Quaker recipes

2 apples (chopped) 1 small can pineapple 1 cup celery (chopped) (chopped) 2 cup nuts (chopped) Dressing 1 cup pineapple juice 2 eggs beaten 14 cup sugar mixed with 11% Butter size of walnut teaspoons flour Juice of 2 lemons Instructions for Dressing Cook in double boiler until thick. When cool thin with cream. PERMELIA BREWER (Mrs. I. C.) LEMON-PIMENTO SALAD 1 package lemon Jello 1 small can crushed pineapple 1 cup hot water 1 small can pimentos 1 cup sugar 1 small bottle olives 14 cup vinegar 14 cup pecans Dissolve 1 package lemon Jello in 1 cup hot water. Add 1 cup sugar and Y cup vinegar. When this mixture begins to congeal add the crushed pineapple, chopped pimentos, chopped olives and chopped pecans. Then place in wet mold. Judy CONRAD HAWORTH (Mrs. S. H., Jr.) PINEAPPLE-PIMENTO SALAD 1 package lime Jello 1 small can, with juice, 1% cups water (1 cup hot to crushed pineapple dissolve Jello, 4% cup 1 small can pimento (cut fine) cool) 2 stalks celery (chopped fine) 1 package Philadelphia cream Dash of salt cheese | Nuts, if desired Dissolve Jello in hot water, add the cool water. Cut or mash the cream cheese and add to warm Jello mixture. Then add the pineapple, pimento, celery and:salt. Will fill nine individual molds. | EVELYN Davis (Mrs. Harold) COMBINATION SALAD 2 tablespoons granulated 12 cup vinegar gelatin 1 teaspoon salt 2 cup cold water 24 cup sugar 1 lemon, juice and grated rind 2 cups boiling water Soak gelatin in cold water, then dissolve in boiling water, add sugar, salt, lemon and vinegar and cool. Then add: 14% cups cabbage, cut fine 2 cup sweet red pepper, cut 142 cups celery, cut fine in shreds or pimento Y2 cup nuts Put into mold and set in refrigerator to harden. Mrs. J. J. HAWORTH GOLDEN GLOW SALAD 1 package of lemon Jello 1 cup pineapple drained 1¾ cup boiling water 1 cup grated carrots 1 cup pineapple juice 1 cup crushed nuts 1 teaspoon vinegar VY. teaspoon salt Dissolve Jello in hot water. Add vinegar and salt; let cool, and add other ingredients. Put in a cool place or in ice box to firm. AGNES Parsons (Mrs. D. H.) FRUIT SALAD 2 oranges peeled in sections 14 red apple unpeeled and ¥2 pound seeded grapes or 2 cut in wedges small cans white grapes Salad greens Arrange fruit on the salad greens and serve with lemon cream mayonnaise. : BEAN SALAD 1 can kidney beans drained 2 hard boiled eggs chopped Y2 cup chopped sweet pickles Y2 teaspoon salt ¥Y2 cup chopped celery 3 tablespoons mayonnaise 1 small onion shredded Mix lightly and serve on lettuce. JEWEL ATKINS FRENCH DRESSING 1 heaping teaspoon salt 14 teaspoon pepper Y cup vinegar % cup oil Place ingredients in a covered jar and shake. A garlic clove may be added for variation. MARIETTA T. WRIGHT (Mrs. Richard) BOILED DRESSING 1 egg % cup milk 1 teaspoon sugar 14 cup vinegar 14 teaspoon salt Dash of pepper 1 tablespoon flour 2 teaspoons butter If preferred may omit flour and use 2 egg yolks. If liked, add 1 teaspoon mustard. Mix dry ingredients, add egg slightly beaten, then butter, milk and vinegar last, a little at a time. Cook in double boiler until blended and thickened, stirring constantly. May Cox (Mrs. J. D.) es a a a JELLIED COTTAGE CHEESE AND CUCUMBER SALAD 1 package lime Jello 1 cup grated cucumber 1 cup hot water ¥%4 cup cream-style cottage 2 tablespoons lemon juice cheese 1 teaspoon salt 12 cup chopped celery 1 small onion, grated Lettuce 1 tablespoon horseradish Dissolve gelatin in hot water. Add lemon juice, salt, onion, horseradish and cucumber. Chill until partially set. Add cottage cheese and celery; mix well. Pour into 1-quart mold. Chill until firm. Unmold on lettuce and serve with salad dressing or sour cream.