The Gertrude Bobbitt Circle cook book

Whip cranberry sauce until smooth and then add orange and nuts. Congeal. Mrs. hula B. Carr 107 CRANBERRY SALAD — II 1 pt. Cranberries, grind coarse 1 large apple (chopped fine) 1 Orange rind, grind fine 2 Oranges (juice only) 1 cup s&gar 1 pkg. Cherry Jello 1 cup chopped nuts (use a few 1 cup boiling water more because I like nuts) Dissolve Jello in boiling water, add sugar while hot and orange juice. Let cool — mix with above ingredients and congeal. Serves 12. Make in molds. (I don't make mine in molds) Mrs. Roy Burdette, Jr. CRANBERRY SALAD — III 1 envelopes gelatin wise, and trimming off all white 2 cups ground — not too ripe — skiu soft cranberries Juice of one lemon 2 cups orange chunks — cut cross- Grind cranberries with two cups sugar over two cups cranberries. Let stand an hour or more. Make gelatin with juice of one lemon and 4 cups water and juice from oranges. When cool, stir in orange chunks, cranberries and sugar. Also one package broken pecan meats — large package. Mrs. E. T>. McCall CRANBERRY SALAD — IV Wash and dried on towel: l1/^ cup fresk cranberries put through medium knife food chopper. 1 cup of nuts mix in 1/3 cup sugar, 1/8 teaspoon salt, chill until needed, dissolve V2 package lemon gelatin, 1/3 cup boiling water, chill until syrupy, steam 1/3 cup Pet milk, chill until the mixture begins to thicken, beat with a rotary beater until fluffy. Fold in cranberry,, mix along with V2 CUP apple or celery, put in wet molds. Mrs. /. R. Satterfield 1, 2, 3, 4, SALAD Place a nice-sized lettuce leaf on salad plate. Dice one slice of pineapple, 1 half banana, H apple, then sprinkle a few seedless rais- ins, grate about half a medium carrot, then grate a small amount of .sharp cheese, topping the cone-shaped pile with as much mayonnaise as desired. Serve at once With saltines and coffee or tea. This makes a whole lunch when amount prepared is to suit one's need. By arranging the fruit on the lettuce as it falls from the knife in dicing and using a small grater held over the fruit, a very attractive arrangement falls naturally into shape. As the name implies the amount or number of plates can be prepared according to need with- out waste. Mrs. L. H. French 108 v, GINGER ALE SALAD — I 1 can diced pineapple Juice of 1 orange 1 stalk celery, diced Salt to taste 1 25c bottle red cherries 1 pint ginger ale Juice of 1 lemon 1 package gelatin Combine and congeal. Mrs. Hay den Clement GINGER ALE SALAD — II 1 envelope of gelatin (plain) 34 cup water *4 cup of orange juice Pinch salt 2 tablespoons lemon juice 1 cup ginger ale 2 tablespoons sugar 1 cup diced fruits Dissolve gelatin in *4 cup cold water for 5 minutes. Put over hot water to melt, add sugar, lemon juice, salt and orange juice. Cool and add ginger ale. Put in refrigerator. When it begins to set, stir in fruits and let congeal. Mrs. Milton Gosney CRANBERRY JELLY 1 quart berries 1^2 cup water Cook 15 to 20 minutes, add 2 cups sugar just before taking from stove. Strain and mold. Long cooking makes berries bitter and dark. Mrs. James C. Eagle LIME SALAD 1 pkg. Lime Jello Mj cup green pepper (chopped 1 cream cheese fine) 1 cup celery (chopped) Vi cup onions (chopped) 1 cup cucumber 1 tblsp. vinegar, salt and pepper Mix and congeal. Mrs. Arnold Kirchin