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• 1 tablespoon (1 envelope) unflavored gelatin
• 1/4 cup cold water
• 2 cups fruit cocktail
• 1/2 cup mayonnaise
• 1 cup heavy cream, whipped (or whipped topping)
• 1/3 cup maraschino cherries

Soften gelatin in cold water and dissolve over hot water; cool slightly. Add fruit cocktail with syrup. Fold in whipped cream and mayonnaise and pour into refrigerator tray. Place cut cherries on top and freeze until just firm. May be chilled in molds until firm instead of being frozen. makes 6 servings.

• 1 cup pineapple juice
• 2 tablespoons flour
• 1/2 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 tablespoons lemon juice (or kalamansi juice)
• 4 slices pineapple
• 2 oranges
• 1/4 cup nuts
• 10 marshmallows
• 8 maraschino cherries
• 2 cups whipped cream (or other whipped topping)

Make a paste of flour and a little pineapple juice. Add remainder of juice gradually. Add butter, sugar and salt; cook in top of double boiler for 10 minutes. Add beaten egg and cook longer with constant pineapple, oranges, nuts, marshmallows, and cherries. Fold in whipped cream. Put in refrigerator and freeze. Makes 4-6 salads.

• 1 box lime gelatin dessert powder
• 1 cup nuts
• 1 small size package cream cheese
• 1 cup crushed pineapple

Dissolve gelatin powder in 1 cup boiling water. Slowly blend softened cream cheese into gelatin. Add nuts, pineapple (drained) and pour into mold. This may be used as dessert with a serving of whipped cream, or as a salad it may be garnished with avocado slices or with other things as desired.

• 1 3-ounce package lemon or lime flavored gelatin
• 1 cup hot water
• 1 cup cold water
• 2 teaspoons lemon juice, fresh, frozen, or canned
• 1 cup honeydew melon balls

Dissolve gelatin in hot water. Add cold water and lemon juice. Let stand 10 to 15 minutes, then strain. Chill till slightly thickened. Add melon balls. Pour into 2 1/2 cups melon mold. Chill until firm. Unmold onto ruffle or lettuce. Garnich platter with watercress, if desired. Makes 4 to 6 servings.

• 3 ripe mangoes
• 1/2 cup finely chopped sliced onion
• 1 cup mayonnaise
• 1 cup cream or chilled evaporated milk
• 1 stick white gulaman
• 1 1/2 cups water
• 3/4 cup sugar
• salt
• 1 cup shredded buko (young coconut)

Cut the meat of the mangoes into cubes or scoop with potato ball-er. Shred the buko. Mix and season with salt and sugar (about 1 teaspoon salt and sugar (about 1 teaspoon salt and 1/3 cup sugar) according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar. Cool in refrigerator. Meanwhile, cook the gulaman with 1 1/2 cups water and 1/4 cup sugar. When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman. Mix well. Pour this mixture into a mold. When set, put on a platter and garnish with red cherries and parsley. If cherries are not available, red gulaman may be prepared as a substitute (the mango can be substituted with other fruits)

• 1 cup lettuce
• 1 cup string beans, cooked and drained
• 1 peeled onion, sliced
• 1 hard-boiled egg, sliced
• 1/2 cup kalamansi juice
• 3 tomatoes
• 2 cups dice, cooked potatoes
• 1/4 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon vetsin

Wash the lettuce, separating the leaves. Arrange in salad bowl. Arrange alternate layers of string beans, tomatoes cut in eights, potatoes and onion. Thoroughly toss the salad with dressing made by beating together with fork the remaining ingredients, garnish with hard-cooked eggs.

• 5 good-sized tomatoes
• 1 cup diced celery
• 1 cucumber, peeled and diced
• 1 tablespoon finely chopped onion
• 1/3 cup mayonnaise
• Lettuce
• Salt to taste

Wash the tomatoes, cut the stem end, and scoop out centers. Dice centers and combine with celery, cucumber, onion and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce.

• 1 package lemon-flavored gelatin
• 2 cups boiling water
• 1/2 teaspoon grated onion
• 2 cups shredded tender, crisp cabbage
• 1/2 cup grated raw carrots
• Lettuce
• Mayonnaise

Dissolve gelatin in the boiling water; add salt, cool and chill. Meanwhile prepare vegetables. When gelatin is slightly congealed. When gelatin is slightly congealed, fold in onion, cabbage and carrot. Pour into 3 to 4 cup molds or individual molds that have been rinsed with cold water and chill until firm. Unmold and serve on lettuce on individual salad plates. Serve with mayonnaise.

• 2 cups kangkong, steamed
• 2 big tomatoes, sliced
• 1/2 cup malunggay leaves, steamed
• 2 sweet red and green peppers
• 1 cup shredded singkamas
• 1/2 cup french dressing

Soak ingredients in half of the French dressing for a few minutes and chill if possible. Arrange on a plate, putting kangkong and malunggay mixture at the center, sweet peppers, singkamas and tomatoes alternately. Pour remaining French dressing and serve.

• 5 medium pared, cooked potatoes
• 1 teaspoon salt
• 2 tablespoons chopped green onion
• 2 tablespoons chopped pimiento
• 3 hard-cooked eggs
• 1 1/4 cups mayonnaise
• 1/4 cup dice celery

Dice potatoes and sprinkle with the salt. Add remaining ingredients and mix gently. Season to taste with salt and vetsin. Chill two hours. Makes 8 servings.