FoodNet

Waldensian cookery

1957

Page 26 · 7 recipe records on this page

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Place in refrigerator for several hours to freeze. Serve on lettuce leaves as a salad. —Mrs. Leon Butler PERFECTION CREAM SALAD 1 package lemon gelatin dessert 2/3 cup boiling water 14 teaspoon dry mustard 4 teaspoon salt 1/3 cup vinegar i cup cold evaporated milk 1% cup celery, cut in small pieces Y% cup grated carrots 2 tablespoons chopped green pepper Y teaspoon grated onion✪ Perfection Cream Salad Dissolve gelatin in boiling water. Add salt and dry mustard to vinegar, mix well and add to gelatin. Chill gelatin mixture until it is of the consistency of unbeaten egg white. Gradually add milk and mix well. Fold in vegetables and chill about two or three hours. —Mrs. Mary M. Garrou FROSTY HALF ‘N’ HALF SALAD (fruit duet) 2 3-ounce packages of soft cream cheese 2 tablespoons cream 14 teaspoon paprika dash salt 14 cup chopped pecans 1 drained No. 21% can peach halves 1 drained No 2% can pear halves Tu✪ Frosty Half ‘n’ Half Saladrn refrigerator to coldest setting. Combine cheese and next 4 ingredients; use to fill centers of peach halves. Top each peach half with pear half; press together. Wrap separately in waxed paper; place in ice-cube trays. Freeze just until firm, To serve, unwrap, ar- range on crisp greens. Top with mayon- naise. Makes eight servings. —Mrs. Gary Hammond 62 SALADS nn UE EEE IEEEEENS SEES CRANBERRY SALAD 1 package cherry jello 1 cup hot water 1 cup sugar 1 tablespoon lemon juice 1% cup pineapple syrup or juice 1 or 2 cups ground raw cranberries 1 orange, ground 1 cup crushed pineapple 1 cup celery 14 cup chopped nuts Dissolve gelatin in hot water, add sugar, lemon juice and pineapple syrup. Stir to dissolve. Chill until partially set, add remaining ingredients. Chill in oiled pan. Makes eight large servings. Real tasty and good. —Mrs Carl Long CRANBERRY SALAD 1 pound cranberries 2 oranges, juice and rind juice of 1 lemon nuts 2 packages lemon jello Wash and pick over berries. Use half of jello water and heat the berries until they pop. Strain if desired. Make jello, add orange and lemon juice and grated orange rind. Mix with all other ingre- dients, congeal. —Mrs. L. R. Burris, Sr. CLUB FRUIT SALAD Drain 1 No .2 can (2% cups) pineapple tidbits or crushed. Drain 1 pound can (2 cups) pitted Royal Ann cherries reserving % cup syrup from each: Combine: 1% cup sugar 3 tablespoons cornstarch % teaspoon salt Waldensian Cookery Add syrup from above and % cup orange juice. Cook over low heat, stir- ring constantly till thick. Stir small amount into 1 slightly beaten egg; re- turn to heat and cook one minute stir- ring constantly. Soften 1 envelope (1 tablespoon) un- flavored gelatin in % cup lemon juice; add to hot mixture, stir to dissolve. Chill until partially set. Add pineapple, cher- ries, 1 pared orange diced, % pound marshmallows cut in sixth, % cup broken pecans. Fold in 1 cup heavy cream whipped. Chill till set. Makes 10 servings. —Mrs. John Bleynot ORANGE - GINGER ALE RING (Marvelous Main Dish) 2 envelopes unflavored gelatine Y% cup fresh, frozen or canned lemon juice 1% cup granulated sugar 1% teaspoon salt 114 cups orange juice 2 cups orange sections 2 cups ginger ale 2/3 cup chopped pecans cottage cheese Soften gelatine in lemon juice in glass measuring cup; set cup in pan of boil- ing water, stirring occasionally, till gelatine dissolves. Combine with sugar, Salt, orange juice and ginger ale, stir- ring well. Chill, stirring often, till con- sistency of unbeaten egg white. Fold in orange sections and nuts. Pour into 1% quart ring mold. Chill till firm. Unmold; fill center with cottage cheese, garnish with orange slices and crisp greens. Makes 6 to 8 servings. —Mrs. Gary Hammond Waldensian Cookery SALADS 63 COCO-COLA SALAD 1 package lemon jello 1 small bottle cherries 1 bottle coca-cola ✪ Cranberry Salad