FoodNet

Anson County cook book

1928

Page 28 · 6 recipe records on this page

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Bring tomato soup to boiling point and add the cream cheese. Stir until smooth then add gelatine which has been softened in cold water. When mixture is partly cooked add the mayonnaise and chopped vegetables. Nuts may also be added. Chill in one large mold or small ones and serve in slices on lettuce garnished with olives and mayonnaise. — Mrs. R. E. Little, Jr. LETTUCE ROLLS 1 head lettuce V2 cup chopped nut meats 1 cupful cottage cheese V2 cup mayonnaise V2 cup seedless raisins, chopped Pinch of salt✪ Lettuce Rolls. Mix all ingredients together, use larger leaves of lettuce to spread mixture on and roll up like jelly roll. This makes about twelve rolls. If wished, these may be garnished with nasturtium blossoms. — Mrs. Elliot Boswell, Va. PINEAPPLE BAVARIAN SALAD 1 can No. 2 crushed pineapple 1 envelope plain gelatine 1 cup sugar Juice of one lemon✪ Pineapple Bavarian Salad. Boil pineapple and sugar together for five minutes. Dissolve gelatine in cup of cold water, add one cup boiling water, juice of the lemon, and pinch of salt. Add pineapple, and when the mixture begins to congeal, add pint cream, not whipped, and % lb. grated cheese. — Mrs. J. W. Massemore. FRUIT SALAD SPECIAL 6 medium sized apples, diced 1 large can pineapple, drained 1 cup celery, diced V2 pound chopped dates 2 tablespoons mayonnaise 1 pint raspberry or strawberry One-third cup chopped nut meats Jell-0 V2 pint whipped cream V2 pint whipped cream.✪ Fruit Salad Special Mix apples, celery, pineapple, dates, mayonnaise, and a fourth of the whipped cream. Arrange alternately with stiffened gelatine and the reast of the whipped cream in a salad bowl. Spread cream on top and sprinkle with nut meats. — Mrs. J. H. Tice. 75 v •«►> <♦>' <♦;♦ <♦>. <♦> •<♦> <♦> -<♦> w\WTOw:wvw:w:aNgf Scoggins Memorial Art Shop Largest and Most Modern Plant In the Carolinas. Charlotte Marble & Granite Works Cemetery Gate West Seventh St. and Southern R. R. Charlotte, N. C. Phone Hemlock 281 USE ROYAL BAKING POWDER TO OBTAIN BEST RESULTS TOMATO JELLY ASPIC 1 envelope unflavored gelatine 1 can tomatoes Mj onion 1 teaspoon celery seed or 1 cup chopped celery 2 tablespoons Tarragon vinegar 1 bay leaf 2 cloves Dash cayenne and allspice Sugar to taste✪ Tomato Jelly Aspic. Add V2 cup cold water to the gelatine and set aside to soften. Cook all ingredients together ten minutes, with the exception of the gelatine and vinegar. Pour into molds (which have been rinsed in cold water) and let stand over night. Serve in nest of lettuce leaves with mayonnaise. —Mrs. C. H. Sutherland. GINGER ALE SALAD Soak 2 tablespoons granulated gelatine in 2 tablespoons cold water, and dissolve in one-third cup boiling water. Then add % cup lemon juice, 2 cups sugar, a few grains salt and 1 cup ginger ale. Let stand until mixture begins to set, and fold in one-third cup malaga grapes, skinned, seeded and cut in halves, one-third cup celery, cut in slices crosswise, one-third cup of apples cut fine, 2 tablespoons Canton ginger, cut in small pieces, and 4 tablespoons canned pineappla cut in small cubes✪ Ginger Ale Salad. Pour in mold, chill and turn on serving dish and garnish with lettuce, curled celery, and cream mayonnaise dressing. — Mrs. E. S. Ashe. JEWEL SALAD 1 envelope Knox gelatine M cup vinegar 1 cup cucumber XA cup sugar 1 cup sliced canned pineapple Two-thirds cup pineapple syrup XA cup cold water 1 tablespoon vinegar XA cup boiling water 1 tablespoon lemon juice ✪ Jewel Salad