Line individual salad bowls with lettuce leaves. For each salad use 2 cups lettuce mixture and top with four tomato wedges, ⅓ cup ham, and ¼ cup cheese. Top with croutons. Serve with salad dressing of your choice. Jellied citrus-avocado salad _6 servings, ¾ cup each_ Lemon-flavored gelatin 3-ounce package Boiling water 1½ cups Grapefruit juice ½ cup Salt ¼ teaspoon Grapefruit sections, diced ½ cup Orange sections, diced ½ cup Avocado, diced 1½ cups Salad greens 6 leaves Dissolve gelatin in boiling water. Add grapefruit juice and salt. Chill until mixture begins to thicken; add fruits. Pour into individual molds. Chill until set. Unmold on salad greens. Breads White bread _2 loaves, 18 slices each_ Flour, unsifted About 5½ cups Sugar 3 tablespoons Salt 2 teaspoons Yeast, active dry 2 packages Milk 2 cups Shortening ¼ cup Shortening, melted, or oil 1 tablespoon Mix 2 cups of flour with sugar, salt, and yeast. Heat milk and ¼ cup shortening together until very warm (120°F. to 130°F.). Shortening does not need to melt. Gradually stir milk mixture into flour mixture. Add 1 more cup flour. Beat 2 minutes at high speed on electric mixer. Mix in enough of the remaining flour to make a soft dough that leaves the side of the bowl. Knead on a lightly floured surface until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap, then a clean towel. Let rest 20 minutes. _Grease two loaf pans, 9- by 5- by 3 inches._ Divide dough in half. Shape into loaves. Place in loaf pans. Brush tops with 1 tablespoon fat. Cover with plastic wrap. Refrigerate 2 to 24 hours. Remove from refrigerator. Puncture gently any air bubbles on surface with toothpick or cake tester. Let rest 10 minutes before baking. _Preheat oven to 375°F. (moderate)._ Bake 40 minutes or until done. Remove bread from pans. Cool on racks. Squash bread _1 loaf, 18 slices_