Fresh or Canned Fruits Add 1 cup sugar Dissolve raspberry gelatin in 1 cup hot water. Stir to dissolve, Add v2 cup of cold water and set aside to cool SALAD Ja cup mayonnaise or salad 1 large red apple, unpared (Turn to page 7) CASE GOLD SEAL Variet [o Most An Meal Put raw cranberries and Y Y orange (quartered and seeds ui Or : : : re red) through food chop- ° Fruit-flavored salads, using blending lightly. Serve on] '¢move PE 1 I Ww ed U d E either fresh or canned fruits, |lettuce leaf. Makes 1'2 per, Aud Su CR arrant se quipment are a versatile addition to/|cups. eu a ie hE oY any meal, whether it be a "9. Io ROI. us . ig Ee luncheon or a dinner. Fresh| ORANGE-TUNA SALAD |Orange HiRlare, DOUF, OI 3 Case 611B - Tractor fruits combine well with| 1 7-0z. can tuna, drained large = Yio : is o! i I ah on many foods to make delect-| uaked in medium sized smaller molds anc 3 Case 411B - Tractor able salads pieces til firm. Serves 4 to 6. FRESH ORANGE AND 1 teaspoon grated orange John Deere B - Tractor CHEESE SALAD peel . oh: out ito CRANBERRY APRICOT : tease. SMa orange, peeled, cut in SALAD . 1 cup cottage cheese bite-size pieces, drained | 114 cups radberry juice Case T10 - Trailer Mower 1 tablespoon grated orange ; i 8 (12 cup) cocktail 1H - 3 Section Spring Tooth peel % cu iced celerv ranges. be j 2 cup diced celery I envelope unflavored ges, pee leg, ol ow 2 tablespoons sliced stuffed, gelatine Size eces, p bore 3.8 rn . olives 1 tablespoon lemon juice cu : 5 to 4 tablespoons mayon.| 1, ‘2blespoon lemon juice |ll MM - 3 - 14" Trip Bottom Plow easpoon sugar naise cots (drained) Ya cup coarsely chopped peanuts, pecans or walnuts 2 tablespoons mayonnaise Combine flaked tuna, grat- ed peel, drained orange piec- es, celery and sliced olives, Ya cup blanched slivered almonds Measure 's cup cranberry Case Power & Equipment Co. RHEEMS, PA. 0 1 3 c i odie S . . . Combine all ingredients, moisten with mayonnaise. juice Sprinkle gelatine on | Serve on lettuce. Makes two top. Heat 1 cup cranberry ae cups. ais juice. Remove from heat. Stir in gelatin, retaining % cup cranberry juice and lem- on juice. Chill until thicken- ed. Stir in apricots and al-|}| monds. Pour into lightly oil-|}| ed 1 pint mold or 4 (12 cup){}| molds. Chill until served. Un- mold on favorite greens. Makes four servings. Prt; 1, ne CRANBERRY HARVEST SALAD 1 pound can cranberry sauce, crushed 1 envelope unflavored gel- atine 2 tablespoons cold water 2 tablespoons lemon juice 1 cup gingerale, 34 cup unpeeled apple, diced 3 cup diced celery 15 cup chopped nutmeats Crush cranberry sauce with a fork. Soften gelatine in cold water; place cup with gelatin in pan of boiling wa- ter and heat until gelatine is dissolved. Stir into cranberry sauce. Cool slightly. Add lemon juice and gingerale & mix well. Chill in refrigerat- or until mixture begins to congeal. 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