Cook book (Methodist church, Garland NC, 1950)

2 oranges, ground peeling and all except seeds, 1 cup water to dissolve jello 1 cup sugar 1 cup crushed pineapple l/2 cup to 1 cup nuts, chopped Dissolve jello in hot water and add the other ingredients Mix well and pour into individual molds or into oblong dish. Chill thoroughly. Cut into squares and serve on crisp lettuce with mayonnaise. Mrs. R. E. Lowdermilk. GOLDEN GLOW SALAD 1 package orange jello 1 cup grated carrots 1 small can crushed pineapple Drain pineapple. Heat the juice and use as part of the liquid required for jello. When jello begins to harden, add grated carrots and pineapple. Place in refrigerator, let stand until firm. Serve on lettuce with your favorite salad dressing. Mrs. Earl Howard. 2 MINUTE SALAD DRESSING 3 tablespoons vinegar 1 tablespoon sugar l/4 cup sweet or sour cream l/2 teaspoon salt (or canned milk) Black pepper 2 tablespoons prepared mustard Shake well. Blend with potato salad just before serving. Also can be used on lettuce or for cabbage slaw. Mrs. David Herring. CRANBERRY SALAD 1 package fresh berries 3 cups orange juice (4 cups) Boil together until berries are tender. Strain through sifter. Add 2 cups sugar to juice. Let boil. Add 2 envelopes Knox Gelatine dissolved into 1/2 cup cold water. Pour into juice while hot. Cool. Add: 1 cup crushed pineapple, 1 cup nuts, finely chopped. Mrs. G. A. Thornton. BLACK EYED SUSIE SALAD Place slices of pineapple on lettuce leaf, place slices of peaches on top of pineapple as petals. Stuff a prune with nuts and cheese mixed with mayonnaise and place in the center. Mrs. L. A. Warren, Sr. CARROT SALAD 2 cups hot water 1 teaspoon salt 2 packages lemon jello 2 tablespoons vinegar 2 cups grated carrots 1 teaspoon black pepper 2 cups crushed pineapple Dissolve jello in hot water. When it begins to get thick, add rest of ingredients. Serve on lettuce with salad dressing. Mrs. John Dysov. FROZEN FRUIT SALAD 1 cake plain cream cheese 2 cups whipped cream 1/2 cup mayonnaise Sugar and salt to taste 1 large can fruit cocktail (drained) Can be used with other fruits, marshmallows and pineapple, peaches, etc. Annie L. Bullard. CABBAGE AND CARROT SALAD Use equal parts of grated carrots and finely shredded cabbage. Mix the carrots and cabbage together with salad dressing until well blended. Add ground peanuts if desired. Serve on crisp lettuce. Mary Wanen. JELLIES AND PICKLES SWEET PICKLES 2 cups lime 8 pounds cucumbers 2 gallons water 8 cups sugar 2 tablespoons salt 2 quarts vinegar 2 tablespoons spice 2 tablespoons cloves 1 tablespoon celery seed Dissolve lime in water and put in cucumbers in wheels l/2 inch thick. Let soak 24 hours. Remove from water. Wash well in 3 or 4 waters. Make pickling solution of sugar, salt and vinegar. Tie spices up in bag. Boil until sugar is melted and pour over cucumbers that have been washed and drained. Let soak 3 hours then boil for 30 minutes. Put in jars and seal. Very good. Mrs. Daniel Boone.