FoodNetArchive

Delicacies

1929

Page 10 · 6 recipe records on this page

Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 envelope Knok Sparking A? cup lemon juice gelatin Soak gelatin in fruit juice five minutes and dissolve in boiling water. Add sugar and stir until dissolved. Add lem- on juice. When cool add cherries stoned and cut in half and pineapple cut in pieces. Put in individual molds and chill.. Serve on lettuce with mayonnaise topped with lavender whip- ped cream. This will serve twelve people. — Mrs. Earl Hitncickcr. Pineapple Grape Salad Place one slice pineapple on lettuce leaf. Spread with fruit salad dress'ng. Put canned white cherries, pitted, on top and sprinkle generously with chopped nuts. — Mrs. W. /-'. Melhorn. Fru't Salad 1 can pineapple (hroken) drain dry night before 1 can white cherries ( seed) 1 cup almonds blanched and shredded 2-3 11). niarshmallows (quartered) Cut pineapple small; add almonds and juice of A lemon. A' pint whipping cream. Beat white of one egg. add to beat- en cream; fold over fruit. Put on :ce for 6 hours. — Mrs. Jack Foerster. —25—. Salads and Salad Dressings Thursday Club Delicacies Frozen Fruit Salad 1 cup white cherries y2 cup dates 1 cup orange ^2 cup nuts 1 cup pineapple 1 cup salad dressing 1 cup peaches (canned) 1 pint whipping cream 1 cup apricots (canned)✪ Frozen Fruit Salad Cut fruits, dates and nuts in small pieces. Mix with dress- ing and cream, whipped very stiff, and pack in baking pow- der cans. Pack in two parts ice, one salt; let stand three hour. Slice and serve on lettuce leaves with mayonnaise mix- ed with whipped cream. Serve with nut bread or sandwich- es. Makes one gallon of salad. — Mrs. Charles E. Shallenberger. Cheese Salad y2 cup whipping cream 2 teaspoons gelatin (heaping) 1 cup grated California cheese Yi cup stuffed olives (sliced) mustard, salt, cayenne✪ Cheese Salad. Dissolve gelatin in cold water, then add ]/?. cup boiling water. When cool add whipped cream, olives, etc. Fold to- gether and put in baking powder tin to set. Serve on slices of pineapple and garnish with mayonnaise. — Mrs. Russell Engler. Cheese Salad Place balls of cream cheese (neufchatel) in centers of pitt- ed dates. Press into enter of a sweet bell pepper. Place on ice a day when cold and hard slice across the pepper and place slice on lettuce with dressing. — Mrs. Duvall Ellerv. Fruit Cheese Salad Mix to a paste the following: 6 dates 1 scant cup cream cheese 3 figs 1 tsp lemon juice 1 j cup blanched almonds Pinch of salt✪ Fruit Cheese Salad Mix :nto balls, serve on lettuce with mayonnaise. — Mrs. Jack Eocrster. —26— Thursday Club Delicacies Salads and Salad Dressings Neufchatel Cheese Salad 5 Neufchatels cheeses Y? cup of whipped cream 2 green peppers Y* cup of cooked dressing 1 small can of pimentoes 1 cup walnuts✪ Neufchatel Cheese Salad Chop the nuts, peppers, pimentoes ; mix cheese and dress- ing together, and add cream, then nuts, peppers, and pimen- toes. Pack in baking powder tins and then pack in ice and. salt for three hours. Serve on lettuce or pineapple and lettuce, with a little French dressing. Nice served with toasted mar- malade sandwiches. — Mrs. 11' in. Rutherford. Nut Gelatine Salad 1 cup walnuts 1 pkg gelatin 5 hard hoiled eggs (dissolved in 1 tbsp cold 1 can pimento water ) 2 sweet pickles 1 cup hot water Y2 cup pickled onions Y CUP vinegar (chopped fine) 1 cup mayonnaise ✪ Nut Gelatine Salad