The Wilson cook book

Dissolve cherry gelatine in 1 pint hot water. When cool, add fruit cocktail. Dissolve Knox gelatine in 4 cup cold water. Heat % cup fruit juice and add to Knox gelatine. Cream mayonnaise and cheese, and fruit juice. Place half of fruit mixture in tray. When congealed, place cheese mixture on it and put back in refrigerator. When partly congealed, add remaining fruit and return to refrigerator. Serve in squares. Serves 12. Frozen Fruit Salad 1 large can fruit salad Juice from 1 can spiced peaches 1 brick cream cheese 1 tablespoon apple jelly 1 tablespoon plain gelatine Cream jelly and cheese together. Add to juice; then add melted gelatine and stir well. Place in tray and freeze. English Pea Salad Can English peas 3 medium sized sweet or sour Small can pimento pickles % lb. American cheese 2 tablespoon salad dressing Salt and pepper to taste Chop pimento, cheese and pickles in very small cubes (celery can be added if desired). Mix together, chill and serve on lettuce. Frozen Fruit Salad 1 tablespoon (1 envelope) un- % cup mayonnaise flavored gelatine 1 cup heavy cream (whipped) Y% cup cold water 1 3-oz. bottle Maraschino cherries (1 cup of 2-oz. package) cocktail Soften gelatine in cold water. Dissolve over hot water. Cool. Add fruit cocktail with its syrup and mayonnaise. Fold in whipped cream. Pour into automatic refrigerator tray. Dot with cut cherries. Freeze until just firm. This salad may be chilled until firm in individual molds or large mold instead of being frozen. Fruit Salad Y% |b. nuts 3 packages cream cheese 1 can white cherries 1% can pimentoes 1 can sliced pineapple 1 box Knox gelatine Stone cherries and cut in half. Cut up pineapple. Mix fruit. Strain all juice from both cans and heat. Dissolve gelatine in juice. Cream cheese with oil from can of pimentos. Add pimentos cut in small pieces. Add nuts. Put half the fruit juice into fruit and half into the cheese mixture. Pour half the fruit into dish or mould greased with a bit of Wesson oil, put into refrigerator, to congeal. When solid pour on top the cheese mixture and return to the refrigerator. When that is firm, pour on the remaining fruit mixture. When serving slice across, place on lettuce and serve with mayonnaise. Serves twelve to sixteen. Fruit Salad 3 grapefruit (in sections) Juice of 2 lemons 1 No. 2 can pineapple (grated) 14 cup cold water 1g lb. almonds % cup boiling water % pkg. gelatine (2 envelopes) Soak gelatine in cold water. Add boiling water and dissolve. When cool add lemon juice, fruit and nuts. Cranberry Salad 2 cups cranberries 1 orange rind and all 1 cup sugar 1 cup nut meats (English wal- 1 package lemon jello nuts best) 1% cups boiling water Pinch of salt Grind berries and orange in food chopper (fine). Dissolve jello in hot water. Save juice from berries and orange (one-half cup) and add with nut meats when cool. ’ Mrs. J. L. BARNES. Nut and Apple Salad 1% lb. shelled pecans 1 lb. marshmallows About as many apples as nuts 1 large can sliced pineapple Cut marshmallows in two and pineapple in small pieces. Measure apples and nuts and use about same quantity of each. Dressing 1 cup milk 3 eggs % cup vinegar Butter size of egg 4 tablespoons sugar 1 teaspoon mustard lt teaspoon salt Dash of red pepper Cook thick as custard. After cooling a pint of cream whipped is an improvement but not necessary. Mrs. Gro. WARREN. White Fruit Salad 1 no. 2 can white cherries 1 envelope gelatine 1 can crushed pineapple % cup cold water 1% lb. blanched almonds 2 tablespoons sugar 1% cup cherry juice 1 cup milk % cup pineapple juice 1 cup mayonnaise