2c. chopped celery Salt and pepper - Soak gelatin in cold water. To 3 cans soup and 1 can water, add 2 bay leaves, salt and pepper to taste and heat to boiling point -- do not boil. Let stand a few minutes. Mix small amount warm soup to cream cheese and stir until smooth, then add remaining soup. When cool, add all remaining ingredients. Put lemon juice in mayonnaise and fold in last. This salad sets in refrigerator in 2-3 hours. Serve on lettuce leaf, very cold. Serves 25. Grettle Haglund TOMATO ASPIC 1 qt. stewed tomatoes 2 tbs. plain gelatin 1 smll onion sliced thin — 3 c. cold water l bay leaf Mayonnaise l tap. salt Onion rings 1 tbs. sugar Salad greens Heat tomatoes to boiling point with onion and bay leaf, then remove leaves. Add gelatin, soaked in cold water and stir until dissolved. Turn into mold rinsed with cold water. Chill until firm. Serve with mayonnaise with whipped cream added. Garnish with onion rings, cole slaw and salad greens. June Stewart FRENCH DRESSING 1 tsp. mustard 3/4 c. vinegar 3/4 c. sugar 3/4 c. wesson oil l tbs. flour 1 can Campbells tomato soup 1/2 tsp. salt 1 medium onion grated Mix dry ingredients. Add others and shake in bottle. Drop a garlic clove in dressing. For variation: Add roquefort cheese broken in pieces just before serving. June Stewart om Y Breed i p} ae