Quaker recipes

CHERRY SALAD 1 can red pie cherries 2 oranges (juice and pulp of 1 cup sugar both and grated rind of one) 1 package cherry Jello 1 small can crushed pineapple 1 envelope plain gelatin ¥Y2 cup broken pecans VY. cup cold water Bring cherries and sugar to boiling point. Add Jello to hot mixture. Dissolve gelatin in cold water. Pour hot Jello mixture over gelatin and cool. Then add juice and pulp of 2 oranges and grated rind of one. Lastly add 1 small can crushed pineapple and % cup broken pecans. PRESSED CHICKEN 4 pound chicken 1 tablespoon gelatin 1 cup chopped green olives 4 tablespoons cold water 3 chopped pimentos 2 cups boiling broth 1 cup finely chopped celery Cover a four pound chicken with cold water. When about half done, add‘salt and pepper. Boil until meat falls from bone. Remove chicken from broth and when cool free it from skin and bones. Return skin and bones to broth and cook % hour longer. Chop meat fairly fine and mix with 1 cup chopped green olives (stuffed ones may be used if you do not wish to use pimentos), 3 chopped pimentos, and 4 cup finely chopped celery. Season well. Soak 1 tablespoon gelatin in 4 tablespoons cold water for 5 minutes. Then add 2 cups boiling broth, strained and fat removed. When gelatin is dissolved, combine with other ingredients and place in a wet mold or pan. Slice to serve. JUDY CONRAD HAWORTH (Mrs. H. S., Jr.) LIME SALAD 1 package lime Jello 14 cup mayonnaise 1 package cream cheese Olives, nuts and pimento in Y4 cup cream, whipped desired quantity Dissolve Jello in 1 cup boiling water and stir in cream cheese. When mixture begins to thicken stir in other ingredients. Chill. FRANCES HAworTH (Mrs. Horace S.) CONGEALED CRANBERRY SALAD 1 package cherry Jello 1 cup sugar (scant) 2 cups ground raw cranberries 14 cup coarsely chopped 1 orange (juice and ground pecans rind) 1 small can crushed pineapple Make Jello using the juice of the orange as part of the liquid required. Let stand. Grind cranberries and orange rind. Add sugar. Let stand a while. When Jello begins to set, add all and mold. Pretty and good at Christmastime. MAGGIE WALTON (Mrs. Clarence) CONGEALED FRUIT SALAD 1 can pineapple 2 cups juice from canned fruit 1 can grapefruit sections or Juice 1 lemon same amount fresh fruit 12 cup sugar 2 envelopes Knox gelatin dis- 1 cup blanched almonds solved in 4% cup cold water Add fruit juices to dissolved gelatin. Stir in other ingredients and pour into desired mold. Serve on lettuce. FROZEN FRUIT COCKTAIL 2 eggs, beaten 6 marshmallows 2 tablespoons vinegar 1 small can pineapple 2 teaspoons sugar 3¥4 cup heavy cream 1 No. 2 can fruit cocktail, Bananas, as desired chilled Lettuce Combine eggs, vinegar, and sugar in top of double boiler; cook over hot water until mixture thickens, add marshmallows, cook and stir until melted, remove from heat and cool. Add fruit to custard and fold in the cream which has been whipped. Pour in freezer tray and freeze without stirring. Cut in squares. Yield: 8 servings. This salad may be prepared in advance. LALA JOHNSON (Mrs. Edgar O.) FROZEN FRUIT SALAD 2 cans fruits for salad 1 tablespoon mayonnaise 2 bananas Y pint whipping cream 1 small can sliced pineapple 1 tablespoon sugar 12 marshmallows Chop fruits for salad, bananas, pineapple and marshmallows and combine. Mix with 1 tablespoon mayonnaise. Whip 1% pint cream and add 1 tablespoon sugar. Fold cream into other mixture and place in 2 freezer trays. Very simple, yet delicious, although it does not require a cooked mayonnaise. JUDY CONRAD HAWoRTH (Mrs. H. S., Jr.) HARVESTER SALAD