The Gertrude Bobbitt Circle cook book

When cold fold in whipped cream and fruit mixtures. Place in molds and store in refrigerator for at least 12 hours before serving. When ready to serve unmold and serve on lettuce leaves. This serves 8 to 12, according to servings. Mrs. Jo Schulenberger MARSHMALLOW SALAD 1 teaspoon salt 3 tablespoons vinegar 1 teaspoon mustard Yolk of six eggs 1 teaspoon flour 1 teaspoon butter 2 tablespoons sugar Mix thoroughly and cook in double boiler until thick. Let cool. Add enough cream to make smooth. When cold add 1 pint cream whipped, then add l1/^ pounds marshmallows cut in pieces, three cans sliced pineapple cut in pieces. Mix and let stand on ice several hours. When ready to serve add 1 pound chopped nuts. This will serve twenty plates. Mrs. J. D. Carter TOMATO ASPIC SALAD 1 2/3 cup tomato juice 1 tablespoon vinegar 1 package lemon Jello 1/8 teaspoon cloves 1/8 teaspoon pepper 1 teaspoon salt Heat tomato juice to boiling and add the Jello, then dissolve. Add seasonings and pour into individual molds or one large salad ring and chill. Serve on lettuce leaves with mayonnaise. Mrs. Jo Schulenberger BANANA FROZEN SALAD 1 tablespoon lemon juice bananas last) y2 teaspoon salt 2 tablespoons crushed pineapple 2 tablespoons mayonnaise y2 cup maraschino cherries, cut 2 3-oz. pkgs. cream cheese into quarters 3 ripe bananas, cut in cubes (add 1 cup cream, whipped Add lemon juice and salt to mayonnaise and stir into cheese. Mix with pineapple and cherries and fold in the cream. Turn into tray in automatic refrigerator and freeze about three hours. Serve with crisp lettuce and pecan dressing. Serves 10 to 12. Mrs. R. J. Misenheimer PECAN DRESSING Yolk of 3 eggs y2 tsp. prepared mustard 2 tablespoons vinegar 1 cup pecans, chopped 1 tablespoon sugar 1 cup whipped cream 1/8 tsp. salt 8 marshmallows 1/8 tsp. paprika Put egg yolks, vinegar, salt, paprika and mustard in sauce pan on low. Stir constantly until thick, then add marshmallows, cut fine. Set aside to cool. Then stir in nuts and whipped cream. (I use a small can of pineapple instead of 2 tablespoonsful.) Mrs. R. J. Misenheimer JELLO AND CREAM CHEESE SALAD 1 pkg. of cherry or raspberry 1/2 can drained fruit salad Jello (A No. 2Y2 can) Dissolve in 1 cup hot water Let set till firm Add 1 cup of cold water Then mix 1 package of lemon Jello with one cup hot water 1 cup of fruit juice drained from the can of fruit 1 package of cream cheese and 4 tablespoons of mayonnaise Before too firmly set, pour over the first mixture. Repeat first mixture and pour on top For valentine cut in heart shape — bridge party in clubs, hearts, spade and diamond If St. Patrick Day salad is desired use Lime Jello in the place of cherry and cut in shamrock or any shape desired. Mrs. W. F. Rattz FROZEN PINEAPPLE AND MARSHMALLOW SALAD 1 cup whipping cream, y2 cup of mayonnaise, 3 3/4 cups crushed pineapple with juice in can, 24 marshmallows quartered, 1 cup shredded cocoanut. Whip the cream and fold in the mayonnaise. Combine the pineapple, marshmallows and cocoanut, and also fold into the mayonnaise mixture. Freeze in the tray of an automatic refrigerator. Mrs. Geo. C. Peeler CRANBERRY SALAD — I 1 can cranberry sauce y2 cup nuts 1 orange (seeded and ground, 1 pkg. red Jello including rind) 1 cup hot water