3% head celery | packet lemon jelly
3 tablespoons shredded 4 a carrot
or chopped pineapple 24 gills boiling water✪ Fruit and Vegetable Salad
Drain the pineapple and place in Prestcold to keep cool. Remove celery and
carrots from Prestcold Crispator, chop the celery and grate the carrot, then
combine the ingredients. Add the boiling water to the packet of jelly and
stir until dissolved. When cold, stir in the other ingredients and place in small
moulds. Put into Prestcold to chill and set. Serve the individual moulds on
crisp lettuce leaves with mayonnaise sauce.
SPRING SALAD
12 Spring onions 12 young radishes
2 crisp lettuces✪ Spring Salad
Crisp the radishes and lettuce in the Prestcold Crispator. Chop the onions
finely and slice radishes very thinly crosswise. Mix the lettuce, onions and
radishes in a salad bowl, and season with salt, pepper and vinegar to taste.
FROZEN FRUIT SALAD
| package (3 oz.) cream cheese cup maraschino cherries
4 cup cooked salad dressing green pepper
| cup shredded pineapple 4 cup pecan nuts
| cup cream (whipped)✪ Frozen Fruit Salad
Mash cream cheese and blend with salad dressing. To this add pineapple,
cherries (cut in pieces), chopped green pepper and chopped nuts. Fold in the
whipped cream and put into tray of freezing compartment. When frozen,
serve on crisp lettuce leaves. (This should freeze in about two hours ; if left
too long, it will become icy.)
bof to
2\
CREAM CHEESE SALAD
4 tablespoon gelatine 4¢ teaspoon salt
2 tablespoons cold water Few grains paprika
2 packages cream cheese or | teaspoon Worcestershire sauce
| cup cottage cheese me cup cream (whipped)
eny
Soak gelatine in cold water five minutes and dissolve over boiling water. Mash
cheese, add seasonings and cream, whipped until light but not stiff. Add
dissolved gelatine. Turn into small moulds and place in Prestcold freezing
compartment. When ready to serve, unmould on crisp lettuce, place a spoonful
of currant or bar de luc jelly on top and serve with French dressing.
FROZEN PINEAPPLE CHEESE
| teaspoon gelatine
2 tablespoons cold water
2 packages (6 0z.) cream cheese
3 tablespoons cooked salad dressing
teaspoon salt
teaspoon paprika
cup crushed pineapple
cup cream (whipped) ✪ Cream Cheese Salad
Soak gelatine in cold water five minutes and dissolve over boiling water. Mash
cheese and add salad dressing, salt, pepper and dissolved gelatine. Add pine-
apple, drained of its juice, and fold in whipped cream. Turn into freezing trays.
Serve in nest of lettuce and garnish with cherries.
Dol ee 00) BI
24-HOUR SALAD
2 eggs (beaten) 2 cups white cherries, cut in halves
4 tablespoons vinegar 2 cups pineapple, cut in pieces
4 tablespoons sugar 2 oranges, cut in pieces
2 tablespoons butter 2 cups marshmallows, cut in quarters
| cup cream✪ 24-Hour Salad
Put eggs in double boiler and add vinegar and sugar, beating constantly until
thick and smooth. Remove from fire, add butter and cool. When cold, fold
in whipped cream and fruit mixture. Turn into fancy ring mould and put in
Prestcold for 24 hours. (This makes a delicious party salad and serves |2 to 14.)
PARADISE SALAD SUPREME
3 tablespoons diced pineapple 3 gill thick cream
4 oz. white grapes | banana
4 lb. fresh strawberries 2 tablespoons chopped walnuts
| gill fruit salad dressing 2 oz. marshmallows
| lettuce✪ Paradise Salad Supreme
Cut the pineapple into dice. Remove the stones from the grapes and cut into
half. Hull the strawberries, reserving a few for decorating the salad. Peel
and slice the banana, and cut each marshmallow into four or six pieces. Place
all the fruit in a bowl and chill in Prestcold—this can be chilled more quickly
in the freezing tray. Care should be taken that the fruit does not freeze. Whip
the cream fairly stiffly, then stir in the fruit salad dressing. Add the nuts to
the fruit and arrange individual servings on crisp lettuce leaves from the
Prestcold Crispator. Pour a little salad dressing over each serving and decorate
with whole strawberries.
22
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Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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3% head celery | packet lemon jelly
3 tablespoons shredded 4 a carrot
or chopped pineapple 24 gills boiling water
Drain the pineapple and place in Prestcold to keep cool. Remove celery and
carrots from Prestcold Crispator, chop the celery and grate the carrot, then
combine the ingredients. Add the boiling water to the packet of jelly and
stir until dissolved. When cold, stir in the other ingredients and place in small
moulds. Put into Prestcold to chill and set. Serve the individual moulds on
crisp lettuce leaves with mayonnaise sauce.
SPRING SALAD
12 Spring onions 12 young radishes
2 crisp lettuces
Crisp the radishes and lettuce in the Prestcold Crispator. Chop the onions
finely and slice radishes very thinly crosswise. Mix the lettuce, onions and
radishes in a salad bowl, and season with salt, pepper and vinegar to taste.
FROZEN FRUIT SALAD
| package (3 oz.) cream cheese cup maraschino cherries
4 cup cooked salad dressing green pepper
| cup shredded pineapple 4 cup pecan nuts
| cup cream (whipped)
Mash cream cheese and blend with salad dressing. To this add pineapple,
cherries (cut in pieces), chopped green pepper and chopped nuts. Fold in the
whipped cream and put into tray of freezing compartment. When frozen,
serve on crisp lettuce leaves. (This should freeze in about two hours ; if left
too long, it will become icy.)
bof to
2\
CREAM CHEESE SALAD
4 tablespoon gelatine 4¢ teaspoon salt
2 tablespoons cold water Few grains paprika
2 packages cream cheese or | teaspoon Worcestershire sauce
| cup cottage cheese me cup cream (whipped)
eny
Soak gelatine in cold water five minutes and dissolve over boiling water. Mash
cheese, add seasonings and cream, whipped until light but not stiff. Add
dissolved gelatine. Turn into small moulds and place in Prestcold freezing
compartment. When ready to serve, unmould on crisp lettuce, place a spoonful
of currant or bar de luc jelly on top and serve with French dressing.
FROZEN PINEAPPLE CHEESE
| teaspoon gelatine
2 tablespoons cold water
2 packages (6 0z.) cream cheese
3 tablespoons cooked salad dressing
teaspoon salt
teaspoon paprika
cup crushed pineapple
cup cream (whipped)
Soak gelatine in cold water five minutes and dissolve over boiling water. Mash
cheese and add salad dressing, salt, pepper and dissolved gelatine. Add pine-
apple, drained of its juice, and fold in whipped cream. Turn into freezing trays.
Serve in nest of lettuce and garnish with cherries.
Dol ee 00) BI
24-HOUR SALAD
2 eggs (beaten) 2 cups white cherries, cut in halves
4 tablespoons vinegar 2 cups pineapple, cut in pieces
4 tablespoons sugar 2 oranges, cut in pieces
2 tablespoons butter 2 cups marshmallows, cut in quarters
| cup cream
Put eggs in double boiler and add vinegar and sugar, beating constantly until
thick and smooth. Remove from fire, add butter and cool. When cold, fold
in whipped cream and fruit mixture. Turn into fancy ring mould and put in
Prestcold for 24 hours. (This makes a delicious party salad and serves |2 to 14.)
PARADISE SALAD SUPREME
3 tablespoons diced pineapple 3 gill thick cream
4 oz. white grapes | banana
4 lb. fresh strawberries 2 tablespoons chopped walnuts
| gill fruit salad dressing 2 oz. marshmallows
| lettuce
Cut the pineapple into dice. Remove the stones from the grapes and cut into
half. Hull the strawberries, reserving a few for decorating the salad. Peel
and slice the banana, and cut each marshmallow into four or six pieces. Place
all the fruit in a bowl and chill in Prestcold—this can be chilled more quickly
in the freezing tray. Care should be taken that the fruit does not freeze. Whip
the cream fairly stiffly, then stir in the fruit salad dressing. Add the nuts to
the fruit and arrange individual servings on crisp lettuce leaves from the
Prestcold Crispator. Pour a little salad dressing over each serving and decorate
with whole strawberries.
22