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Just before mealtime, un- mold and garnish your salad with carrot flowers and ripe olive slices. For the carrot flowers. remember to crisp the carrot curls ahead in ice water; then it will take only seconds to arrange them with the olives. Be sure to place carrot curls seam side down. If desired. serve with a dish of mayonnaise. Mrs. Lorna Woodhead. 510 Fairfield Avenue. Greenfield Park, uebec. 2 packages lime-flavored gelatin 1/2 cup sugar 1 teaspoon salt 11/2 cups boiling water 1% cups cold water 1/2 cup vinegar 2 tablespoons lemon juice 2 cups finely shredded cabbage 1 cup chopped celery “z cup chopped green Pepper M1 cup chopped pimento Mix gelatin, sugar and salt. Add boiling water and stir till gelatin dissolves. Add cold water. vinegar and lem- on juice; chill till partially set. Add vegetables; pour into six and one-half cup ring mold. Chill till firm. OLD-FASHIONED YCABBAGE-RAISXN SALAD 1 small head of cabbage, finely shredded (about 4 cups) % cup seedless raisins 2 tablespoons sugar 1/2 teaspoon salt 4 tablespoon salad dressing 1 tablepoon vinegar Combine cabbage, raisins, sugar and salt in a large bowl; let stand 1 hour to eason and mellow flavors. rain off any liquid. Mix alad dressing and vinegar in cup; spoon into cabbage ixture; toss to mix well. rs. Glenna Taylor, 09 Cells Road, ichmond Hill. CENTENNIAL SPECIAL SALAD 12 ounce can crushed pine- apple 1 package orange jelly powder (3 ounce size) envelope plain gelatine cup sugar pint whipping cream teaspoon salt tablespoons orange juice cup finely grated carrots teaspoon vanilla rain pineapple and add vater to juice to make one nd oneâ€"half cups liquid. eat until it boils. PERFECTION SALAD Dissolve gelatine in small mount of water and add elatine and jelly powder to iquid, stirring until dis- olved. Add sugar, salt and orange uice and chill until partially ;et. Stir in pineapple and tarrots. Whip cream until stiff, ldd vanilla and sugar to .aste. Fold the whipped :ream into the jelly mix- ;ure. Pour into jelly mould and chill until set. Decorate with cherries. Mrs. Clara A. Klages, 446 South Taylor Mills Dr., Richmond Hill. PRIZE-WINNING MOLDED WALDORF SALAD ‘ lsmall package Jello {lemon} cup boiling water cup cold water tablespoon vinegar teaspoon salt cup salad dressing cups unpeeled diced apples 1 cup diced celery issolve Jello in boiling *ater. Add cold water. Add ello. vinegar and salt to alad dressing. Blend well. hen partially set, stir in pples and celery. Pour into gfii-fibâ€"‘HH , quart mold and chill until ‘irm. Unmold. VIr. Glenna Taylor, I09 Gells Road, Richmond Hill. Richmond Hill For a firmer mold. particâ€" ularly in warm weather, add a little unflavored gelati‘n along with lime jelly pow- der. Mrs, Doreen Cole, 100 Mill Street. Chill for several hours - until firm. Makes six to eight servings. Stir in remaining ingredi- ents thoroughly. Chill until slightly thickened. Pour inâ€" to a four-cup mold. 1 tablespoon chopped pars- ley 1 teaspoon sugar 1 teaspoon grated onion or M1 teaspoon onion salt Dissolve jelly powder and salt in boiling water. Add vinegar and cold water; mix well. EGG SOUFFLE SALAD COLESLAW MOLD 1 package (3 ounce) lime jelly powder teaspoon salt cup boiling water teaspoons vinegar cup cold water cups shredded cabbage cup mayonnaise cup sour cream tablespoons diced pimi- ento 1 tablespoon prepared mus- tard N§§w$ww§ 1 small (3 ounce) pack lemon jello 1 cup hot water 1/2 cup cold water 2 tablespoons vinegar 1/.) cup salad dressing (Miracle Whip) salt pePDer Mix these ingredients togeth- er and cool in refrigerator until firm one inch from edge of bowl Take out and whip until fluffy. ADD 3 hard-cooked eggs diced 1/2 cup diced celery 1 tablespoon chopped green Pepper 1 tablespoon chopped onion 1 tablespoon chopped pimento Return to refrigerator and cool until firm. Serves eight to ten. Mrs. Donald Cowden. 448 Marybay Crescent. Richmond Hill. This salad takes about five minutes preparation time, makes ten to 12 servings and will keep for days in refrig- erator. Mrs. Sandra Gamble. 60 Laverock Avenue. Richmond Hill. 1 cup coconut 1 cup pineapple. crushed or chunks 1 cup sour cream 1 cup rainbow miniature marshmallows 1 cup mandarin oranges Mix ingredients together and allow to set for two to three hours in refrigerator. CREAMY MOULDED SALAD 1 package (3% ounces) lime jelly powder 1 cup liquid 1 can (7% ounces) evaporated milk V4 teaspoon salt 1 cup cottage cheese 1‘3 cup mayonnaise (Miracle Whip) 1,6. cup finely chopped celery 1'1; cup chopped walnuts Lé teaspoon grated lemon rind 1 can crushed pineapple (medium size can) Make one cup of liquid by using two tablespoons of juice from the lemon, syrup drained from the pineapple and water. RAINBOW SALAD Heat half the liquid to boiling and pour over jelly powder and stir until dis- solved. Stir in remaining liquid, salt and milk. Cool until partially set. Stir in remai- ningingredients. pour into a mold and chill. Mrs. Adelaide Fowler, 216 Essex Avenue. Richmond Hill . . Salads For All Seasons . . PARISIENNE SUMMER SALAD (Perfect accompani- ment with barbecued roast) Line a salad bowl with shred- ded spinach, Place on top. in attractive design: sliced cooked new potatoes sliced tomatoes peeled, sliced cucumber Sprinkle the whole with chopped celery and let fall into rings on top of salad a large sliced Spanish or white Italian onion. Pour the fol- lowing dressing over salad. Dressing [best if made day before) TOMATO CHEESE SALAD Mix together: 3 oz. cream cheese and 1 tablespoon cream Soften: 1 tablespoon gelatine in 1A; cup cold water Heat to boiling 2/3 cup of condensed tomato soup. Dis- solve soaked gelatine in hot soup, then blend in cheese mixture. Add: Put all ingredients in a glass jar and shake thoroughly. 1 cup salad oil 6 tablespoons white vinegar 1/4 teaspoon freshly ground Pepper 1/2 teaspoon salt 1/4 teaspoon dry mustard Vs teaspoon garlic powder or 1 clove garlic minced 14; teaspoon cayenne dash tobasco Teresa Flood. 421 Centre St. E” Richmond Hill. 1/2 cup salad dressing 6 tablespoons finely chopped celery 5 tablespoons shredded raw carrot 2 tablespoons finely chopped onion Pour into salad mold and let set. Mrs. H. R. Ludlow, 405 S. Fernleigh Circle, Richmond Hill. Heat half the liquid to boil- ing and pour over jelly pow- der, stirring until powder is dissolved. Stir in remaining liquid. salt and evaporated milk. Cool until jelly is partially set; stir in remaining ingre~ dients and chill until firm, Makes six to eight servings. Mrs. Joyce Sandham, 630 Thorny Brae Drive, Thornhill. LIME NUT CRUN CH SALAD 1 1 1 1 1% 1 1/2 1A1 1/2 2 Combine cup liquid package (3 ounce size) lime jelly powder can (71/2 ounces) evaporated milk teaspoon salt cups drained crushed pineapple cup cottage cheese cup chopped celery cup chopped nuts teaspoon grated lemon rind tablespoons lemon juice lemon juice and pineapple juice to make up cup of liquid, adding water if necessary. DOMESTIC AND INTERNATIONAL TRAVEL SPECIALIZING IN VACATION AND GROUP TRAVEL 80A YONGE ST. SOUTH RICHMOND HILL PHONE 884-9271 “travel” 80A YONGE ST. SOUTH RICHMOND HILL “Your Canadian Courier Around the World” CUCUMBER JELLY 1 package (3 ounce) lime Jello 1 cup boiling water 1 package soft cream cheese 3/; cup chopped green onions 3.4 cup chopped cucumber 3%: cup Miracle Whip salad dressing lxé teaspoon salt Dissolve Jello in boiling wa- ter and cool until partially set. then beat until fluffy. Fold in soft cream cheese. chopped onions and cucum- ber well drained. Add salad dressing and salt and blend thoroughly. Pour into mold and chill. Serves eight. Mrs. Jessie Harrington, 149 Yonge Street South, Richmond Hill. Serve with large frank- furters or German sausage, :rye bread and mustard. Mrs. William Lazenby, 24 Knollside Drive, Richmond Hill. nor GERMAN we’re a POTATO SALAD ieties of 6 baking potatoes (mealy) the world 1A3 cup vinegar 2 teaspoons salt 1/2 teaspoon pepper 1/2 - 1 pound bacon chopped 1 tablespoon sugar 3/; cup green onions 1/3 cup hot water Cook potatoes in salted boil- ing water. Peel and slice. Add salt, pepper and onions. Slice bacon very fine- and cook 'till crisp, do not re- move fat. Add vinegar and sugar and hot water to ba- con. heat to boil, then pour over potatoes and toss. Po. tatoes should be good and moist. Let stand in very low oven (150 degrees) for 1/é hour to season through. REFRESHING CUCUMBER SALAD 1 package lime jello 3/; cup boiling water 1/é cup mayonnaise lré cup sour cream 1/; cup lemon juice 1/é to 1 diced cucumber Dissolve jello in water. Add lemon and place in fridge to partially set. Mix remain- ing ingredients and fold into jello. Set in small mould and chill to firmâ€"about six hours. Mrs. Elizabeth Harris. 84 Apricot Street, Thornhill. CHICKEN CABBAGE SALAD Combine: 2 cups cubed cooked chicken 2 cups shredded cabbage 1/2 cup chopped celery 1/5 cup chopped green pepper 1/4 cup chopped sweet cucumber pickle (or relish) 1/41 cup Miracle Whip salt and pepper to taste Serve on lettuce and garnish with quartered tomatoes and hard cooked eggs. Teresa Flood, 421 Centre St. E.. Richmond Hill. Rice Arund The World There are over 7,000 var- ieties of rice grown around TANGY FRENCH DRESSING 1 can (10% ounces) tomato soup 1 teaspoon salt 1/5 cup honey 1/1 cup lemon juice 1 teaspoon paprika 2 tablespoons prepared mustard ' 2 tablespoons vinegar 1 tablespoon» grated onion 1 tablespoon Worcestershire sauce 3%: cup salad oil 1 clove garlic Beat all ingredients but oil and garlic until blended. then beat in oil gradually and add garlic. Makes one and one- half pints. Mrs. Jessie Harrington, 149 Yonge Street South. Richmond Hill. CHINESE % GOURMET TAKE - ou-r EXCLUSIVE CATERING SERVICE 2‘69 BAYTHORN DRIVE, THORNHILL OPENING HOURS: Mon. - Thurs. 3 p.m. - I Fri. and Sat. 3 p.m. - 1 Sunday 3 pm; - 1 FREE HOME DELIVERY ON ORDERS $4.50 AND OVER 10% OFF ON PICK-UP ORDERS $4.50 AND OVER 889-8613 889-8614 In the past 50 years, per capita consumption of cheese has gone from four pounds a year to twelve pounds. AUTUMN HARVEST J ELLIED SALAD 1 package (3 ounce size) orange jelly powder lyé cup boiling water 1% cups ginger ale 2/3 cup chopped apple 2/3 cup chopped celery 1/2 cup red grapes, halved and seeded 2 slices pineapple drained and cut up Dissolve gelatine in boiling water. Stir in ginger ale slowly. Chill until partially set. Stir in apple, celery, grapes and pineapple, Chill. Serves six. Mrs. Barbara Pinkerton, 21 Kings Inn Trail, Thomhill. Cheese Going Up! - Midnight 10 pm. Cookbook "13â€"7