The Gertrude Bobbitt Circle cook book

LIME SALAD 1 pkg. Lime Jello 1 can crushed pineapple 2 pkgs. Philadelphia cream cheese V2 cup almonds Dissolve Lime Jello and mix with the crushed pineapple. Add cream cheese, then chopped almonds. Makes a lovely pale green salad. Be sure and drain pineapple. Mrs. James Hobson CHERRY SALAD 1 package Cherry Jello Sections of one grapefruit 1 can of black cherries Mix Jello with small amount of hot water, using cherry juice to complete the amount of liquid. Add fruit and mold. Miss Julia Groves MARION CLUB SALAD (Book Club Amount) 1 quart cream 1 large can Royal Am. Cherries 1 quart mayonnaise 2 large cans sliced pineapple 1 box gelatin 2 large grapefruits 3/4 cup sugar 1/2 pound almonds 1 teaspoon salt Soak gelatin in pineapple juice and add sugar. Melt with one pint of the other fruit juices, heated. Whip cream stiff. Cut up fruit. As soon as gelatin begins to congeal, add in order. Cream, mayonnaise, cherries, pineapple, almonds (blanched and halved) and last the grapefruit sections and salt. Dip with ladle in order to get solid matter distributed into teacups or molds. Place in refrigerator. (Looks like white pop-corn balls). Serve with butter-thins spread with Roquefort cheese and coffee. A good spring salad after too much winter chicken salad. Mrs. Lillie May Burt FROZEN SALAD 3 cream cheeses 1 cup pimento olives, chopped 1 cup mayonnaise 1 can diced pineapple Pulp of three oranges 1 cucumber, diced 1 pint whipped cream A little onion juice 1 can white cherries Mix and freeze. Serve on lettuce leaf with mayonnaise. Mrs. Hayden Clement FROZEN CHEESE SALAD 1 cup grated American cheese 1 small bottle of stuffed olives 1 cup cream cheese (1 pkg.) 1/2 pint whipping cream, dash of 1 cup salad dressing or mayon- paprika naise Cream the American cheese and cream cheese with salad dressing or mayonnaise; beat thoroughly adding cream, which has been beaten stiff; add a dash of paprika, fold in olives which have been sliced. Freeze. Mrs. Geo. C. Peeler CHICKEN MAYONNAISE 2 cups minced chicken 1 cup mayonnaise 1 cup chopped celery 1 envelope plain gelatin 1 cup small peas (English) y2 cup cold water 2 tbsps. chopped sweet pickles y2 cup boiling water 4 hard boiled eggs (chopped) Soak gelatin in cold water 5 minutes. Add boiling water. When dissolved add quickly other ingredients. Save peas to add last. Put into molds or large container. Cool and serve on lettuce with more mayonnaise if desired. This serves 12. Mrs. Hill C. Trexler TOMATO SOUP SALAD 1 tablespoon Knox gelatin dissolved in 1/2 cup cold water 1 can Campbell's tomato soup Same amount of water. Bring to boil Put in 3 cakes Philadelphia cream cheese, let cool, then add gelatin 2 cups chopped celery I green pepper, grate 1 onion. Mold. Mrs. Hill C. Trexler FROZEN PINEAPPLE SALAD Cream 1/2 cup cream cheese (1 1/2 lb. niarshmallows, cut fine block) 1 small can crushed pineapple Add 1/4 cup salad dressing Whip 1/4 pint cream until stiff and fold this into mixture. Place in refrigerator trays three hours. Serve with salad dressing. Top with a cherry. Mrs. Hill C. Trexler TOMATO ASPIC SALAD 2 cans tomato soup 1 teaspoon minced green pepper 1 pkg. Knox gelatin 2 pkgs. cream cheese 1 cup chopped celery 1 cup mayonnaise 1 teaspoon minced onion