FoodNet

Raleigh recipe book

1925

Page 18 · 7 recipe records on this page

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
And when gas has performed its service for you and you turn it off, it is gone — leaving no smoke, soot, ashes or dust. Do it the clean way — it pays to "Cook with Gas." Carolina Power & Light Co. AT YOUR SERVICE 42 r FAIRY SALAD 1/4 lb marshmallows, cut four 1 large can sliced pineapple, cut times, best to dry out over in dice and lay in cloth over night night 14 lb almonds blanched and cut fine DRESSING '' 3 egg yolks, not beaten 1 tablespoon butter 2% tablespoons vinegar 1 tablespoon sugar 2l^ tablespoons milk ✪ Fairy Salad ^ teaspoon salt Mix all except vinegar and cook in double boiler until thick then add vinegar slowly. Add 1 pint whipped cream and mix well. Serve on white lettuce if possible. Serves eight. Mrs. B. Moore Parker. FROZEN SALAD (Two Quarts) Mix % cups each — Blanched almonds Chopped pineapple Pecans and White cherries 1 pt double cream whipped Red cherries . stiff Orange pulp Soak two tablespoons Chalmer's gelatine in ^3 cup cherr}' juice, warm to melt gelatine. Dissolve two tablespoons sugar in i/o cup pineapple juice. Add this liquid mixture to fruit, cream, etc. Put in cold pack (ice and salt) for about 4 hours. Serve on crisp lettuce with mayon- naise dressing. Mrs. J. J. Bernard. FROZEN FRUIT SALAD Melt one tablespoonful butter ; add slowly well beaten yolks of two eggs, 3 I/O tablespoonfuls sugar, one teaspoonful salt, Y^ teaspoonful pa- prika, and a few grains cayenne. Add slowly % cupful milk, one table- spoonful lemon juice, and % cupful vinegar. Cook over boiling water, stirring constantly, until mixture thickens; (must be very thick). Remove from fire and beat two minutes. When chilled, add one cupful cream measured after whipping (good Yo pint), and gradually fold in l^/o cupfuls prepared fruit cut in pieces,. 43 using oranges, fresh or canned pineapple, bananas and maraschino cherries. Add one tablespoonful lemon juice✪ Frozen Fruit Salad, few grains salt, two table- spoonfuls canned pineapple syrup and a little maraschino syrup. Pour into mould and pack in ice and salt (equal parts). Let stand three hours. Serve on lettuce leaves. Two bananas, 2 large slices pineapple (canned), Vo bottle cherries and o oranges will serve about one dozen. Mrs. S. Brown Shepherd. FROZEN FRUIT SALAD 1 large grape fruit 3 oranges 1 small can white cherries 1 small can sliced pineapple 1 stalk celery 1 cup mayonnaise Cut fruit and celery in rather large pieces. Mix with mayonnaise. Pack and let stand for four hours. Mrs. W. B. Drake. GINGER ALE SALAD 1 cup of pineapple (cut in small pieces) 1 teaspoon salt 1 tablespoon sugar 1 grape fruit (using pulp and juice) 1 cup of apple cut in long nar- spoons lemon juice poured over it 1 cup shredded celery, in about 1 inch long pieces 2 tablespoonsful chopped up Canton ginger✪ Ginger Ale Salad 1 cup white malaga grapes, cut in half and seeded. row pieces, with two table- Pour 1/4 cup cold water on one ounce of Chalmer's Gelatine, let stand ten minutes. Then stir in it % cup boiling water. Stir until smooth and cool. Add one pint bottle Virginia Dare ginger ale. Stir in fruit and put in mold on ice to chill. Serve with mayonnaise. Mrs. Walter Stearns, Schenectedy, N. Y. GRISWOLD SALAD 2 quart cans of white cherrie?, (cut fine) 1 quart can of pears (cut fine) 3 stalks celery (cut fine) 1/4 pound blanched almonds ✪ GRISWOLD SALAD