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<strong>JELL</strong>-O SALADS<br />
VEGETABLE & CHEESE SALADS<br />
APRIL SALAD<br />
1 package Lemon Jell-O Cup olives, finely chopped<br />
1 pint boiling water lj^ teaspoons chives, finely chopped, or<br />
1 pimiento, cut in strips 1 teaspoon onion juice<br />
2 hard-cooked eggs, coarsely cut 1 tablespoon vinegar<br />
1 cup celery, finely chopped % teaspoon salt<br />
DISSOLVE Jell-O in boiling water. Chill. Decorate mold with pimiento. When<br />
Jell-O is slightly thickened, fold in remaining ingredients. Turn into mold.<br />
Chill until firm. Unmold. Garnish with Hellmann's Mayonnaise. Serves 6.<br />
CARDINAL SALAD<br />
1 package Lemon Jell-O 2 teaspoons onion juice or<br />
1 cup boiling water grated onion<br />
% cup beet juice 1 tablespoon prepared horse-radish<br />
3 tablespoons vinegar % cup celery, diced<br />
H teaspoon salt<br />
1 cup cooked beets, diced<br />
DISSOLVE Jell-O in boiling water. Add beet juice, vinegar, salt, onion juice<br />
and horse-radish. Chill. When slightly thickened, fold in celery and beets.<br />
Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with<br />
Hellmann's Mayonnaise. Serves 8.
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