OVERNIGHT SALAD
3/4 lb. Angelus Campfire marshmallows
1 can sliced pineapple
1 can white cherries
1/2 lb. white grapes
1/2 lb. Ideal nut meats
1 pint mayonnaise
1 pint whipping cream, whipped

   Method:  Drain juice and slice fruit.  Whip the cream, add to mayonnaise.  Soak gelatin in hot water, strain into dressing.  Cut angelus Campfire marshmallows in small pieces and add to cream and dressing.  Blend with fruit and let stand in refrigerator overnight.

Mrs. Catherine O'Byrne.

  FRENCH DRESSING
1 teaspoon Morton's salt
1/4 cup vinegar or lemon juice
1 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon C. & H. sugar
3/4 cup olive oil
1 tablespoon finely minced onion

   Blend together all ingredients.  Shake thoroughly before serving

Helen Doyle.

  SHEL-RONI AND TOMATO SALAD
8 medium size tomatoes
6 sweet pickles
1 hard boiled egg
2 tablespoons green pepper
2 tablespoons pimento
1/2 cup celery
   Morton's iodized salt
   Pepper
1/2 package American Beauty shel-roni
8 leaves of lettuce
1/2 cut Miracle Whip salad dressing mixed
   with
3  tablespoons vinegar
2 tablespoons cream

   Scald tomatoes and peel.  Cut off tops and remove all seeds and pulp and save same.  Place tomatoes on platter and chill.  Cook American Beauty Shel-Roni in salted water for 15 minutes.  Drench in cold water.  Cut in small pieces, sweet pickles, hard boiled egg, green pepper, pimento, celery and pulp from tomatoes, add to cooked shel-roni, season with Morton's iodized salt, pepper.  Lightly fold in Miracle Whip salad dressing.  When ready to serve fill tomatoes and place on lettuce leaf, garnish with salad dressing.

Mrs. E. D. Walker.