Whipped Cranberry Dressing
| DIRECTIONS | INGREDIENTS | For 1 cup | For 1¾ cups | For 2½ cups | ||||
| 1. Chill until ice cold |  | PET MILK | | ¼ cup | | ⅓ cup | | ½ cup |
| 2. Wash, dry on towel, then put through medium knife of food chopper | | fresh, raw CRANBERRIES | | ⅓ cup | | ⅔ cup | | 1 cup |
| 3. Add | | SUGAR | | 4 teasp. | | 3 tablesp. | | ¼ cup |
| SALT | ¼ teasp. | ⅓ teasp. | ½ teasp. | |||||
| WATER | 4 teasp. | 2 tablesp. | 3 tablesp. | |||||
| 4. Boil 3 minutes, stirring often. Chill thoroughly. | ||||||||
| 5. Stir in | | SALAD OIL | | 4 teasp. | | 2½ tablesp. | | ¼ cup |
| 6. Whip chilled milk with cold rotary beater until light and fluffy. | ||||||||
| 7. Add | | LEMON JUICE | | 2½ teasp. | | 4 teasp. | | 2 tablesp. |
8. Continue whipping until stiff. Fold into chilled cranberry mixture. Serve on fruit salads or wedges of lettuce.