FROZEN FRUIT SALADS
Made by covabining any fresh
coo\ed or canned fruits with
salad dressing. Gelatine and
whipped cream are frequently
added. Freeze in refrigerator
pan
^u
FRUIT COCKTAILS AND FROZEN SALADS
tomatoes Stujfed with Frozen Salad— Ko- 20
Cut a slice from tops of
6 large firm tomatoes. Scoop out the pulp, cut in small
pieces, add the juice, strained to remove seeds, add
I large cucumber chopped, discarding seeds
I green pepper chopped, discarding seeds
1 teaspoon Worcestershire sauce
2 teaspoons gelatine soaked in
X cup cold water and dissolved over hot water
}^ teaspoon onion juice
I y^ teaspoons salt
I teaspoon paprika
}4 teaspoon mustard
Few grains cayenne
I cup mayonnaise dressing or sauce tartare. Mix well
and freeze in refrigerator pan (like Freezmg Method
II, page 44) and serve in the tomatoes.
Frozen Cheese — No. 21
Grate
}4 pound (i cup) American cheese, add
I cream cheese and
I cup mayonnaise dressing and beat thoroughly. Fold m
6 maraschino cherries, chopped fine,
6 green mint cherries, chopped fine, and
1/2 pint cream beaten stiff. Freeze like Desserts and
Salads That Need No Stirring, page 45- Remove to
serving dish and sprinkle with *
^ cup chopped nuts or
with
Paprika.
Serve with salad course.
l67l
■J
FRUIT COCKTAILS AND FROZEN SALADS
Frozen Lobster Salad — 7v{o. 22
Mix
I cup lobster meat cut in pieces with
^2 cup white sauce
^2 cup white stock in which
I tablespoon gelatine has been soaked and dissolved
yi teaspoon salt and
Few gratings nutmeg. Leave until cold.
Beat
^ cup cream until stiff, beat in
^2 cup mayonnaise dressing, add to the lobster mixture
and freeze in refrigerator pan. Serve on a bed of
Lettuce or
Romaine.
Crab meat or other shell fish, salmon or chicken may
be used in place of lobster.
Chilled Fruit Salad — ?s[o. 23
Cut in small pieces and put in refrigerator pan
sections, free from membrane of
3 oranges
6 halves of canned peaches
6 halves of canned pears
I cup maraschino cherries and
I cup melon. Mix gently and leave until firm but not
icy. Scoop out into nests of
Lettuce leaves, serve with
^2 pint cream beaten stiff with
}^ cup sugar
ys teaspoon salt and
i}4 tablespoons maraschino syrup and with it serve
small
Salty crackers.
I68l
FRUIT COCKTAILS AND FROZEN SALADS
O -J
Frozen Fruit Salad — T^o. 24
Soak
I teaspoon gelatine in
3 tablespoons syrup from canned fruit, place over hot
water until gelatine is dissolved and add slowly to
y^ cup mayonnaise dressing. Beat
^ cup cream until thick and gradually beat in the
mayonnaise. Fold in
I to 2 cups fruit, fresh or canned and cut in small
pieces, and season to taste with
Salt
Paprika and
Powdered sugar. Turn into refrigerator pan and leave
2 hours. The cream should be frozen but the fruit
should not be allowed to freeze. Serve on
Lettuce with
French or
Mayonnaise dressing.
Frozen Pineapple Salad — 7s(o. 2^
Cream
}4 cup cream cheese, add
}4 cup salad dressing
y^ pound marshmallows cut fine and
I small can crushed pineapple. Beat
}4 pint cream until stiff and fold into the mixture. Let
stand in refrigerator pan for 3 hours. Serve with
Salad dressing and a
Maraschino cherry on top of each portion. Pass sep'
arately
Hot toasted crackers.
1 69
FROZEN STRAWBERRIES
Strawberries, crushed with
sugar to taste, make a perfect
dessert if left in the chilling
Page 17
Presented as published in 1927. 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
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FROZEN FRUIT SALADS
Made by covabining any fresh
coo\ed or canned fruits with
salad dressing. Gelatine and
whipped cream are frequently
added. Freeze in refrigerator
pan
^u
FRUIT COCKTAILS AND FROZEN SALADS
tomatoes Stujfed with Frozen Salad— Ko- 20
Cut a slice from tops of
6 large firm tomatoes. Scoop out the pulp, cut in small
pieces, add the juice, strained to remove seeds, add
I large cucumber chopped, discarding seeds
I green pepper chopped, discarding seeds
1 teaspoon Worcestershire sauce
2 teaspoons gelatine soaked in
X cup cold water and dissolved over hot water
}^ teaspoon onion juice
I y^ teaspoons salt
I teaspoon paprika
}4 teaspoon mustard
Few grains cayenne
I cup mayonnaise dressing or sauce tartare. Mix well
and freeze in refrigerator pan (like Freezmg Method
II, page 44) and serve in the tomatoes.
Frozen Cheese — No. 21
Grate
}4 pound (i cup) American cheese, add
I cream cheese and
I cup mayonnaise dressing and beat thoroughly. Fold m
6 maraschino cherries, chopped fine,
6 green mint cherries, chopped fine, and
1/2 pint cream beaten stiff. Freeze like Desserts and
Salads That Need No Stirring, page 45- Remove to
serving dish and sprinkle with *
^ cup chopped nuts or
with
Paprika.
Serve with salad course.
l67l
■J
FRUIT COCKTAILS AND FROZEN SALADS
Frozen Lobster Salad — 7v{o. 22
Mix
I cup lobster meat cut in pieces with
^2 cup white sauce
^2 cup white stock in which
I tablespoon gelatine has been soaked and dissolved
yi teaspoon salt and
Few gratings nutmeg. Leave until cold.
Beat
^ cup cream until stiff, beat in
^2 cup mayonnaise dressing, add to the lobster mixture
and freeze in refrigerator pan. Serve on a bed of
Lettuce or
Romaine.
Crab meat or other shell fish, salmon or chicken may
be used in place of lobster.
Chilled Fruit Salad — ?s[o. 23
Cut in small pieces and put in refrigerator pan
sections, free from membrane of
3 oranges
6 halves of canned peaches
6 halves of canned pears
I cup maraschino cherries and
I cup melon. Mix gently and leave until firm but not
icy. Scoop out into nests of
Lettuce leaves, serve with
^2 pint cream beaten stiff with
}^ cup sugar
ys teaspoon salt and
i}4 tablespoons maraschino syrup and with it serve
small
Salty crackers.
I68l
FRUIT COCKTAILS AND FROZEN SALADS
O -J
Frozen Fruit Salad — T^o. 24
Soak
I teaspoon gelatine in
3 tablespoons syrup from canned fruit, place over hot
water until gelatine is dissolved and add slowly to
y^ cup mayonnaise dressing. Beat
^ cup cream until thick and gradually beat in the
mayonnaise. Fold in
I to 2 cups fruit, fresh or canned and cut in small
pieces, and season to taste with
Salt
Paprika and
Powdered sugar. Turn into refrigerator pan and leave
2 hours. The cream should be frozen but the fruit
should not be allowed to freeze. Serve on
Lettuce with
French or
Mayonnaise dressing.
Frozen Pineapple Salad — 7s(o. 2^
Cream
}4 cup cream cheese, add
}4 cup salad dressing
y^ pound marshmallows cut fine and
I small can crushed pineapple. Beat
}4 pint cream until stiff and fold into the mixture. Let
stand in refrigerator pan for 3 hours. Serve with
Salad dressing and a
Maraschino cherry on top of each portion. Pass sep'
arately
Hot toasted crackers.
1 69
FROZEN STRAWBERRIES
Strawberries, crushed with
sugar to taste, make a perfect
dessert if left in the chilling