Quaker recipes

142 cups red apples (cored 1% cups dates (chopped) and diced) 34 cup mayonnaise _3 tablespoons lemon juice Dash of salt 142 cups celery (diced) Combine the apples with lemon juice. Blend the apples, celery, dates and salt with mayonnaise. Serve on crisp lettuce. Yield: 6 servings. GINGER ALE SALAD 2 cup hot water 1% cups ginger ale 1 package lemon Jello ¥% cup diced apples 1 tablespoon finely cut Y, cup diced pineapple crystallized ginger 14 cup chopped pecans ¥Y4 cup finely chopped celery Into mixing bowl put 1 package lemon Jello. Add % cup hot water and dissolve well. Add 112 cups ginger ale and place in refrigerator until slightly thickened. While waiting for Jello mixture to thicken, prepare fruit, nuts, and celery. Add them to Jello mixture. Congeal mixture in individual molds or large ring mold. Very good with chicken, turkey or pork. LALA JOHNSON (Mrs. Edgar O) GINGER ALE SALAD 3 tablespoons gelatin Y% cup apple 14% cups ginger ale 12 cup California grapes 1144 cups boiling water 14 cup crystallized ginger Y2 cup pineapple Y4 cup cold water Y cup celery 3 tablespoons sugar 3 tablespoons lemon juice Dissolve gelatin in cold water, add boiling water, sugar, ginger ale and lemon juice. Set aside in mold to harden. Before it gets firm, add fruits, celery, and ginger. Serve on lettuce leaves with mayonnaise, preferably with whipped cream added. Two cups of grapefruit pulp may be substituted for grapes. This serves 10 or 12 nicely. KATE KEARNS (Mrs. G. H.) FROZEN FRUIT SALAD 2 3 ounce packages of cream 1 cup heavy cream (whipped) cheese 1 No. 2 can crushed pineapple 1 cup mayonnaise (drained) 1 cup Royal Ann cherries 24 marshmallows (diced) (quartered) 1 cup nuts Combine cheese and mayonnaise, blend until smooth. Fold in whipped cream, fruits and marshmallows. Nuts, optional. Freeze until firm. This will serve eight to ten people. CREAM SLAW 1 small head cabbage Butter size of egg 1 cup vinegar 1 cup sour cream 1 tablespoon sugar 1 egg 1 tablespoon flour Put vinegar, sugar and butter in sauce pan and let boil. Stir egg, cream and flour well mixed into vinegar. Boil until thick. Pour over cabbage which has been chopped fine and previously seasoned with salt and pepper. Miss Elva J. Blair PINEAPPLE SALAD DELUXE 1 small can diced pineapple 1% cup Malaga grapes, skins 12 cup shelled English walnuts and seeds removed or pecans, chopped 2 cup quartered marshmallows Marinate these ingredients with whipped cream, serve on lettuce and garnish with the following dressing: Pineapple juice with enough 1 egg yolk water to make 1 cup 12 cup sugar Juice of 1 lemon 1 tablespoon corn starch In double boiler heat liquids, add cornstarch and sugar mixed and dissolved in 2 tablespoons cold water. Stir until thickened and then occasionally for 10 minutes. Add egg yolk well beaten and cook a few minutes longer. Cool. FINNISH CUCUMBER SALAD 5 small cucumbers Salt and pepper 1 small bunch of fresh dill Pinch of sugar 1 cup sour cream 2 tablespoons fresh tomato 1 clove garlic pulp Y% cup olive oil 2 tablespoons tarragon vinegar Peel cucumbers and cut in very thin slices. Place on a flat dish and sprinkle well with salt. Leave for half hour in refrigerator, then drain off the liquid and mix the cucumbers with the following dressing: DRESSING: Finely chop the dill and add it to the sour cream with the crushed garlic, salt, pepper and a very little sugar; then mix in the tomato pulp, and add the vinegar and oil very slowly. Serve very cold. WALDORF SALAD