Make a quart of unflavored gelatine, using 1 pint of ginger ale
in place of water. When it has begun to solidify pour enough of
the mixture into individual molds to cover the bottoms. When it
has stiffened add white grapes, which should be cut in halves and
enghsh walnuts. Then pour on the remaining gelatine, allow to
stiffen. Serve on lettuce leaves and decorate with halved peaches.
Mrs. Edwin Beaver.
FROZEN FRUIT SALAD.
1 small can pears. 1/, cup mayonnaise.
1 small can white cherries. li/2 cups whipped cream.
1 small can sliced pineapple✪ Frozen Fruit Salad.
64 ATLANTA WOMAN'S CLUB COOK BOOK
Drain juice from fruit; cut into pieces pears and pineapple
and stone the cherries. Add mayonnaise and whipped cream and
freeze immediately. Serve on lettuce leaf with mayonnaise. Add
nuts if desired.
Mrs. J. E. McRee, (The Daffodil).
FROZEN SALAD.
6 bananas. % cup sugar.
2 cans pineapple No. 2. Ipt. mayonnaise.
4 lemons. 2 cups hot water.
2 tbls. gelatine✪ Frozen Salad.
Dissolve gelatine in cold water ; add hot water, sugar and lemon
juice. When half congealed, add cut up bananas, pineapple and
mayonnaise, stir. Pack in ice and salt and leave until frozen.
Mrs, J. W. Hardwick.
COOKED OR CANNED PEAR SALAD.
1 can pears. Whipped cream.
Chopped celery.
Walnut meats. Mayonnaise✪ Cooked or Canned Pear Salad.
Serve on individual plates ; one half of large pear sprinkled
with nuts, chopped celery and mayonnaise dressing to which has
been added considerable rich whipped cream.
Miss Ella Shaunty.
Springfield, Ky.
VEGETABLE SALAD.
2 cups green or can peas. 1 cup chopped celery.
2 cups diced potatoes. 1 t-spoon salt.
1 cup diced carrots. !/> t-spoon paprika✪ Vegetable Salad.
Mix and serve with cooked dressing on lettuce.
Mrs. T. L. Mudd.
St. Louis, Mo.
FRUIT SALAD.
1/2 pkg- gelatine. 1 cup chopped pineapple.
1 cup maraschino cherries. 1 cup sliced peaches.
1/2 cup boiling water. Juice from fruit.
"Dissolve gelatine in a little cold water. Add 1/2 cup boiling
water and stir until dissolved. Add fruit and fruit juices. Put on
ice to congeal. Serve on lettuce with mayonnaise or whipped cream.
Mrs. B. M. Boykin,
President Atlanta Woman's club.
ALLIGATOR PEAR SALAD.
(Ensalada de Agucate Mexicana)
2 alligator pears. 1 cup apple vinegar.
3 ripe tomatoes. 2 tbls. french mustard.
1/2 small onion. 1 t-spoon salt.
l"cup olive oil. Grated cheese✪ Alligator Pear Salad.
SALADS, SANDWICHES AND DRESSINGS 65
Peel and slice length wise the pears and tomatoes; add onion
chopped fine. To vinegar, add mustard, salt, pepper; stir thor-
oughly then add olive oil. Pour this over pears and tomatoes, sprin-
kle grated cheese over top and serve cold.
Carmen M. De Rueda,
Calle Alvarado N. 11, Mexico City.
ENGLISH SALAD.
1 head lettuce. 3 cucumbers.
4 cooked beets. 4 radishes.
5 raw tomatoes. Water cress✪ English Salad.
Pull to pieces the head of lettuce. Peel and slice thinly beets,
tomatoes, cucumbers, radishes and mix with the chopped water
cress. Garnish with tomato and hard boiled egg. Serve with
french dressing (not on the salad but in separate bowl).
Mrs. Bertram Ibbetson.
CUCUMBER SALAD.
6 cucumbers. Vinegar.
Olive oil. Salt and pepper.
Parsley. Lettuce✪ Cucumber Salad.
Peel cucumbers thinly, cut into thin slices, pour over 2 parts
olive oil and 1 part vinegar, season with salt, pepper and a little
chopped parsley, Mix well by tossing and set on ice before serving.
Mrs. John Walter Buckels,
Houston, Texas.
CHERRY SALAD. ✪ Cherry Salad
Page 32 · 11 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a quart of unflavored gelatine, using 1 pint of ginger ale in place of water. When it has begun to solidify pour enough of the mixture into individual molds to cover the bottoms. When it has stiffened add white grapes, which should be cut in halves and english walnuts. Then pour on the remaining gelatine, allow to stiffen. Serve on lettuce leaves and decorate with halved peaches.
Mrs. Edwin Beaver.
FROZEN FRUIT SALAD.
1 small can pears. 1/, cup mayonnaise.
1 small can white cherries. li/2 cups whipped cream.
1 small can sliced pineapple.
Drain juice from fruit; cut into pieces pears and pineapple and stone the cherries. Add mayonnaise and whipped cream and freeze immediately. Serve on lettuce leaf with mayonnaise. Add nuts if desired.
Mrs. J. E. McRee, (The Daffodil).
FROZEN SALAD.
6 bananas. % cup sugar.
2 cans pineapple No. 2. Ipt. mayonnaise.
4 lemons. 2 cups hot water.
2 tbls. gelatine.
Dissolve gelatine in cold water ; add hot water, sugar and lemon juice. When half congealed, add cut up bananas, pineapple and mayonnaise, stir. Pack in ice and salt and leave until frozen.
Mrs, J. W. Hardwick.
COOKED OR CANNED PEAR SALAD.
1 can pears. Whipped cream. Chopped celery.
Walnut meats. Mayonnaise.
Serve on individual plates ; one half of large pear sprinkled with nuts, chopped celery and mayonnaise dressing to which has been added considerable rich whipped cream.
Miss Ella Shaunty. Springfield, Ky.
VEGETABLE SALAD.
2 cups green or can peas. 1 cup chopped celery. 2 cups diced potatoes. 1 t-spoon salt.
1 cup diced carrots. !/> t-spoon paprika.
Mix and serve with cooked dressing on lettuce.
Mrs. T. L. Mudd. St. Louis, Mo.
FRUIT SALAD.
1/2 pkg- gelatine. 1 cup chopped pineapple.
1 cup maraschino cherries. 1 cup sliced peaches. 1/2 cup boiling water. Juice from fruit.
"Dissolve gelatine in a little cold water. Add 1/2 cup boiling water and stir until dissolved. Add fruit and fruit juices. Put on ice to congeal. Serve on lettuce with mayonnaise or whipped cream.
Mrs. B. M. Boykin, President Atlanta Woman's club.
ALLIGATOR PEAR SALAD. (Ensalada de Agucate Mexicana)
2 alligator pears. 1 cup apple vinegar.
3 ripe tomatoes. 2 tbls. french mustard. 1/2 small onion. 1 t-spoon salt.
l"cup olive oil. Grated cheese.
Peel and slice length wise the pears and tomatoes; add onion chopped fine. To vinegar, add mustard, salt, pepper; stir thoroughly then add olive oil. Pour this over pears and tomatoes, sprinkle grated cheese over top and serve cold.
Carmen M. De Rueda, Calle Alvarado N. 11, Mexico City.
ENGLISH SALAD. 1 head lettuce. 3 cucumbers.
4 cooked beets. 4 radishes.
5 raw tomatoes. Water cress.
Pull to pieces the head of lettuce. Peel and slice thinly beets, tomatoes, cucumbers, radishes and mix with the chopped water cress. Garnish with tomato and hard boiled egg. Serve with french dressing (not on the salad but in separate bowl).
Mrs. Bertram Ibbetson.
CUCUMBER SALAD.
6 cucumbers. Vinegar.
Olive oil. Salt and pepper.
Parsley. Lettuce.
Peel cucumbers thinly, cut into thin slices, pour over 2 parts olive oil and 1 part vinegar, season with salt, pepper and a little chopped parsley, Mix well by tossing and set on ice before serving.
Mrs. John Walter Buckels,
Houston, Texas.
CHERRY SALAD.
Records on this page
Frozen Fruit SaladFrozen Fruit SaladFruit SaladFruit SaladFrozen SaladCooked or Canned Pear SaladVegetable SaladAlligator Pear SaladEnglish SaladCucumber SaladCherry Salad