3 cucumbers (medium to big)
2 T. salt

Dressing:
1 T. sesame seed oil
2 tsp. green onion (chopped)
1 T. soy sauce
1 tsp. sugar (may require less)
1 tsp. cayenne pepper
White vinegar to taste
1 tsp. crushed garlic (start with 1 tsp.)

Can be made several hours before serving. Slice cucumbers horizontally, then slice very thin. Add salt and mix thoroughly. Wait an hour and then squeeze dry (can be done by putting cucumber in cheese cloth and wringing). Put in dry dish and pour dressing over. Mix thoroughly once more just upon serving.

This dish is done to taste, so the measurements are approximate.

1 1/4 c. hot water
1 small pkg. lime Jello (dissolved in water)
1/2 c. mayonnaise (stir in until dissolved)
1 c. crushed pineapple (drained)
1 c. fine curd cottage cheese
1 1/2 T. horseradish sauce

Mix all ingredients and chill. Serves 8.

2 (3 oz.) pkg. blackberry Jello (Royal)
1 (8 oz.) cream cheese
2 c. boiling water
1/2 c. sugar
1 (15 oz.) can blueberries (drained)
1 c. sour cream
1/2 tsp. vanilla
1 (8 1/2 oz.) can crushed pineapple (drained)
1/2 c. nutmeats

Dissolve gelatine in boiling water. Drain pineapple and blueberries and measure liquid. Add water to make 1 c., and add to gelatine. Stir in blueberries and pineapple. Pour into a 2 quart flat pan and chill. When firm, blend cheese, sugar, sour cream and vanilla and spread over salad.

Sprinkle with nuts. Serve in squares.

1 pkg. orange Jello
3/4 large pkg. cream cheese (softened with a little cream)
1 (12 oz.) No. 2 can apricot nectar
1/2 c. pecans (chopped)
1 small can frozen orange juice

Heat nectar (not to boil), pour onto Jello, and add orange juice. Put 1/2 of mixture into round mold, and let it solidify. Mix cheese and nuts (with a bit of cream) and put on top of solidified mixture. When this is hard, add rest of juice and let solidify.

Preparation time about 2 hours. Serves 8.

1 pkg. lemon Jello
1 can consommé
1 can corned beef (chopped)
1 c. mayonnaise
3 hard boiled eggs (chopped)
1 1/2 c. celery (chopped)
2 T. chopped green pepper (optional)
1 T. grated onion or onion flakes

Add enough water to soup to make 2 c. Bring to boil and add Jello and stir until dissolved. Chill until slightly thickened. Add remaining ingredients and mold in (9x12) inch pan. Chill till firm. Serves 8 to 12.

1 (No. 2) tin shoestring beets
1/2 c. or less sugar
2 T. vinegar
1 pkg. lime or plain gelatine
1/4 tsp. ground cloves
Sour cream as desired
Water

Drain beets and reserve liquid. Add enough water to liquid to make 2 c. and place in saucepan with vinegar, sugar and cloves. Simmer for 5 minutes. Add gelatine and then beets. Pour into large mold or into individual molds and let set. Serve with garnish of sour cream if desired.
Serves about 8.

To make a perfect salad
There should be a spendthrift for oil,
A miser for vinegar
A wise man for salt and
A madcap to stir the ingredients up
And mix them well together.

2 cans fruit for salad (drained well)
Juice of 1 lemon
3/4 c. sugar
1 can bing cherries (drained well)
1 tsp. mild curry powder
4 T. butter (melted)

Put the drained fruit in a buttered 2 quart casserole. Pour the sugar and curry powder over. Squeeze 1 lemon over top. Drizzle 4 T. melted butter over top. Cover. Bake 1/2 hour at 350 degrees, stirring once. Cool 1 1/2 hours before serving.

2 (7 oz.) cans solid pack tuna or canned chicken
2 dozen seedless grapes
1/2 c. canned peas (optional)
2 c. cooked macaroni (cut fine)
2 dozen pimiento olives (halved)
6 hard boiled eggs (diced)
Salted almonds

Dressing:
1/2 pint cream (whipped)
3/4 c. Miracle Whip

Pour boiling water over tuna to remove oil. Keep in large pieces. Chill. Combine with remaining ingredients and add dressing. 6 to 8 servings.

6 to 8 large potatoes
Pepper to taste
2 bunches scallions
3/ 4 quart Hellman’s mayonnaise
1 stalk celery
1 T. prepared mustard
8 hard boiled eggs
salt to taste
Optional: sage, parsley, some sour cream

Cook potatoes. Drain and chop. Let cool. Chop eggs, scallions, celery. Add to potatoes. Mix in mayonnaise, mustard and other ingredients. This is a very flexible recipe. Just make sure that there’s enough mayonnaise. It can be topped with parsley, tomatoes, egg slices, etc.

P.S. This is a favorite with all children K - 30 years of age!

1 cucumber (sliced thin)
1 c. bean sprouts
1 carrot (sliced very thin)
1/4 c. parsley (chopped)
1 chicken breast (cooked)
2 oz. Yang Fen (Chinese vermicelli)
2 slices cooked ham
1 egg

Dressing:
1 to 2 T. soy sauce
Sugar to taste
1 T. vinegar
1/8 tsp. MSG
1 T. sesame oil
1 tsp. hot pepper oil
Salt to taste
3 or 4 cloves garlic (crushed)

Add salt to cucumber and carrot and let stand 1 hour. Squeeze water out. Shred chicken breast and ham. Add 1/8 tsp. salt to egg, 1 tsp. water and beat. Fry into very thin pancakes (2 or 3). Cool and slice into thin strips. Put bean sprouts into boiling water for 2 minutes, remove, rinse well with cold water. Soak Yang Fen in lukewarm water for 20 minutes, drain and cut in 3 inch sections. Arrange all of this on a plate for serving and refrigerate until ready to serve.
The dressing is made to taste so you will have to experiment with the exact proportions. If it is not hot enough, add a little cayenne.